To serve

• ½ red onion,finely sliced
• 2 tbsp roughly chopped parsley (or coriander) leaves
• 1 tbsp extra virgin olive oil
• 1 tsp sumac
• 4 tbsp Greek-style yoghurt
• 1 tbsp rose harissa
• 2 tbsp pomegranate arils (optional)

METHOD

1. Whiz the chickpeasand their water in a food processor with the salt,eggs,cumin,turmeric and maple syrup,until smooth.
2. Sift the chickpea flour over the top,add the bicarb and lemon juice,and whiz until smooth.
3. Heat a non-stick pan over gentle heat and brush a little olive oil.
4. Add 2 tablespoons of batter to form 1 pancake,and cook for 2 minutes or until bubbles form on top and you can lift the edge with a rubber spatula.
5. Gently turn and cook for 1 minute,then remove and keep warm.
6. Cook remaining pancakes in remaining olive oil.
7. Meanwhile,toss the red onion and parsley with 1 tablespoon of olive oil,the sumac and a pinch of salt.
8. Arrange pancakes on warm plates with the salad. Add a dollop of yoghurt and a swirl of harissa,and scatter with pomegranate,if using.

Serves 4 (makes 8-10 pancakes)

Tip: Reserve a spoonful of chickpeas to throw on top as a garnish if you like.

This recipe is from episode one ofGood Food Kitchen season 2,screening on 9Now.