Instructions
Follow the steps and taste along the way.
Prepare the batter
In a bowl, whisk together the chickpea flour, water, 5 ml of the olive oil, ground cumin, and salt. Let stand for 5 minutes so the flour can absorb the water. Cut the leek into thin rings and the mushrooms into slices.
Cook the vegetables
Heat 5 ml of the olive oil in a frying pan over medium heat. Add the leek and cook for 3 minutes, until softened. Add the mushrooms and cook for another 5 minutes, stirring occasionally, until their liquid has evaporated and the edges are lightly browned.
Cook the pancakes
Brush a nonstick pan about 24 cm in diameter with half of the remaining 10 ml of oil and heat over medium heat. Pour in half of the batter and tilt the pan to spread it into a pancake about 20 cm in diameter. Cook for about 3 minutes, until the edges have set and the underside is golden, then flip and cook for another 2 minutes. Repeat with the remaining oil and batter.
Finish and serve
Divide the pancakes between plates and top with the warm leek and mushrooms. Crumble the feta over both portions with your fingers, drizzle with lemon juice, and sprinkle with chopped parsley. Serve immediately, while the edges of the pancakes are still crisp.
