Instructions
Follow the steps and taste along the way.
Prepare the spinach and feta
Coarsely chop the spinach and crumble the feta into small pieces.
Mix the batter
In a bowl, whisk together the chickpea flour, water, egg, salt, and black pepper until you have a smooth, fairly thick batter. Stir in the spinach and feta.
Make the lemon dip
In a small bowl, mix the yogurt, lemon juice, and finely chopped dill. Set aside while the pancakes cook.
Cook the pancakes
Heat half the oil in a frying pan about 24 cm in diameter over medium heat. Pour in half the batter and spread it into a pancake about 18 cm in diameter. Cook for 3 minutes, carefully flip, and cook for another 3 minutes. Repeat with the remaining oil and batter.
Serve
Divide the cooked pancakes among plates and serve with the lemon yogurt dip.
