Chickpea Pancakes with Spinach, Feta, and Lemon Yogurt

Instructions

1. 1

   Prepare the spinach and feta

   Coarsely chop the spinach and crumble the feta into small pieces.

   
2. 2

   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.

   
3. 3

   Make the lemon dip

   In a small bowl, mix the yogurt, lemon juice, and finely chopped dill. Set aside while the pancakes cook.

   
4. 4

   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.

   
5. 5

   Serve

   Divide the cooked pancakes among plates and serve with the lemon yogurt dip.