Thick Bean Pancakes

Ingredients

• 200 g thick beans (frozen; thawed)
• 150 g chickpeas (canned; drained weight)
• 1 red chili pepper
• 20 g soy flour (2 tbsp)
• 80 g chickpea flour
• 20 g starch (2 tbsp)
• Salt
• 1 tsp Advieh (Iranian spice blend)
• 0.5 tsp turmeric powder
• 2 Eggs
• 250 ml milk (3.5% fat)
• 1 Garlic clove
• 4 sprigs dill
• 1 tbsp Olive Oil

Instructions

1. 1.

   Cook beans in boiling water for 4 minutes; then drain, rinse, let dry and peel if desired. Meanwhile rinse chickpeas in a sieve and drain. Halve the chili pepper lengthwise, deseed, wash and chop.

2. 2.

   Mix soy flour with chickpea flour, starch, salt, Advieh and turmeric. Whisk eggs with milk and stir into the flours. Peel, chop garlic and add. Wash dill, shake dry, chop, add and mix with chili.

3. 3.

   Heat oil in an oven‑proof skillet. Pour mixture in, add chickpeas and beans. Cook for 2 minutes over medium heat. Transfer pan to preheated oven at 200 °C (180 °C fan) for 20 minutes until the batter thickens and lightly browns. Remove and cut into pieces.