Photo: Gentl and Hyers
8 wedges

These crisp, savory chickpea-and-olive-oil pancakes are local to Nice, on the Mediterranean coast. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack.


  • 2 ½ cups chickpea flour

  • ½ cup extra-virgin olive oil, plus more for skillet

  • Coarse salt and freshly ground pepper

  • 1 tablespoon chopped fresh rosemary


  1. Preheat broiler with rack 8 inches from heat. Stir together flour, 2 cups water, the oil, and 1 tablespoon salt.

  2. Oil a 12-inch cast-iron skillet; pour in batter. Broil until golden brown, 3 to 4 minutes. Bake at 400 degrees, until set, about 6 minutes. Sprinkle with rosemary; season with salt and pepper. Cut into 8 wedges.

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