Gluten free : Dairy Free: Vegan 

Serves 1


1/2 cup chickpea / besan flour 

1/2 cup water

1/4 teaspoon garlic powder

14 teaspoon onion powder

1 teaspoon extra virgin olive oil 

1 cup baby spinach leaves

1/2 small red capsicum, diced 


To serve: optional

2 tablespoons mashed avocado

2 tablespoons sauerkraut 


In a bowl whisk together besan flour, water, garlic and onion powder, making sure to you break up any lumps of the flour so the mixture is lovely and smooth. Heat a small frypan on medium heat, add olive oil, spinach and red capsicum and cook stirring frequently for 3-4 minutes. Pour chickpea batter around the vegetables and cook for 5 minutes each side. Once cooked serve topped with avocado, sauerkraut and a pinch of sea salt and black pepper.