COOKING TIME: 35 MINUTES
70g (23⁄4oz) chickpea (garbanzo bean) flour
2 tablespoons potato or cornstarch
3 tablespoons extra virgin olive oil
1⁄2 radicchio head, halved
1 teaspoon extra virgin olive oil 1 teaspoon toasted sesame oil 1⁄2 teaspoon brown sugar
sea salt, to taste
2 tablespoons sriracha sauce or another hot sauce of your choice
a sprinkle of toasted sesame seeds 1 spring onion (scallion), finely chopped
Tip the our and starch into a bowl or blender. Slowly pour in 2 tablespoons oil and 210ml (71⁄2 oz) water, beating with a whisk until you have a smooth, light batter (no lumps).
Heat 1 tablespoon oil in a non-stick frying pan over a medium–high heat. Pour in the batter, tilting the pan a little to ensure a thin and even layer. When the sides are crispy enough and the top is bubbly, use a spatula to gently ip the pancake and cook the other side. Keep ipping until you reach your preferred crispiness – I like it pretty crispy, so I cook it for a bit longer. You can also make smaller pancakes (like the ones in the picture) by pouring only a third of the mixture into the pan at a time.
Place a frying pan over a medium–high heat and, using tongs, lay the radicchio in the hot pan, cut-side down. Add the oils and sugar and sear on both sides for 10–15 minutes, ipping regularly with the tongs. Season to taste.
Spoon the sauce onto a plate, lay the pancakes on top and then add the radicchio. Drizzle with hot sauce and nish with a sprinkle of sesame seeds and spring onion.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"