This traditional recipe from the South of France made with chickpea flour, is ideal for a gluten-free aperitif, packed with B vitamins (B6), potassium, selenium, a great source of fiber, and with low glycemic index.

Serve it as it is or with beetroot greens pesto.


150g chickpea flour

250ml water

15ml fine sea salt

2 Tbsp ground cumin

grapeseed oil

60ml extra virgin olive oil

tasty black pepper



  1. In a large bowl, mix the chickpea flour, water, salt, and cumin with grapeseed oil. Whisk until all the ingredients come together.
  2. Allow the batter to rest at room temperature for 1 and ideally 2 hours, covered.
  3. Preheat the oven to maximum temperature and put on the grill.
  4. Oil with grapeseed oil iron pan and place under the grill until boiling hot. Remove and pour in just enough batter to cover the bottom of the pan. Give it a good swirl and return to the oven.
  5. Bake until firm and a bit of burn starts to happen on the top.
  6. Remove from the pan and repeat with the rest of the batter.
  7. Slice into pieces and sprinkle with black pepper, salt, and drizzle with olive oil.