directions

Blitz the flour, egg, yoghurt and 4 tbsp water together in a food processor to form a smooth batter, then tip in the spinach leaves and blitz for 30 seconds to combine. Tip into a bowl, then stir in the sesame seeds. Cover and chill while you prepare the chickpea filling.

Heat the oil in a heavy-bottomed pan over a medium heat. Fry the cumin and chillies together until the cumin starts to crackle. Tip in the onion and a pinch of salt. Cook for 2 minutes until the onion is starting to soften, then add the garlic. Reduce the heat and continue cooking for 2-3 minutes until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices. Add the fresh tomatoes and 2 tablespoons of water (or tomatoes drained from a tin). Cook on a medium heat until tomatoes are softened. Turn off the heat but keep the mix warm.

To cook the pancakes, heat a non-stick pan over a medium-high heat. Very lightly grease the pan with a brush of oil. Using a ladle, pour roughly ½ a ladle of batter into the pan and swirl it around. This batter is quite thick so you may need to use the back of a spoon to gently spread it out to make pancakes about 10-12cm across. Cook the pancake for about 45-60 seconds on one side until nicely browned and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 seconds until it freckles. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between.

Serve the pancakes on a board with bowls of spiced chickpea and crumbled feta on the side and invite your guests to make their own taco-style.

TRY THIS: Mix 1 tsp ground cumin and some grated cucumber into a small bowl of natural yoghurt to make a simple yet delicious yoghurt dip to serve with these pancakes.