Rice Chickpea Pancakes With Juicy Tomatoes
Ingredients
- For the pancakes:
- 2 large eggs
- 1/2 cup drained, cooked chickpeas
- 1 1/2 cups cooked brown rice
- 1/2 cup (60 grams) sweet rice flour (I use Mochiko)
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons fine sea salt
- 1/2 cup milk, any kind
- 1/4 cup neutral oil, such as canola
- For the juicy tomatoes:
- 2 cups ripe summer tomatoes, roughly chopped
- 1/8 teaspoon fine sea salt, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1 handful soft herbs, such as mint, tarragon, and/or Thai basil, torn
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