Chickpea Rolls With Radicchio And Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
for the rolls |
1 cup chickpea flour |
1/2 tsp salt |
1 tbsp olive oil |
1 cup water |
pinch of pepper |
1/2 baking powder |
filling |
60g of leek |
100g of radicchio |
100g of tofu |
1 tbsp wine vinegar |
dip |
1 tbsp hot ketchup |
1 tbsp soy yogurt |
1/2 tsp savory |
Directions:
1. Slice the tofu and put in a dish for about 15'.
2. In a little bowl mix ketchup, yogurt and savoy.
3. Slice the radicchio and the leek.
4. Put in a large bowl chickpea flour, salt, oil, water and pepper, mix until smooth and finally add the backing powder. Rest the dough for about 5',
5. more is better.
6. Cook the pancakes in a small pan with a drop of oil, until browned both the sides. It takes less than 2 minutes.
7. If you want you can use the crepes for sweet dishes, for example served with a spoon of agave syrup, maple syrup or jam.
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