3 C. chickpea flour1 T. ground cumin1 T. ground black pepper2 T. kosher salt2 T. fresh rosemary, chopped2 2/3 C. water2 T. extra-virgin olive oil2 C. cooked wild rice
1. Mix dry ingredients then add water, 2 tablespoons oil and wild rice.
2. Heat reserved oil in a 10 inch skillet over medium high heat. Add ¼ cup of batter to the pan. Cook until lightly golden brown. Flip and continue cooking other side.