Vegan veggie flatbread
In a bowl, combine 1 cup of chickpea flour, little bit of salt & black pepper, turmeric, cumin, coriander, 1 teaspoon of baking powder, 1/3 cup of cooked mashed sweet potatoes, 3/4 cup of water, 1 grated carrot, lot’s of chopped parsley and chopped baby spinach.
Heat olive oil in a skillet over low/medium heat. Use a tablespoon to scoop the batter into the pan. Slow fry flatbread on both sides until golden brown.
Topping (👉last picture): nutritional yeast, tahini, fresh lemon juice, olive oil, salt, black pepper, beetroot slices, parsley
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