Chickpea Pancakes with Fennel Fronds, Shallots, and Sorrel

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1/2 cup, shallot greens or scallions, finely chopped
• 2 shallots
• 1 cup fennel fronds
• 2 Tbsp fresh rosemary
• 1 cup sorrel, cut into ribbons, divided
• Parmesan cheese, feta, and/or soft goat cheese

Directions:

1. Mix the chickpea flour and 1 _^1/4 cups water in a medium size bowl. Use a wisk to remove any lumps. Next stir in salt, paprika, pepper, cumin and the shallot greens. Cover the bowl for 4 hours or leave overnight in a warm location.
2. Use a small pan to saute the shallots in olive oil until soft and caramelized. Remove from the pan and set aside.
3. Add fennel fronds with a little more olive oil to the pan and cook for 10 minutes. Add rosemary and 1/2 cup of sorrel ribbons. Cook for an additional 3 minutes.
4. Once the chickpea batter has finished resting, grease a crepe pan or small frying pan that is oven safe. Pour a thin layer (no more than 1/4 inch thick) of the batter into the pan. Note: You may need a second pan for the remaining batter.
5. Bake in the oven at 475F for 10-15 minutes until the chickpea batter is firm to the touch. 
6. Turn off the oven. Sprinkle the pancake with the caramelized shallots, and the fennel, rosemary, sorrel mixture. Sprinkle the remaining 1/2 cup of sorrel. Add your choice of cheese. Return to the oven for 2-3 minutes, allowing for the residual heat to soften the cheese and warm the toppings. Remove, cut, and eat!