Chickpea Cheese Flatbreads

Overview

Chickpeas contain more than 18 kinds of amino acids, including all 8 essential amino acids for the human body, and the content is more than 2 times higher than that of oats. It tastes good, a bit like chestnut, waxy and crunchy, and it is also delicious when eaten dry by babies over 3 years old. Today's cheese is paired with hummus, fried into golden pancakes. The outer skin is somewhat crispy, and the cheese inside is heated and softened to draw out attractive cheese shreds. It is extremely delicious, and the cheese and chickpeas are double calcium supplements.

Tags

• staple food
• home cooking
• breakfast
• chickpeas
• white radish
• cheese
• milk
• salt

Ingredients

Steps

1. 1 Ingredients are ready. 60 grams of chickpeas, 15 grams of cheese, 15 grams of white radish, 55 grams of milk, and a little salt. TIPS: The milk is missing in the picture. I mixed the milk little by little when making it.

   

2. 2 Wash the chickpeas, soak them in water for 12 hours in advance, and put them in the refrigerator to soak. TIPS: Store soaked beans in the refrigerator because room temperature can cause bacterial overgrowth. And I bought my chickpeas online.

   

3. 3 Soak the chickpeas and cook them for about 50 minutes, until they are soft and tender. tips. You can also put it in a pressure cooker and press it for 30 minutes.

   

4. 4 Press the cooked chickpeas into a puree and use a food processor to add some milk and beat together to make it more delicate. Also peeling will make it more delicate.

   

5. 5 Add all the milk and mix well.

   

6. 6 Grate the white radish and finely chop the cheese. The size of the radish is determined based on the baby's chewing ability. It doesn't matter if the cheese is larger or smaller, it will melt after preheating.

   

7. 7 Add to hummus and mix well.

   

8. 8 Add plain flour and mix well. If your baby hasn't added salt yet, you don't need to add it here. Cheese itself contains sodium. I added one star. TIPS: In addition to white flour here, you can also replace it with other multigrain noodles or instant oatmeal.

   

9. 9 Stir evenly, mine is in this semi-dry but not wet state. TIPS: If the baby is still very young, you can add more milk. The final cake will be mushy and runny and will be more tender. The milk can also be reduced further, and the final dough can be shaped into small rounds.

   

10. 10 In a non-stick pan, apply a little oil and turn off the heat. Dig the spoon directly into the pot, or use gloves to take a spoonful of the batter and roll it into a ball, put it in the pot, and then turn on the heat, keeping the heat medium to low throughout.

    

11. 11 Then press into small cakes. The safest thing here is to keep the fire on low all the way, but that would be too impatient to wait. I found that one more fire than low fire is just right and will not burn.

    

12. 12 After frying for 3 or 4 minutes, turn it over and see if it is golden brown? If it is, turn it over. If it is not, just wait. TIPS: Be careful when turning over to prevent the cookies from falling apart. Pay attention, just turn it once in the whole process, especially if the tender pancakes can't stand the tossing, don't turn it back and forth.

    

13. 13 Fry until both sides are slightly golden.

    

14. 14 While frying, the aroma of cheese reverberated in the air, making me drool.

    

15. 15 Take a gentle sip and draw the silk~~~