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Whisk the chickpea flour and warm water until the consistency is like double cream. Run your finger along the back of a spoon and it should leave a trail.
If you don't have a scale, use ¾ cup of chickpea flour and ¾ cup of warm water, plus 1 tsp of salt.
The batter can be kept in the fridge for up to 3 days, so you can make a larger batch.
You can add ground/whole spices, herbs, and red onion to the batter.
Heat a bit of oil in a pan and fry the batter until crispy.
Serve the chickpea pancakes plain, with lemon, grated cheese, or stuff them in a roll like a Sicilian street food dish.