We found some flowering coriander (aka cilantro) at the farmer’s market today. Normally this is cilantro past its prime but why not!
Harvest some of the flowers and young coriander seeds to make about a tbsp each.
Start with a cup of garbanzo flour, add 2 Tbsp olive oil, 1 tsp salt, 1/2 tsp crushed red pepper, 1 Tbsp of raw coriander seeds, 1/2 tsp onion (aka nigella) seeds and sufficient water to make this into a crepe batter consistency. You can substitute nigella with mustard seeds.
On a hot iron pan, add a tsp of oil. Ladle about 4 Tbsp of garbanzo bean batter and spread into a thin crepe. Cover and cook until the bottom surface is cooked, takes about a minute or so.
Flip and cook the other side. Keep in a covered container until all crepes are cooked. Don’t overcook or they can become dry. The steam from the crepes should keep them moist.
Serve with an indian style omelette – use the harvested coriander flowers, a finely diced thai green chili and finely diced fresh onions.