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Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here. Ingredients for 6 portions (one 10-inch cast iron pan): 2 cups lukewarm water 1 1/2 cups garbanzo bean flour (aka chickpea flour) 1 1/2 tsp kosher salt (about 1 tsp fine table salt) 1/2 tsp finely minced rosemary leaves, optional 5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan) freshly ground black pepper to taste

Ingredients for 4 snack-sized portions Crunchy Spiced Chickpeas: 1 cup dry chickpeas, aka garbanzo beans, soaked for 24 hours 2 tbsp olive oil season to taste with salt, freshly ground black pepper, cumin, paprika, and cayenne, OR literally any spices you like - Bake at 400 F. for about an hour, tossing occasionally, until browned and crunchy/crispy.

Ingredients for about 12 falafel balls: 1 cup dried garbanzo beans aka chickpeas 1/2 yellow onion, diced 4 cloves minced garlic 1/2 cup chopped Italian parsley 1 1/2 tsp salt, or to taste 1 tsp freshly ground black pepper 1 tsp cumin 1/2 tsp ground coriander 1/8 tsp cayenne pepper 1/4 tsp baking soda 1 rounded tablespoon flour 2 tsp lemon juice - Fry at 350°F for about 5 minutes or until browned and crispy