1½ cup Cherry Tomato
7 TB Olive oil
1 LARGE ONION
1 tsp Garlic Powder
1 tsp Thyme
1 tsp White wine vinegar
1¾ C chickpea flour 1 3/4 CUP
2 cup Water
2 each Egg Large, White (pt)
½ tsp Salt
Preheat oven to 300 F.
Slice your cherry tomatoes in half and place on a baking tray, cut side up. Sprinkle with salt and
pepper and 2TB of olive oil. Roast for 30 minutes.
While the tomatoes cook, it's time for the onions to get some attention. Peel and cut into thin
slices. Heat up 4TB of olive oil in a frying pan over medium/low heat and toss in your onions.
Season with a touch of salt and pepper and stir occasionally for 20 minutes. At the end your onions
should be tender, sweet & caramelized. Stir in your white wine vinegar & thyme mixture. Take off
When the tomatoes come out of the oven boost the temperature up to 330F.
Place the chickpea flour into a large bowl and add 1 heaping tablespoon of olive oil, 1 teaspoon of
salt, and the water. Whisk together till full combined and no clumps or bumps. In a separate bowl
take your egg whites and whisk till soft peaks form. Gently fold into your chickpea mixture.
Heat up a frying pan with a small amount of oil over high heat. When you can feel the frying pan is
hot hot hot, turn down to medium high heat. Pour a ladle of your batter in. Batter should make 4
large rounds or 6 small rounds. Cook until bubbles start to form and flip, continue cooking for
another 2-3 minutes. Transfer to a parchment lined baking tray and continue cooking the rest of the
Spoon the caramelized onions over the rounds and arrange the cherry tomatoes on top. Place in oven
for 5-7 minutes and serve.