Stuffed with fresh herbs, leafy greens and leeks.
Sprinkle of sea salt and black pepper2 garlic cloves, minced 1. Mix the dry batter ingredients together, add the oil, seasoning and 300ml water and whisk into a smooth batter.
2. Next, heat a little oil in a frying pan and fry the leek and garlic. Once they have softened, add the cabbage and fry for around 5 minutes, before adding the herbs. Tip the cooked mixture into the batter.4. Whisk the aquafaba – an electric whisk will save you wrist ache at this stage. Once the chickpea foam forms stiff peaks, fold it into the batter, and then spoon the whole lot into the greased pan.
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