Whisk chickpea flour, salt, cumin, turmeric, garlic powder, pepper, and chili flakes in a bowl. Add water and olive oil and whisk until smooth with no lumps. Stir in cilantro and spring onions. Cover and rest 20 minutes at room temperature — do not skip this step.
Heat a non-stick or cast iron skillet over medium heat. Add a small amount of oil and let it heat until it shimmers. Medium heat is key — too low and the pancake cooks slowly and turns pale; too high and the outside chars before the inside sets.
Pour about 1/4 cup of batter into the center of the pan. Let it spread naturally into a circle about 5–6 inches wide. Cook 3–4 minutes without moving until the edges look dry and set, bubbles appear across the surface, and the bottom is golden when lifted slightly.
Flip with a wide spatula. Cook 2–3 minutes on the second side until golden-brown on both surfaces. Press the center gently — it should feel firm, not soft and spongy. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter.
Serve hot with yogurt or labneh, sliced avocado, a squeeze of lemon, and hot sauce on the side.
