These savory pancakes are gluten free and can be filled with just about anything.
Heat the olive oil in a large skillet and fry the meat until it's nicely browned.
Place the meat into a heavy pot with a tight fitting lid and cook until browned evenly.
Add 1 teaspoon of olive oil and lower heat.
Add the chili, garlic and the onions and fry until they have softened.
Add onions to the meat in the pot.
Stir in the the paprika, parsley, thyme, salt, pepper, cayenne, broth and wine.
Bring to a gentle simmer, then reduce the heat to the lowest setting and cover the pot. Cook for about an hour.
Cover the pot and cook for another two hours or until the meat is tender. Check and adjust the seasoning, if necessary.
Sift chickpea flour through a strainer to remove any lumps.
Add 1 and 1/2 cups lukewarm water to a bowl.
Whisk the flour, 2 Tablespoons olive oil, salt and pepper into the warm water.
Let the batter sit on the counter, covered by a towel, for a few minutes or up to 12 hours.
Place a large skillet on medium-high heat and grease it well with olive oil.
Pour batter into pan to create pancakes that are about 4-6 inches across.
When the top begins to dry out, flip.
Cook until browned, about 3 to 4 minutes per side.
Fill with beef filling, fresh chopped peppers and fresh parsley.