Wash, peel and grate the turnips with the coarse side of the vegetable slicer. Add the egg, chickpea flour, the spices and the finely chopped parsley and mix everything well.
Since the mixture becomes very loose, it is best to proceed as follows when baking the potato pancakes: Put small heaps in the pans and spread them flat with a spoon. Do not turn until the edges start to turn brown and crispy.
Like the carbohydrate-containing original, the potato pancakes soak up oil. For this reason, place between some paper towels for some time before serving.
Tip: By the way, you can get chickpea flour in health food stores. Alternatively, you can use soy flour. But it also works without it, but then the dough has (even) less binding.
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