For both variations: chop the onions and garlic clove
Heat 2 Tbsp olive oil in a pan and sauté the onions and garlic
Cut the veggies in small cubes (wash the spinach and cut it into stripes)
Add the veggies to the pan and sauté for 5-7 minutes
Season with salt, pepper or the other spices (depending on the variation)
Chop the fresh herbs
Mix the chickpea flour with the water until there are no lumps
Add in the sautéed veggies, herbs and season with more salt and pepper if necessary
Heat a new pan, add 2 Tbsp of olive oil and add 2 Tbsp od batter to form the pancakes
Bake 3-4 minutes in both sides until golden