Chickpea Flour Pancakes with Swiss Cheese Diced.

For the crepe batter: In a mixing bowl, add the chickpea flour and all the spices, along with the salt.

Gradually add the water while stirring continuously. The dough should be smooth and well combined. Let the dough rest for 30 minutes, then mix again.

Heat a greased pan. When it is hot, pour in a ladle of batter. Spread it over the entire surface and cook for 3 to 4 minutes.

Flip them over and cook for 2 minutes on the other side. Continue until the batter is used up.

For the tabbouleh: Bring a small saucepan of water to a boil. Pour the couscous into a bowl and add 2 tablespoons of olive oil, salt, and pepper, then mix. Pour the mixture into the hot water and cover the saucepan to let the couscous swell for 10 minutes. Stir and let it cool.

Cut a lemon into small pieces and squeeze the juice from the other one. Coarsely chop the cilantro and dice the onion. Toast the almonds in a pan. Prepare a vinaigrette with four tablespoons of olive oil, the lemon juice, salt, and pepper.

To finish, mix the ingredients and let them rest for an hour in the refrigerator before serving. Then add the diced cheese to the tabbouleh, distribute the tabbouleh on the tortillas, and roll them up to enjoy.