In a bowl, add the chopped parsley, onion, green chilly, flour, besan, baking powder, baking soda, salt and cumin powder. Mix all the ingredients together.
In a mixer blend the tofu and milk. Add this blended mixture to the dry ingredients.
Using a whisk, mix all the ingredients together to make a nice thick batter.
Add a little olive oil to make it nice and thick.
Season with salt and pepper and add red wine vinegar and let it rest for a few minutes.
While the batter is resting, in another pan saute tomatoes, black olives, red bell peppers, sun dried tomatoes and let it cook for a few minutes in a little olive oil.
Put in a bowl and let it rest. Add the cooked chickpeas to this.
In a hot pan, heat little olive oil and ladle the batter onto it to create pancakes/flapjacks.
Once bubbles start forming around the pancakes, it’s time to flip.
Make about 4 – 5 pancakes.
To serve make a stack and in between each layer add the vegetable mixture.