In a blender, blend the water, cilantro, parsley, cumin and sea salt until smooth.

Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Stir in the chopped onion, minced garlic and herby liquid mixture. Lastly stir in the apple cider vinegar until just combined.

Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.

Serve warm with sautéed mushrooms, fresh tomato, hummus and lemon tahini dressing!