In a large bowl, combine the chickpea flour and ¾ cup water. Whisk until you get a smooth consistency. Add about ½ to ¾ cup water and continue to whisk the mixture to make a thin lump-free batter.

Add the salt, turmeric, shallots, parsley, hot sdauce and 1 teaspoon of oil and mix well. Let the batter sit for 5 minutes.

Heat a nonstick skillet over medium heat. When the skillet is hot, drizzle a few drops of grapeseed oil and spread using a paper towel.

Use either a small ladle, a measuring cups about ? or ¼ cup. With either the ladle or measuring cup, pour the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. You may need to drizzle a few drops of grapeseed oil on the edges of the pancake.

Cook the pancake for about 3 - 4 minutes or until the edges start to leave the pan and the bottom is golden brown. With a spatula, flip and continue to cook for 2 to 3 minutes. Repeat step to make additional pancakes. Serve hot with a dipping sauce or as a side dish.