The cooking method for this recipe is very similar to making crepes. It needs to be a very thin layer of batter to cook and fold properly. I have very detailed step by step photos in the body of the post to use as a reference. If you attempt to make this recipe in a skillet any smaller than 12" I promise it will be too thick and it will turn out like "goop."
https://homecookedroots.com/chickpea-egg-breakfast-sandwiches/