In a large bowl stir together the cassava flour, chickpea flour and salt. In a separate bowl mix the olive oil with the warm water. Gradually pour to water/oil mixture into the dry ingredients while gently pressing it together the form a dough. Once all of the water is added, roll the combined ingredients into 1 large dough ball.
In a separate bowl stir together all of the scallion pancake filling ingredients.
Sprinkle a counter or durable cutting board with a little cassava flour (to keep the dough from sticking). Separate the dough into 6 even size balls. Flatten each ball with your palm, then fill each with 1 tsp of scallion filling (do this one at a time). Pinch the edges of the dough together to seal (see pic in post). Gently flatten the sealed dough, and reshape into a 1/4 inch thick circle (see pic in post).
Heat a skillet to medium high heat. Add in enough olive oil to coat the pan (about 2 tbs). Add all of the stuffed pancakes to the pan. Cook 3-4 minutes per side until golden brown. Place all of the cooked pancakes on a paper towel lined plate, and sprinkle them with 2 pinches of salt while they are still warm.
In the bowl with the leftover scallion filling, add all of the dipping sauce ingredients. Stir together with a whisk or a fork. Dip away and enjoy!