Ingredients for Zucchini And Chickpea Pancakes
- 3 cups shredded zucchini
- 1/2 cup finely julienned squash blossoms
- 1/4 cup finely julienned fresh coriander
- 1 cup chickpea flour
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon curry powder
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2-4 tablespoons water
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How to Make Zucchini And Chickpea Pancakes
- Shred the zucchini using a food processor or a grater. Place shredded zucchini in a large bowl.
- Finely julienne the zucchini flowers and herbs.
- Add the julienned zucchini flowers and herbs to the bowl with the shredded zucchini.
- Add salt, black pepper, garlic powder, onion powder, and chickpea flour to the bowl.
- Gently mix all ingredients. The zucchini’s moisture might be sufficient to create a batter; if not, gradually add 2-4 tablespoons of water until a moist, but not runny, batter forms.
- Heat a small non-stick frying pan over medium-high heat. Add 1 tablespoon of olive oil and spread it evenly across the pan.
- Pour half of the batter into the hot pan and spread it into a roughly 6-inch circle.
- Cook for approximately 5 minutes per side, or until golden brown and cooked through. Flip carefully when the edges begin to set and the bottom is lightly browned.
- Repeat steps 6-8 with the remaining batter and olive oil.
- Once cooked, remove the pancakes from the pan and cut into wedges.
- Serve the zucchini and chickpea pancakes hot or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
40g
Fat
2g
Carbs
12g
