Chickpea and Zuchinni Pancakes
I made these last night and they were delicious. They were also extremely easy and both Michael and the kids liked them and ate them. That's a winning recipe in my book! I topped these with garlic hummus and salad. They might also be good with a little Greek yogurt.
Chickpea and Zuchinni Pancakes
Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings
3 medium zucchini, or about 4 cups shredded
2 zucchini flowers (optional; adds a bit of color)
Some coriander or basil leaves (optional: adds flavor)
1 cup chickpea flour
1 tsp. salt
1 tsp. garam masala (or allspice if you don't have garam masala)
1/2 tsp. hot red chili powder
1/2 tsp. curry powder
Olive oil for cooking
Equipment needed: a non-stick frying pan
Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
Cut into wedges, and serve hot or at room temperature.
Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less. You can use ghee or butter instead of the olive oil.
Chickpea and Zuchinni Pancakes
Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings
3 medium zucchini, or about 4 cups shredded
2 zucchini flowers (optional; adds a bit of color)
Some coriander or basil leaves (optional: adds flavor)
1 cup chickpea flour
1 tsp. salt
1 tsp. garam masala (or allspice if you don't have garam masala)
1/2 tsp. hot red chili powder
1/2 tsp. curry powder
Olive oil for cooking
Equipment needed: a non-stick frying pan
Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
Cut into wedges, and serve hot or at room temperature.
Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less. You can use ghee or butter instead of the olive oil.
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