ZUCCHINI AND CHICKPEA PANCAKES
Make and share this Zucchini and Chickpea Pancakes recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 228.7, Fat 3.8, SaturatedFat 0.5, Sodium 1228.4, Carbohydrate 37.1, Fiber 8.6, Sugar 10.1, Protein 14
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