Chickpea flour and zucchini pancakes

4 servings

20 minutes

Chef Sergey Kryshnikov shared with us a recipe from the menu of the restaurant "KM20".

Energy value per serving

• Calories: 299.6
• Proteins: 6.8g
• Fats: 14.1g
• Carbohydrates: 36.5g

Ingredients

• Zucchini: 280 g
• Chickpea flour: 200 g
• Onion-sibulet: 10 g
• Vegetable broth: 120 ml
• Baking powder: 15 g
• Vegetable oil: 20 ml
• Olive oil: 30 ml
• Vegan Yogurt: to taste
• Parsley: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 180 degrees.

2. Grate the zucchini on a coarse grater.

   Required ingredients:

   • Zucchini: 280 g

3. Add chickpea flour, finely chopped green onion, salt, pepper, and baking powder to the zucchini.

   Required ingredients:

   • Chickpea flour: 200 g
   • Onion-sibulet: 10 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Baking powder: 15 g

4. Pour in the vegetable broth.

   Required ingredients:

   • Vegetable broth: 120 ml

5. Mix everything well.

6. Heat a pan with a mixture of olive and vegetable oil. Spoon small pancakes and fry them for about 1 minute.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Olive oil: 30 ml

7. When the bottom of the pancakes is browned, flip them and fry for another minute until the same golden color.

8. Bake the pancakes in the oven for 3-4 minutes.

9. Finely chop the parsley, dress it with olive oil, and add a little salt.

   Required ingredients:

   • Parsley: 20 g
   • Olive oil: 30 ml
   • Salt:  to taste

10. Place the ready chickpea pancakes on a plate, drizzle with vegan yogurt, and top with parsley.

    Required ingredients:

    • Vegan Yogurt:  to taste
    • Parsley: 20 g

11. Serve immediately.