Chickpea flour pancakes with zucchini
2 servings
15 minutes
Chickpea flour pancakes with zucchini are a fragrant and nutritious dish inspired by Mediterranean cuisine. In Greece, chickpea flour is widely used for its rich flavor and high protein content. These pancakes are tender, slightly crispy on the outside and soft inside, with spicy notes of cumin, ginger, and chili. Lemon zest adds freshness while sesame oil gives a nutty touch. They can be served with a yogurt sauce enriched with aromatic cilantro, turmeric, and curry, making the dish even more flavorful and exotic. These pancakes are great for breakfast or a light dinner and make a wonderful addition to a Mediterranean feast.
1
Grate zucchini and ginger.
- Courgette: 100 g
- Fresh ginger: 10 g
2
Add cumin to chickpea flour and roast in a dry pan over low heat, stirring constantly for 10 minutes.
- Chickpea flour (gram flour): 100 g
- Ground cumin: pinch
3
Mix flour with zucchini and ginger, add an egg, lemon zest, sesame seeds, sesame oil, and finely chopped chili pepper.
- Chickpea flour (gram flour): 100 g
- Courgette: 100 g
- Fresh ginger: 10 g
- Chicken egg: 1 piece
- Lemon zest: pinch
- Sesame seeds: pinch
- Sesame oil: 1 tablespoon
- Chili pepper: 1 piece
4
Add some water to achieve a consistency of liquid sour cream, mix everything thoroughly and let it sit for 5 minutes.
- Salt: to taste
5
Spoon the pancakes - 1 spoon 1 piece onto a heated non-stick pan and fry on low heat for 5 minutes on each side, then cover with a lid and let sit for 5 minutes.
- Chickpea flour (gram flour): 100 g
6
Prepare the sauce: mix yogurt with finely chopped cilantro, turmeric, and curry powder.
- Plain (natural) yoghurt: 100 g
- Cilantro: 1 bunch
- Turmeric: pinch
- Curry powder: pinch
