Chickpea pancakes with zucchini salad
4 servings
25 minutes
Chickpea pancakes with zucchini salad are an exquisite combination of crispy flatbreads and fresh vegetable salad. Chickpeas, known for their nutrition and nutty flavor, turn into soft, tender pancakes that are perfectly complemented by the spiciness of harissa and the aroma of green onions. The key feature of the dish is the contrast of textures: airy pancakes and juicy zucchinis seasoned with mint and feta. This dish is inspired by Mediterranean traditions where legumes play an important role in cuisine. The flavor palette of the delicate chickpea batter, creaminess of yogurt, and freshness of zucchinis creates a harmonious ensemble. It can be served as a light lunch or dinner, and thanks to its vibrant flavor accents, it will adorn any table.
1
Grind half of the chickpeas in a food processor until smooth.
- Canned chickpeas: 400 g
2
Without stopping the mixer, add eggs and milk, then flour and baking powder.
- Chicken egg: 2 pieces
- Whole milk: 3 tablespoons
- Wheat flour: 4 tablespoons
- Baking powder (raising agent): 1 teaspoon
3
Mix until smooth without lumps. Chop ½ green onion. Add whole chickpeas and green onion. Season and add half of the harissa.
- Canned chickpeas: 400 g
- Spring onion: 1 bunch
- Harissa: 4 teaspoons
4
Heat half of the oil and fry the zucchini in batches until golden brown. Keep warm.
- Sunflower oil: 3 tablespoons
- Zucchini: 2 pieces
5
Heat some oil in a pan and make pancakes. Place 2 tablespoons of batter in the pan. Fry until golden brown on both sides. Keep the finished pancakes warm with zucchini.
- Sunflower oil: 3 tablespoons
6
Mix zucchini, feta, mint, and chopped green onion. Serve on 4 plates and drizzle with yogurt and remaining harissa.
- Zucchini: 2 pieces
- Feta cheese: 200 g
- Mint leaves: 1 bunch
- Spring onion: 1 bunch
- Plain (natural) yoghurt: 150 ml
- Harissa: 4 teaspoons