Zucchini and Chickpea Pancakes

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Zucchini and chickpea pancakes are a delicious and nutritious way to enjoy a savory, veggie-packed meal. These pancakes are made with shredded zucchini and chickpea flour, seasoned with aromatic spices like garam masala and curry powder. Perfect for breakfast, brunch, or even a light dinner, these pancakes are easy to make and full of flavor. Let’s get started on this tasty and healthy recipe.

Ingredients

  • 3 medium zucchini, or about 4 cups shredded
  • 2 zucchini flowers (optional; adds a bit of color)
  • Optional: Fresh coriander or basil leaves for added flavor
  • 1 cup chickpea flour
  • 1 tsp salt
  • 1 tsp garam masala
  • 1/2 tsp hot red chili powder
  • 1/2 tsp curry powder
  • Olive oil for cooking

Instructions

  1. Prepare the Zucchini
    • Wash the zucchini thoroughly. Using a grater, shred the zucchini into a large bowl. If using, finely chop the zucchini flowers and add them to the bowl.
    • Sprinkle the shredded zucchini with a little salt and let it sit for about 10 minutes to release excess moisture. After 10 minutes, squeeze the shredded zucchini to remove as much liquid as possible.
  2. Mix the Batter
    • In a large mixing bowl, combine the chickpea flour, salt, garam masala, hot red chili powder, and curry powder.
    • Add the shredded zucchini and any optional ingredients like chopped coriander or basil leaves to the bowl.
    • Mix everything together until well combined. The consistency should be thick and a bit tacky. If it seems too dry, you can add a small amount of water, one tablespoon at a time, until the desired consistency is achieved.
  3. Cook the Pancakes
    • Heat a non-stick skillet or griddle over medium heat and add a little olive oil.
    • Scoop about 1/4 cup of the zucchini mixture and drop it onto the skillet, flattening it slightly with the back of a spoon to form a pancake shape.
    • Cook for about 3-4 minutes on each side, or until the pancakes are golden brown and cooked through.
    • Repeat with the remaining batter, adding more oil to the skillet as needed.
  4. Serve
    • Once all the pancakes are cooked, transfer them to a serving platter.
    • Serve warm, garnished with additional coriander or basil leaves if desired.
    • These pancakes are delicious on their own or served with a dollop of yogurt or a side salad.

Conclusion

Zucchini and chickpea pancakes are a flavorful and healthy dish that can be enjoyed any time of the day. The combination of fresh zucchini and aromatic spices creates a delightful taste that is sure to please. Easy to make and versatile, these pancakes are perfect for a quick meal or snack. Try this recipe and enjoy a nutritious and delicious treat!