Zucchini and chickpea pancakesSubmitted by: VIRGO2008
1. 2 medium zucchini, or about 2 cups shredded
2. Some coriander leaves (optional: adds flavor)
3. 1 cup chickpea flour
4. 1/2 tsp. salt
5. 1 tsp. garam masala
6. 1/2 tsp. hot red chili powder
7. 1/2 tsp. curry powder
8. Olive oil for cooking
9. Flaxseed meal 3 tbsp.
Equipment needed: a non-stick frying pan
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 itâ€™s cooked all the way through. (You can slice into the middle a bit to see if thereâ€™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.
Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less. You can use ghee or butter instead of the olive oil.
Number of Servings: 4
Recipe submitted by SparkPeople user VIRGO2008.