Zucchini and chickpea pancakes

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

Finely shred the zucchini - I use a food processor for this. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.

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 it’s cooked all the way through. (You can slice into the middle a bit to see if there’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.