Chickpea Flour Pancakes with Zucchini
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Chickpea Flour Pancakes with Zucchini
Ingredients
- Chickpea Flour - 3.5 oz
- Chicken Egg - 1 piece
- Zucchini - 3.5 oz
- Sesame Oil - 1 tablespoon
- Fresh Ginger - 0.4 oz
- Ground Cumin - a pinch
- Turmeric - a pinch
- Chili Pepper - 1 piece
- Curry Powder - a pinch
- Natural Yogurt - 3.5 oz
- Cilantro - 1 bunch
- Sesame Seeds - a pinch
- Salt - to taste
- Lemon Zest - a pinch
Step by Step guide
Step 1
Grate the zucchini and ginger.
Step 2
Add cumin to the chickpea flour and toast it in a dry skillet over low heat, stirring constantly for 10 minutes.
Step 3
Mix the flour with zucchini and ginger, add the egg, lemon zest, sesame seeds, sesame oil, and finely chopped chili pepper.
Step 4
Add a little water to achieve a consistency similar to liquid sour cream, mix everything thoroughly and let it sit for about 5 minutes.
Step 5
Spoon the pancakes onto a preheated non-stick skillet — 1 tablespoon per pancake — and fry on low heat for 5 minutes on each side, then cover with a lid and let sit for about 5 minutes.
Step 6
Prepare the sauce: mix yogurt with finely chopped cilantro, turmeric, and curry powder.
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