Chickpea Pancakes with Zucchini Salad
Main Dishes | European cuisine
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Chickpea pancakes with zucchini salad
Ingredients
- Canned chickpeas - 14.1 oz
- Chicken Eggs - 2 pieces
- Whole Milk - 3 tablespoons
- Wheat Flour - 4 tablespoons
- Baking Powder - 1 teaspoon
- Green onions - 1 bunch
- Harissa - 4 teaspoons
- Sunflower Oil - 3 tablespoons
- Zucchini - 2 pieces
- Feta cheese - 7.1 oz
- Mint Leaves - 1 bunch
- Natural Yogurt - 5 fl oz
Step by Step guide
Step 1
Chop half of the chickpeas in a food processor until smooth.
Step 2
Without stopping the processor, add the eggs and milk, then the flour and baking powder.
Step 3
Mix until smooth and lump-free. Chop ½ of the green onions. Add the whole chickpeas and green onions. Season and add half of the harissa.
Step 4
Heat half of the oil and fry the zucchini in batches until golden brown. Keep warm.
Step 5
Heat a little oil in a pan and make pancakes. Drop 2 tablespoons of batter onto the pan. Fry until golden brown on both sides. Keep the finished pancakes warm with the zucchini.
Step 6
Combine the zucchini, feta, mint, and chopped green onions. Serve on 4 plates and drizzle with yogurt and the remaining harissa.
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