Crispy baked pancakes of chickpeas, zucchini and carrots. Powerfully flavored with garlic, ginger and many other aromatic spices. Perfect as a vegan, filling main dish or as a side dish with grilled meats.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4Servings
Calories 192kcal
Ingredients
FOR THE DOUGH:
250gZucchinifinely grated, corresponds to a medium zucchini, I use here my MagiMix
65gCarrotfinely grated, equivalent to a medium carrot
3Garlic clovespressed or finely chopped, alternatively 1 tsp garlic granules
TIP: Soak canned or jarred chickpeas in cold water for at least 30 minutes before using. This makes the inherent taste somewhat milder.
Grate zucchini and squeeze out moisture using a nut milk bag or kitchen roll. See video.
250 g Zucchini
Provide MagiMix or other blender, add zucchini, carrots, chickpeas, ground flaxseed, ground oats, garlic, ginger, cumin, coriander, cardamom, chili, cinnamon, black pepper and salt and blend once until a fine paste is formed. If the dough is too mushy, add more oat flour or flaxseed meal. These two components ensure that the dough becomes really nice and firm.
250 g Zucchini, 65 g Carrot, 3 Garlic cloves, 265 g Chickpeas - drained - save chickpea water for other recipes. 1 can or jar with 400g, 15 g Flaxseed, 60 g Oatmeal, 1 tbspn Cumin, ½ tbspn Coriander, ½ tbspn black pepper, ¼ tbspn Cinnamon, ¼ tbspn Cardamom, ½ tbspn Salt
Try dough in the raw and season more if necessary.
Optional: put dough in a bowl, cover and let rest in the refrigerator. Otherwise, you are also welcome to process immediately.
Heat a frying pan and add about 1 tablespoon of frying oil. TIP: I like to work with 2 pans in parallel so the buffers are done faster.
15-30 ml Frying oil or other high heat oil
Portion with a tablespoon and form a ball. Optionally, roll in breadcrumbs and place directly in pan and flatten with a spatula. Sauté for about 5 minutes per side.
Breadcrumbs to taste
TIP: Make the pancakes thinner, so they are cooked faster and become very crispy.
Test a buffer whether through.
Repeat step until the dough is used up.
Enjoy immediately, or keep warm in the oven (or warming drawer) at 100degrees.
Best fresh. Dough keeps (unbaked) 1-2 days covered in the refrigerator
Tahini sauce, Coriander or other fresh herbs to taste, Fresh lettuce leaf or carrots to taste