Chickpea and Zucchini Pancakes with Sauce
Ingredients
- 120 g chickpea flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 80-100 ml water
- 1 small zucchini
- 80 g corn, cooked
- 5 dried tomatoes, cut in small pieces
- 1 Tbsp fresh herbs (rosemary, thyme, basil), chopped
- 1 tsp olive oil
Sauce
- 5 Tbsp unsweetened soy yogurt
- 1 Tbsp tahini
- 1 Tbsp lemon juice
- 1/2 tsp granulated garlic
- 1 tsp maple syrup
- Salt & pepper to taste
Preparation
Grate zucchini and generously sprinkle with salt, set aside
Mix chickpea flour, baking powder and salt
Mix in the water until well combined
Lightly press the grated zucchini to remove part of the liquid
Add the zucchini together with the corn, tomatoes, olive oil and herbs to the batter
Let the batter rest for 15 minutes
Heat up a little olive oil in a large pan
Fry pancakes from both sides until golden brown
Sauce
Mix all sauce ingredients together until smooth
