Chickpea and Zucchini Pancakes with Corn and Tomatoes
Ingredients
- 120g (4oz) chickpea flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 80-100ml (3oz) water
- 1 small zucchini
- 80g (3oz) corn, cooked
- 5 dried tomatoes
- 1 Tbsp fresh herbs (rosemary, thyme, basil)
- 1 tsp olive oil
Tahini yogurt sauce
- 5 Tbsp unsweetened soy yogurt
- 1 Tbsp tahini
- 1 Tbsp lemon juice
- 1/2 tsp granulated garlic
- 1 tsp maple syrup
- Salt and pepper to taste
Preparation
Grate the zucchini and generously sprinkle with salt, then 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 the pancakes on both sides until golden brown.
Sauce
Mix all sauce ingredients together in a bowl until smooth and well combined.
