Chickpea and Zucchini Pancakes
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
- 1 Tbsp fresh herbs (rosemary, thyme, basil)
- 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 and pepper to taste
Preparation
Prepare the sauce by mixing all sauce ingredients together until smooth.
Grate the zucchini and generously sprinkle with salt, then set aside.
Mix the chickpea flour, baking powder, and salt.
Add water to the mixture and stir until well combined.
Lightly press the grated zucchini to remove some of the liquid.
Add the zucchini, corn, dried tomatoes, olive oil, and herbs to the batter.
Let the batter rest for 15 minutes.
Heat a little olive oil in a large pan.
Fry the pancakes on both sides until golden brown.
Serve the pancakes with the sauce.
