Zucchini and Chickpea Pancakes
Crispy, flavorful, and packed with plant-based goodness, these Zucchini and Chickpea Pancakes are a delightful fusion of wholesome ingredients and bold spices. Made with grated zucchini and protein-rich chickpea flour, these savory pancakes are infused with aromatic garlic, earthy cumin, and bright coriander for an irresistible flavor profile. Fresh parsley adds a vibrant touch, while a quick pan-fry in olive oil delivers golden, crispy edges. Ready in just 30 minutes, these gluten-free and vegan-friendly pancakes are perfect for a quick lunch, light dinner, or a snack. Pair them with creamy yogurt or your favorite dipping sauce for a versatile dish that’s as nutritious as it is delicious. Perfect for meal prep, they’re sure to become a go-to recipe for zucchini lovers everywhere!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 cup Chickpea flour
- 0.75 cup Water
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Olive oil
Instructions
Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess water as possible. Set aside.
In a large mixing bowl, combine the chickpea flour, water, minced garlic, ground cumin, ground coriander, salt, and black pepper. Whisk the mixture until smooth and free of lumps.
Add the grated zucchini and chopped fresh parsley to the batter. Mix well to ensure the zucchini is evenly distributed.
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil.
Spoon about 1/4 cup of the batter onto the skillet for each pancake, spreading it out slightly with the back of the spoon to form an even circle.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Serve the zucchini and chickpea pancakes warm, topped with a dollop of yogurt or a side of your favorite dipping sauce.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5033 mg | 219% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 41.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
