SAVOURY CHICKPEA PANCAKE
SERVES APPROX 3 PEOPLE... 2 IF HUNGRY
Forget blubbery pancakes for the minute. All about them savoury vibes? We hear you! This zucchini and pea pancake will be your new go to. If you haven’t experimented yet with chickpea flour, do it. It’s super cheap, versatile and easy to cook with. All praise chickpeas! I like to think of this recipe as the cool version of zucchini and pea fritters. But a whole lot simpler and well, yummier.
Some things to note: Use a non stick pan and a big one if you have it. That way you can cook multiple pancakes at once. Trust me, you just don’t want the flour to be uncooked as it will have a strange taste to it and we don’t want no chickpea flour haters out there.
1 cup (120g) Chickpea Flour
1 1/2 cups 375ml Water
1 zucchini (grated)
½ cup green peas (frozen is fine)
1 tsp cumin
1 tsp turmeric
2 tsp of chilli flakes (optional)
3 tbsp olive oil
Salt and pepper to taste
½ Cup vegan kimchi
1 Avocado (diced)
Handful of chopped coriander
1.In a mixing bowl add the chickpea flour, turmeric, chilli flakes, cumin and then slowly slowly pour in the water, whisking continually. Once it has formed a clump free mixture, add in zucchini (ensure you have drained water from zucchini) and peas (best if peas are defrosted).
2.In a frying pan, heat a splash of the oil over a medium-high heat. With a scoop or small cup, pour in 2 small amounts of the mixture so they form small pancakes. Cook for approx 1-2 min on each side or until brown. This will depend on your pan, stove top. You may need to turn heat down if it cooks too quickly.
3.Repeat the same process, adding a bit more oil each time. Remember to ensure all the veggies at the bottom of the bowl are scooped throughout the rest of the pancakes.
4.Whilst the pancakes are cooking, dice your avocado and chop up coriander, lemon wedges and whatever other toppings you desire.
5.Serve 2-3 pancakes and top with a decent drizzle of freshly squeezed lemon, salt and pepper, vegan kimchi and the other toppings.