Spicy Vegetable Roll-ups

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup garbanzo flour
• 3/4 cup cold water
• 3 tablespoons olive oil
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 small onion, finely chopped
• 1 medium zucchini, finely chopped
• 2 large cauliflower florets, finely chopped (i used a liitle over a cup, chopped)
• 1 teaspoon minced fresh ginger
• 1/8 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons tomato sauce
• 1 scallion, thin sliced

Recipe

• 1 spray 8" nonstick skillet with cooking spray and warm over med.
• 2 heat.
• 3 place flour in a bowl and gradually wisk in water to make a smooth thin batter.
• 4 add more water if needed.
• 5 whisk in 2 t oil, egg, and 1/8 tsp of the salt and pepper.
• 6 pour about 3 t of batter in the pan and quickly tilt to spread batter and coat bottom of the skillet.
• 7 (mine turned out about 6-7 inches in diameter. the recipe says it will make 16 cakes total, i made about 10) cook until lightly brown, about 1 minute, then turn the pancake and cook 30-45 seconds more.
• 8 slide onto a plate, cook up the remaining pancakes, then cover with foil to keep them warm.
• 9 heat remaining oil in skillet and add onion, zucchini, cauliflower, ginger, cumin, and red pepper.
• 10 cover and cook about 3 minutes, stirring occasionally.
• 11 stir in the tomato sauce, scallion, remaining salt and pepper.
• 12 at this point i tasted and adjusted the seasonings to my tastes (which means i added more red pepper!) cook, covered, till vegetables are tender.
• 13 place a pancake on a plate, spoon vegetables on it and roll up.