Zucchini And Chickpea Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 medium zucchini (or about 4 cups shredded )
• 2 squash blossoms (optional, adds a bit of color)
• some coriander (optional ( adds flavor) or basil leaves (optional ( adds flavor)
• 1 cup chickpea flour
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1/2 teaspoon hot red chili powder
• 1/2 teaspoon curry powder
• olive oil (for cooking)

Recipe

• 1 finely shred the zucchini - i use a food processor for this. julienne the zucchini flowers and the herbs.
• 2 put all into a large bowl; add the salt, spices and the chickpea flour. mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
• 3 heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. add some olive oil and spread around.
• 4 put in about half of the batter and spread around to form a circle. cook for about 5 minutes, then turn and cook for another 5 minutes or so, until itâ??s cooked all the way through.
• 5 (you can slice into the middle a bit to see if thereâ??s any batter oozing still; if so, cook a bit more.) repeat for the other half of the batter.
• 6 cut into wedges, and serve hot or at room temperature.