Zucchini & Chickpea Pancakes

This is the most filling, plant-based snack or appetizer. I love it with a dollop of Greek yogurt or vegan Tzatziki.


Zucchini & Chickpea Pancakes

DETOX, GLUTEN-FREE, PLANT-BASED


INGREDIENTS

  • 1 cup chickpea flour

  • 1 cup water

  • 2 large zucchini, grated

  • 1/4 cup avocado oil for frying

  • 1 cup Greek yogurt

  • 1 tsp lemon zest

  • 1/4 cup lemon juice

  • 2 tbsp dill, chopped

  • 2 tbsp mint, chopped

  • s & p to taste


DIRECTIONS

  • Salt the grated zucchini and allow the moisture to drain in a colander for about 10 min.

  • In a bowl, combine water, chickpea flour, and drained zucchini and into a batter.

  • In a separate bowl, combine Greek yogurt with lemon juice and zest.

  • Heat oil a non-stick pan over medium-high heat. Add about 1/4 cup of the batter to the pan for each pancake. Flip when golden.

  • Top with Greek yogurt and finish with fresh mint & dill.