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
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
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.