The recipe Zucchini and chickpea pancakes

Made From Scratch Recipes

Zucchini and chickpea pancakes recipe is a Indian Breakfast, Snack meal that takes 5 minutes to make. If you enjoy Indian for Breakfast, Snack, you will like Zucchini and chickpea pancakes!

Zucchini and chickpea pancakes

Zucchini and chickpea pancakes Recipe
Zucchini and chickpea pancakes

What Course Is Zucchini and chickpea pancakes?

Zucchini and chickpea pancakes is for Breakfast, Snack.


How Long Does Zucchini and chickpea pancakes Recipe Take To Prepare?

Zucchini and chickpea pancakes takes 5 minutes to prepare.


How Long Does Zucchini and chickpea pancakes Recipe Take To Cook?

Zucchini and chickpea pancakes takes 5 minutes to cook.


How Many Servings Does Zucchini and chickpea pancakes Recipe Make?

Zucchini and chickpea pancakes makes 4 servings.


What Are The Ingredients For Zucchini and chickpea pancakes Recipe?

The ingredients for Zucchini and chickpea pancakes are:

1. 2 medium zucchini, or about 2 cups shredded
2. Some coriander leaves (optional: adds flavor)
3. 1 cup chickpea flour
4. 1/2 tsp. salt
5. 1 tsp. garam masala
6. 1/2 tsp. hot red chili powder
7. 1/2 tsp. curry powder
8. Olive oil for cooking
9. Flaxseed meal 3 tbsp.


Equipment needed: a non-stick frying pan


How Do I Make Zucchini and chickpea pancakes?

Here is how you make Zucchini and chickpea pancakes:

Finely shred the zucchini - I use a food processor for this. 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.Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. 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 it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.Cut into wedges, and serve hot or at room temperature.Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less. You can use ghee or butter instead of the olive oil. Number of Servings: 4Recipe submitted by SparkPeople user VIRGO2008.


What's The Nutritional Info For Zucchini and chickpea pancakes?

The nutritional information for Zucchini and chickpea pancakes is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.8
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.2 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.2 g

What Type Of Cuisine Is Zucchini and chickpea pancakes?

Zucchini and chickpea pancakes is Indian cuisine.


What Dietary Needs Does Zucchini and chickpea pancakes Meet?

The dietary needs meet for Zucchini and chickpea pancakes is Gluten Free


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