Zucchini and Chickpea Pancakes
Crispy, flavorful, and packed with plant-based goodness, these Zucchini and Chickpea Pancakes are a delightful fusion of wholesome ingredients and bold spices. Made with grated zucchini and protein-rich chickpea flour, these savory pancakes are infused with aromatic garlic, earthy cumin, and bright coriander for an irresistible flavor profile. Fresh parsley adds a vibrant touch, while a quick pan-fry in olive oil delivers golden, crispy edges. Ready in just 30 minutes, these gluten-free and vegan-friendly pancakes are perfect for a quick lunch, light dinner, or a snack. Pair them with creamy yogurt or your favorite dipping sauce for a versatile dish that’s as nutritious as it is delicious. Perfect for meal prep, they’re sure to become a go-to recipe for zucchini lovers everywhere!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium Zucchini
- 1 cup Chickpea flour
- 0.75 cup Water
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Olive oil
Directions
Step 1
Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess water as possible. Set aside.
Step 2
In a large mixing bowl, combine the chickpea flour, water, minced garlic, ground cumin, ground coriander, salt, and black pepper. Whisk the mixture until smooth and free of lumps.
Step 3
Add the grated zucchini and chopped fresh parsley to the batter. Mix well to ensure the zucchini is evenly distributed.
Step 4
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil.
Step 5
Spoon about 1/4 cup of the batter onto the skillet for each pancake, spreading it out slightly with the back of the spoon to form an even circle.
Step 6
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
Step 7
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Step 8
Serve the zucchini and chickpea pancakes warm, topped with a dollop of yogurt or a side of your favorite dipping sauce.
Nutrition Facts
| Serving size | (798.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 919.7 |
| Total Fat 38.9g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5033.3mg | 0% |
| Total Carbohydrate 111.2g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 41.8g | |
| Protein 35.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2560.0mg | 0% |
Source of Calories