WWW.FREI-STYLE.COMQuick recipe: savory chickpea pancakes
Ingredients
Carrot/Tomato:
- 1 onion
- 1 garlic clove
- 2 Tbsp olive oil
- 2 carrots
- 1 big tomato or a small zucchini
- 150 gr 5.3 oz chickpea flour
- 170 ml water
- 1 tsp salt
- pinch of turmeric
- pinch of cumin
- pepper
- fresh thyme
- fresh basil
Spinach/Tomato:
- 1 onion
- 1 garlic clove
- 200 gr 7 oz fresh spinach
- 1 big tomato
- 5 twigs basil
- fresh chives
- 150 gr 5.3 oz chickpea flour
- 170 ml water
- salt
- pepper
- nutmeg
- italian herbs
Instructions
- 1.For both variations: chop the onions and garlic clove
- 2.Heat 2 Tbsp olive oil in a pan and sauté the onions and garlic
- 3.Cut the veggies in small cubes (wash the spinach and cut it into stripes)
- 4.Add the veggies to the pan and sauté for 5-7 minutes
- 5.Season with salt, pepper or the other spices (depending on the variation)
- 6.Chop the fresh herbs
- 7.Mix the chickpea flour with the water until there are no lumps
- 8.Add in the sautéed veggies, herbs and season with more salt and pepper if necessary
- 9.Heat a new pan, add 2 Tbsp of olive oil and add 2 Tbsp od batter to form the pancakes
- 10.Bake 3-4 minutes in both sides until golden
Notes
Tip from my kitchen: make sure the batter of chickpea flour and water is smooth and lump-free – that way the fritters bind better and won't fall apart in the pan. You can stir the batter together a few hours ahead. Cooked fritters keep, covered, for 2 to 3 days in the fridge and freeze well; a pan or the oven crisps them right back up. Instead of carrot, tomato or spinach you can also use grated zucchini, corn or peas – just squeeze out watery vegetables a little first.