| This recipe is liked by 0 person(s). |
Chickpea Pancakes With Spicy Vegetables
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS Serves: 8 Prep: 10min Cook: 20min Total: 30min | |
| 1 cup | chickpea flour |
| 3/4 cup | cold water |
| 2 tablespoons | cold water |
| 3 tablespoons | olive oil |
| 1 | egg |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1/2 small | onion, finely chopped |
| 1 | zucchini,, (6 ounces), finely chopped |
| 2 large | cauliflower florets, (6 ounces), finely chopped |
| 1 teaspoon | minced fresh ginger |
| 1/8 teaspoon | ground cumin |
| 1/8 teaspoon | crushed red pepper flakes |
| 2 tablespoons | tomato sauce |
| 1 | scallion, thinly sliced |
DIRECTIONS
Generously coat an 8" nonstick skillet with cooking spray and heat over medium heat. Place the flour in a bowl and gradually whisk in 3/4 cup cold water to make a smooth batter the consistency of thin cream (add more water if needed). Whisk in 2 tablespoons of the oil, the egg, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper.
Pour 3 tablespoons batter into the skillet and quickly tilt the skillet to coat the bottom with a thin layer of batter. Cook the first side until nicely browned, about 1 minute. Turn the pancake with a spatula and cook the second side for 30 to 45 seconds (it will look spotty). Slide the pancake onto a plate and cook the rest in the same fashion. Cover with foil to keep warm.
Heat the remaining 1 tablespoon oil in another skillet over medium heat. Stir in the onion, zucchini, cauliflower, ginger, cumin, and pepper flakes. Cover and cook, stirring occasionally, for 3 minutes. Stir in the tomato sauce, cover, and cook until the vegetables are tender and the liquid is evaporated, 10 to 15 minutes. Stir in the scallion, the remaining 1/8 teaspoon salt, and the remaining 1/8 teaspoon pepper.
Arrange a pancake, attractive side down, on a plate, and spoon the vegetables in a line one-third of the way from one edge and roll up. Assemble the remaining pancakes in the same manner.
NUTRITIONAL FACTS PER SERVING
CALORIES 110.8 CAL
FAT 6.5 G
SATURATED FAT 1 G
SODIUM 118.8 MG
CARBOHYDRATES 9.4 G
TOTAL SUGARS 2.6 G
DIETARY FIBER 2.2 G
PROTEIN 4.2 G
SEE MORE NUTRITIONAL FACTS >
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe