Chickpea Flour and Zucchini Fritters

Ingredients

• Courgette 10 oz
• Chickpea 5 oz
• Shallot 0 oz
• Chicken Broth 5 fl oz
• Baking Powder 0 oz
• Vegetable Oil 0 fl oz
• Olive Oil 0 fl oz
• Yogurt powder to taste
• Parsley 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 355°F.

Step 2

Grate the zucchini using a coarse grater.

Step 3

Add chickpea flour, finely chopped green onions, salt, pepper, and baking powder to the zucchini.

Step 4

Pour in the vegetable broth.

Step 5

Mix everything well.

Step 6

Heat a skillet with a mixture of olive and vegetable oil. Drop small spoonfuls of the batter into the skillet and fry for about 1 minute.

Step 7

When the bottoms of the pancakes are golden brown, flip them over and cook for another minute until they are the same golden color.

Step 8

Bake the pancakes in the oven for 3–4 minutes until cooked through.

Step 9

Finely chop the parsley. Drizzle the parsley with olive oil and add a pinch of salt.

Step 10

Transfer the cooked chickpea pancakes to a plate, drizzle with vegan yogurt, and top with parsley.

Step 11

Serve immediately.