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Health & Nutrition
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Besam Rules! Zucchini And Chickpea Pancakes
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<blockquote data-quote="spnadmin" data-source="post: 152567" data-attributes="member: 35"><p><strong>Zucchini and chickpea pancakes</strong></p><p><strong>by maki </strong></p><p></p><p></p><p></p><p>Zucchini pancakes are one way to use up a lot at once. This version uses chickpea flour instead of wheat flour or eggs, with a little bit of spice in it. It’s great hot or cold, and is a perfect snack, side dish or complete vegan main dish, since the chickpea flour is such a terrific source of protein and carbs (nutritional info). Serve it with a salsa, curry, or just on its own. Here I just served them with some super-ripe tomato wedges. The shredded zucchini adds moisture and a rather creamy texture, which I love.</p><p></p><p>Chickpea flour is used in Mediterranean and Indian cooking. I get mine from a local Indian grocery store, where it’s sold as gram flour; it’s also known as besan, ceci flour, and so on.</p><p></p><p>Zucchini and chickpea pancakes</p><p></p><p></p><p>Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings</p><p></p><p>3 medium zucchini, or about 4 cups shredded</p><p>2 zucchini flowers (optional; adds a bit of color)</p><p>Some coriander or basil leaves (optional: adds flavor)</p><p>1 cup chickpea flour</p><p>1 tsp. salt</p><p>1 tsp. garam masala</p><p>1/2 tsp. hot red chili powder</p><p>1/2 tsp. curry powder</p><p>Olive oil for cooking</p><p>Equipment needed: a non-stick frying pan</p><p></p><p>Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs. 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.</p><p></p><p>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.</p><p></p><p>Cut into wedges, and serve hot or at room temperature.</p><p></p><p>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.</p><p></p><p><a href="http://www.justhungry.com/zucchini-and-chickpea-pancakes" target="_blank">http://www.justhungry.com/zucchini-and-chickpea-pancakes</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 152567, member: 35"] [B]Zucchini and chickpea pancakes by maki [/B] Zucchini pancakes are one way to use up a lot at once. This version uses chickpea flour instead of wheat flour or eggs, with a little bit of spice in it. It’s great hot or cold, and is a perfect snack, side dish or complete vegan main dish, since the chickpea flour is such a terrific source of protein and carbs (nutritional info). Serve it with a salsa, curry, or just on its own. Here I just served them with some super-ripe tomato wedges. The shredded zucchini adds moisture and a rather creamy texture, which I love. Chickpea flour is used in Mediterranean and Indian cooking. I get mine from a local Indian grocery store, where it’s sold as gram flour; it’s also known as besan, ceci flour, and so on. Zucchini and chickpea pancakes Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings 3 medium zucchini, or about 4 cups shredded 2 zucchini flowers (optional; adds a bit of color) Some coriander or basil leaves (optional: adds flavor) 1 cup chickpea flour 1 tsp. salt 1 tsp. garam masala 1/2 tsp. hot red chili powder 1/2 tsp. curry powder Olive oil for cooking Equipment needed: a non-stick frying pan Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs. 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. [url]http://www.justhungry.com/zucchini-and-chickpea-pancakes[/url] [/QUOTE]
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