Chickpea Pancakes with Baby Zucchini and Tomatoes

Happy Thanksgiving to all! I hope this weekend is filled with family, laughter, and good food!

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Chickpea Pancakes with Baby zucchini and Tomatoes

Serves two (as a side dish or small lunch)

 Ingredients:
1/2 cup + 1.5 tbsp of chickpea flour
1/2 cup of water
1 tbsp olive oil
pinch of sea salt
1/2 tsp of cumin
1 tbsp garlic
1 cup baby zucchini
1 cup halved cherry tomatoes
2 tbsp olive oil
1/2 tsp paprika
1 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cumin
Directions:
Preheat oven to 400 degrees. Combine chickpea flour, water, 1 tbsp olive oil, 1/2 tsp cumin, and salt in a bowl. Mix until combined and set aside.
Chop zucchinis and halve tomatoes. In a small bowl, combine the remaining olive oil, paprika, cinnamon, chipotle, cumin, and sea salt. Coat veggies with the mixture and place on a cookie sheet or in a pan. Roast in oven for about 15 minutes.
While the vegetables are roasting, make the chickpea pancakes. Spoon a little batter at a time (about 1/4 cup) onto the pan and cook each side about 3 minutes (or until turning golden brown).
Divide pancakes between two plates and top with roast veggies!
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(Served alongside Sriracha “Fried Rice – recipe to come soon!)
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4 thoughts on “Chickpea Pancakes with Baby Zucchini and Tomatoes

  1. Pingback: Cauliflower Fried Rice | Egginon

  2. Pingback: Chickpea Pancakes with Curry Sauce | Egginon

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