Happy Thanksgiving to all! I hope this weekend is filled with family, laughter, and good food!
Chickpea Pancakes with Baby zucchini and Tomatoes
Serves two (as a side dish or small lunch)
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
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!
(Served alongside Sriracha “Fried Rice – recipe to come soon!)
Adapted from: http://theyearinfood.com/2013/10/savory-chickpea-pancakes-with-smoky-roasted-carrots.html