Crispy Chickpea Pancakes with Herbed Zucchini and Lemon Yogurt

Ingredients

• •1 cup chickpea flour
• •3/4 cup water
• •2 tablespoons olive oil, divided
• •1/2 teaspoon ground cumin
• •1/4 teaspoon salt
• •1 small zucchini, grated
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint, chopped
• •1 garlic clove, minced
• •1/2 cup plain Greek yogurt
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •Salt and pepper, to taste

Instructions

1. 1

   In a medium mixing bowl, whisk together the chickpea flour, ground cumin, 1/4 teaspoon of salt, and 3/4 cup of water until smooth. Let the batter rest for 10 minutes.

2. 2

   While the batter rests, grate the zucchini and use a clean kitchen towel to squeeze out excess moisture. Set the zucchini aside.

3. 3

   In a small bowl, mix the Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper. Stir until combined and set aside in the refrigerator.

4. 4

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour about 1/4 cup of the chickpea batter into the skillet, spreading it into a thin pancake. Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.

5. 5

   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the grated zucchini, fresh parsley, and mint. Cook for 2-3 minutes until the zucchini is tender but not mushy. Season with a pinch of salt and pepper.

6. 6

   To assemble, place the chickpea pancakes on a serving plate. Top each pancake with a generous spoonful of the herbed zucchini mixture.

7. 7

   Finish with a dollop of the lemon yogurt sauce and garnish with additional chopped herbs, if desired. Serve immediately and enjoy!