Crispy Chickpea Pancakes with Zucchini Salsa and Lemon Dill Sauce

Ingredients

• •1 cup chickpea flour
• •1 cup water
• •1/2 teaspoon salt
• •1/4 teaspoon turmeric
• •1 zucchini, finely diced
• •1 medium tomato, finely diced
• •1/4 red onion, finely chopped
• •1 tablespoon olive oil
• •1/4 cup fresh dill, finely chopped
• •1 lemon, juiced
• •1/4 cup Greek yogurt or plant-based yogurt
• •1 teaspoon garlic powder
• •1/4 teaspoon paprika
• •Salt and pepper to taste

Instructions

1. 1

   In a mixing bowl, combine the chickpea flour, water, salt, and turmeric. Whisk until smooth and set aside for 10 minutes to let the batter rest.

2. 2

   While the batter rests, prepare the zucchini salsa by mixing the diced zucchini, tomato, and red onion in a bowl. Drizzle with olive oil, season with salt and pepper to taste, and set aside.

3. 3

   In a small bowl, make the lemon dill sauce by combining the Greek yogurt (or plant-based yogurt), lemon juice, garlic powder, paprika, and finely chopped dill. Stir until smooth and adjust seasoning with salt and pepper as needed.

4. 4

   Heat a non-stick skillet over medium heat. Lightly grease the skillet with olive oil. Pour a ladleful of the chickpea batter into the skillet and spread it out to form a thin pancake.

5. 5

   Cook the pancake for about 2-3 minutes on one side until bubbles form and the edges begin to crisp. Flip and cook for another 2-3 minutes until golden brown and fully cooked. Repeat with the remaining batter.

6. 6

   To serve, place a crispy chickpea pancake on a plate. Top with a generous spoonful of zucchini salsa and drizzle with the lemon dill sauce.

7. 7

   Garnish with fresh dill or an extra squeeze of lemon if desired. Serve immediately and enjoy!