Vegan Crispy Zucchini Pancakes w/ Chickpea Flour

Vegan Crispy Zucchini Pancakes w/ Chickpea Flour - Rich Bitch Cooking BlogI have no idea how to take these to the max. These are not perfect but completely worth sharing. Plus by posting this recipe it reminds me how to make this next time I want to go this route. Maybe next time I’ll thin out the batter a little, add green onions, more salt and make these thinner. Full disclosure, these came out a little bland. I regret nothing! I will make these again. 2 real ingredient (plus spices and cooking oil). How can I complain?!

3 medium zucchini shredded, 3/4 cup garbanzo flour, salt, onion & garlic powder, garam masala spice, small handful fresh herbs (cilantro or basil), dipping sauce, 2 TB oil

  1. Mix shredded zucchini with salt. Mix in your chopped fresh herbs.
  2. Mix flour and powdered spices together. Mix dry ingredients with the veggies. Mix, mix, mix! Let everything sit for a few minutes. The veggies should release their water and be sufficient for creating a batter. I’m not 100% sure if I got this right but I didn’t require any extra drops of water. Feel free to add tiny amounts of water.
  3. Heat up 1 TB of oil in a skillet. Cook one pancake patty at a time. Cook each side for 5 minutes at low/med-low heat. Garnish with fresh herbs. ENJOY

For details on this recipe watch my video below. This was inspired by Just Hungry recipe.

4 thoughts on “Vegan Crispy Zucchini Pancakes w/ Chickpea Flour”

  1. This looks promising — I might try a version where I replace the garbanzo flour with eggs, because that’s the only thing that’s high in carbs. I don’t know that I’d mix salsa in, but that’d be a good topping for sure.

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  2. I’ve done some similar to this that’s decidedly more indian. A few cumin seeds in the batter, as well as some finely chopped green chilies. Served with a green mint or coriander chutney. They have more of an omelet feel, though — longer & thinner.. folded over and potentially served with some diced tomatoes or maybe something resembling home fries. These look pretty good, though.

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    1. I soooo need to get in on that. I stumbled upon those thin, long folded over pancakes once at a vegan buffet and I will never forget it. I know exactly what you’re talking about!

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      1. OAPPLESEED — you’re probably talking about dosas or oothaphams, which are big on indian buffets. Zillion recipes for those on the web, but I’m talking about something with the same consistency as THIS recipe — just formed a little differently. Either way, though — taking the basics of a potato/zucchini/chickpea/etc.. pancake and jazzing it up Indian style is always a great idea.

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