Spicy Chickpea Vegetable Pancakes
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
2 cups chickpea/besan flour
1 cup water
½ tsp – 1 tsp ground coriander
2 tbs nutritional yeast
½ cup frozen spinach, thawed and excess water squeezed out
3 tomatoes, chopped into small pieces
3 green chiles, finely chopped
4-5 green onions, chopped
¼ cup green peas
3 garlic cloves, minced
¼ tsp chili powder
sea salt, to taste
extra virgin olive oil for cooking, if needed
Instructions:
Serves: 5-10
Get out a non-stick skillet (add a small amount of oil if needed) and place on medium-low heat.. Add all ingredients into a large bowl and stir well until everything is fully mixed. Once the skillet is heated, get out a ¼ or ⅓ measuring cup to scoop up the batter and add into the pan. I flattened each pancake slightly with the back of the measuring cup right after pouring it into the skillet. Cook for a few minutes on each side. Once the edges become crispy and turn a bit more of a brownish colour, you should be able to easily flip it over. The other side will take less time to cook. Place on a cooling rack while you cook the rest of the pancakes.
Eat on its own with some apple sauce, sour cream, chutney…or add into a pita or in a sandwich.
From calmmindbusybody.com