AuthoradminPrepare all ingredients. Preheat the oven to 180 degrees.
Grate the zucchini on a coarse grater.
Add chickpea flour, finely chopped onion, salt, pepper and baking powder to the zucchini.
Pour in the vegetable broth.
Mix everything well.
Heat a frying pan with a mixture of olive and vegetable oil. Spoon into small pancakes and fry for about 1 minute.
When the bottom of the pancakes is browned, turn them over and fry for another 1 minute, until the same golden color.
Bring the pancakes to readiness in the oven for 3-4 minutes.
Finely chop the parsley. Season the parsley with olive oil and add a little salt.
Place the finished chickpea pancakes on a plate, pour over vegan yoghurt and top with parsley.
Serve immediately.
Ingredients
Directions
Prepare all ingredients. Preheat the oven to 180 degrees.
Grate the zucchini on a coarse grater.
Add chickpea flour, finely chopped onion, salt, pepper and baking powder to the zucchini.
Pour in the vegetable broth.
Mix everything well.
Heat a frying pan with a mixture of olive and vegetable oil. Spoon into small pancakes and fry for about 1 minute.
When the bottom of the pancakes is browned, turn them over and fry for another 1 minute, until the same golden color.
Bring the pancakes to readiness in the oven for 3-4 minutes.
Finely chop the parsley. Season the parsley with olive oil and add a little salt.
Place the finished chickpea pancakes on a plate, pour over vegan yoghurt and top with parsley.
Serve immediately.