Savory Zucchini Chickpea Pancakes - FOOD PHOTO SHOOT #1
Yesterday i went with some friends for a long drive and at afternoon we were hungry so we decided to visit a restaurant and have some food. One of my friend oder this food . It looks so delicious and it was so tasty. Savory Zucchini Chickpea Pancakes served with an avocado yogurd dip, arugula and fresh cherry and tomatoes.
Have you ever tried Savory Pancakes?? I know having a sweet Saturday pancakes is must for some people, but maybe this savory version will satisfy you as well. And at last i told my friend to ask the recipe of the food. Check out the recipe below in case you would like to give them a try.💙❤
Ingredients For 8 Pancakes :-
140g Chickpeas
1 tsp salt
1 tsp baking powder
180 ml water
1 small zucchini
70g corn, cooked
5 dried tomatoes, cut in small pieces
1 bunch of chives, finely chopped
Olive Oil
Avocado yogurt dip :-
1 ripe avocado
4 tbsp unsweetened soy yogurt
1 lemon (juice)
½ tsp cumin
1 tsp garlic powder
Salt & pepper
Arugula
Cherry tomatoes
Method :-
- Grate zucchini and generous sprinkle with salt, set aside.
- Mix chickpea flour, baking powder and slat. Mix in the water until well combined.
- Lightly press the grated zucchini to remove part of the liquid. And the zucchini together with the corn, tomatoes and chives to the dough.
- Heat up a little of olive oil in a large pan. Fry pancakes from both sides until golden brown.
- For the avocado dipping sauce combine all ingredients to a blend and mix until smooth.
- Enjoy Pancakes with the avocado sauce, arugula and cherry tomatoes.
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