I swear a whole month went by just eating these chickpea pancakes. They are DECADENT, full of flavor, and just a perfect recipe for all the squash in your garden. It’s zucchini season here in the PNW and the garden is overflowing with them. When I went out to gather some for this recipe I found that I had successfully caught up with the garden and I was out! But lo and behold there were some trusty crookneck squash waiting to be cooked up. So I decided to highlight those in this recipe.
The list of ingredients for this recipe may seem daunting but please push though and give it a go! A lot of them are basic kitchen staples that you probably already have laying around. And if not, they’re cheap and easy to come by! My favorite chickpea flour I use is Bobs Red Mill Chickpea Flour. You can find at most grocery stores for around $3-5. It’s a steal and is packed with protein.
The mixture for the batter is a 1:1 ratio which makes it even easier to remember. You can play around with different herbs and spices and enjoy them sweet or savory. Nutritional yeast has a cheesy and nutty flavor and is a key ingredient to so many of my dishes. Braggs makes a really great one but if your local grocery store or co-op has a good bulk bin selection I’m sure you’d come by it in the bins. Get more bang for your buck.
I sometimes will add my favorite hot sauce to top everything off but I decided to blister a fresh jalapeño and WOW. It was amazing to eat with each bite of the dish. I hope you guys try this out. I don’t doubt you’ll love it.
Chickpea Pancake With Crookneck Squash
Ingredients:
- 2/3 cup chickpea flour
- 2/3 cup water
- 1 large green onion sliced
- 2 tbsp cilantro stems finely chopped
- 2 tbsp parsley chopped
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp pepper
- sprinkle of chili flakes (optional)
- 1 tsp curry powder
- 1/8 tsp smoked paprika
- 1 tbsp olive oil
- 1 large crookneck squash sliced into 1/2 inch moons
- 1 head broccoli chopped
- 1 tsp curry powder
- 1 tsp coriander
- 1/2 tsp chili flakes (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 c tahini
- juice of 1/2 lime or lemon
- 1 clove of garlic finely minced
- 1 tsp curry powder
- 1 tsp salt
- 1 tbsp water (add more bit by bit for desired consistency)
- 1 tsp cilantro stems chopped finely
- 1/4 tsp agave
- chives
- cilantro
- parsley
- chilies
- fresh slice of lemon or lime
Instructions:
- Start by adding chickpea flour and water to a bowl and mix well. Making sure to get as many chunks dispersed as possible. Add the green onion, cilantro stems, and parsley. Stir to combine.
- Add the onion powder, nutritional yeast, chili flakes, curry powder, smoked paprika, salt, and pepper to the mix. Stir well and set aside.
- Preheat the oven to 375°F. Place the squash and broccoli to a baking sheet lined with parchment paper. Drizzle with olive oil and add coriander, curry powder, chili flakes, salt and pepper. Put in the oven and bake for 15 minutes.
- Add olive oil to a medium size pan over medium heat. Once warm add half of the mix (If making for two people. Add all if making a big one for yourself). Give the pan a good shake to spread the mix around the base. Cook for about 2-3 minutes until you start to see little holes forming on the top of the pancake. Flip and cook the other side for 1-2 minutes until golden. Take off heat and set aside.
- Make your dressing by adding your tahini, lemon juice, garlic, curry powder, salt, cilantro stems, and agave to a jar. Stir with a whisk or fork. Depending on the tahini brand you may have to add more water to reach the creamy consistency.
- Assemble your pancake with the roasted veggies and dress with the desired toppings. Eat immediately.