Zucchini and Chickpea Pancakes

I've seen chickpea pancakes around the blogosphere (can't remember where now though) and they always looked so good. And this one used up some of that CSA zucchini I keep on mentioning. I love how easy this is. Like a frittata or omelette but vegan. Usually I would use tofu to make something like this so the chickpea flour was a nice change. To make it a meal just add some steamed or roasted vegetables on the side, or cut it up into pieces and put it on a salad. Ooo now that I'm thinking about it, I bet a peanut sauce for dipping would be just excellent. (And I think this is the last zucchini recipe for a while.)

If this sounds good, you might also like:
Healthy Baked Zucchini Fries
Swift, Delicious Bean Salad
Pink Beans with a Cardamom-Yogurt Sauce
Sunflower Lentil Pie

Zucchini and Chickpea Pancakes
Adapted from Just Hungry

Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings

4 cups grated zucchini (about 3 zucchinis)
Some cilantro leaves, chopped
1 cup chickpea flour
1 tsp salt
1 1/2 tsp garam masala
Olive oil for cooking

Put zucchini and cilantro into a large bowl; add the salt, garam masala and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.

Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.

Cut into wedges, and serve hot or at room temperature.

Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less.