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1
First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
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2
Stir in the oil.
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3
Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
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4
set aside while preparing the filling.
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5
heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
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6
wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
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7
chop the spinach roughly.
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8
skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
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9
mash the skinned chickpeas roughly with a fork.
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10
add the fried onion, grated zucchini, spinach and chopped cilantro.
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11
stir in beaten eggs, season and mix well.
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12
place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
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13
fold one half of the pancake over the filling and roll it up.
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14
place in a large buttered ovenproof dish and preheat oven to 350.
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15
melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
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16
heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
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17
bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.
