Zucchini And Chickpea Pancakes

1. 1

   Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs.

2. 2

   Put all into a large bowl; add the salt, spices 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.

3. 3

   Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around.

4. 4

   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.

5. 5

   (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.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.