Pancakes, fritters, latkes… call them what you want, these savory Vegan Zucchini Chickpea Pancakes are delish! Soft on the inside, crunchy and crisp on the outside, these pancakes are full of healthy plant-based ingredients.
This recipe was inspired by the ultimate yummy and inexpensive side dish: latkes. Traditionally, latkes are shredded or powdered potato pancakes that are full of oil and then also cooked in oil. I grew up looking forward to the wintertime so my family could celebrate Hanukkah, where we ALWAYS ate latkes topped with sour cream and applesauce. We rarely had latkes outside of the holiday because they were an indulgence and were an oily mess to clean up after.
This summer I wanted to create a side dish that yielded the same satisfaction of a potato latke with a lot less cleanup and a bit more nutrition, and voila! Enter this Vegan Zucchini Chickpea Pancake, full of fiber and carbs, a little protein, almost no fat, and a lot less oil. Plus, they’re a great summer side with kale salad or orzo soup (both coming soon to Resume Recipes). They’re made with common ingredients and tools so you don’t have to go out of your way to prepare for these, plus they’re cheap to make!
What are Chickpeas and Aquafaba?
Chickpeas, also known as garbanzo beans and Egyptian peas, are a legume grown and used all over the world, though India is the leading chickpea producer. Though there are different types of chickpea, in the U.S., chickpeas usually appear in the variety seen to the right: tan, round, and pea sized. Chickpeas have a variety of health benefits. They maintain blood sugar, help keep you fuller for longer, aid in digestion, help build strong bones, and more! If you’re wondering if you’ve even had chickpeas, you have. They’re the main ingredient in all traditional hummus’!
Aquafaba is less well known, but it’s actually a very useful cooking ingredient found right in the can with the chickpeas: the liquid! Aquafaba is a starchy plant-based liquid that works well straight out the can as a binder. In this recipe, that’s how you’ll use it. What’s really cool about aquafaba is that it can be whipped into foam and act as a vegan substitute for egg whites, which opens a lot of doors for plant-based recipes.
Ingredients
- Chickpeas
- Zucchini
- Red onion
- Aquafaba
- Lemon
- Flour
- Paprika
- Cumin
How to Make these Pancakes
To start, shred the zucchini with a cheese grater and chop the onion. You do want the onion pieces to be pretty small or it’ll be hard to keep them in the pancake. Set the prepped produce aside and crack open that can! You want to drain the chickpeas over a bowl so you catch the aquafaba. You’re not going to use it all in the recipe, but you can keep what’s left to use for other recipes.
Take a fork and mash the chickpeas up in a bowl big enough to fit all the batter. Try not to leave any chickpea whole. All you have to do from there is stir in the other ingredients and mix it well! If you want to level up, use a mixer to whip the aquafaba until it’s stiff, then stir it in to make your pancakes a little fluffier!
After your batter’s mixed, pour a dash of oil into a heating frying pan (or look in the recipe notes for air fryer instructions) and once heated, fit 2-4 quarter cup cakes onto the pan to cook. They are dense enough that it’s a good idea to flatten then down manually a bit before they really start cooking. After 4-5 minutes on one side of medium-high heat, flip it over. Adjust the time based on your stovetop, as some are stronger than others.
What to Pair These With
First, I would top these pancakes with some (vegan) sour cream, chopped scallions, and a little Mild Jalapeño Tabasco. The green Tabasco sauce has changed my life.
Second, keep in mind that 1 cup of chickpeas contains nearly 40% of your daily fiber needs, so if you generally have a low fiber diet then start off slow here or you may regret it.
Third, serve these cakes alongside a large salad, light soup, or main protein source. I recommend a simple kale salad or a lemon orzo soup (both coming soon to Resume Recipes).
Vegan Zucchini Chickpea Pancakes
Ingredients
- 1 15.5 oz can chickpeas, separated from the aquafaba
- 2 cups zucchini, shredded
- 1 cup red onion, chopped finely
- 1/2 cup aquafaba
- 2 tbsp lemon juice
- 1 lemon rind, zested
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cumin
- 2/3 cup all-purpose flour
- canola or vegetable oil
Optional Toppings
- 1 dollop vegan or regular sour cream, can sub greek yogurt
- 1 scallion, chopped into rounds
Instructions
- With a strainer and bowl, separate the canned chickpeas from the aquafaba.
- In a medium bowl, mash chickpeas well, then add all other pancake ingredients and stir together until well combined.
- Heat a dash of oil in a large pan on medium-high.
- Place 1/4 cup batter into the pan and flatten slightly with a spatula or measuring cup. The pancakes shouldn't be more than 1/2" thick.
- Cook the pancakes on medium-high heat for about 4 minutes per side or until golden brown and a little crispy.
Notes
- If you want less oil you can air fry these for 15 minutes at 400°. You can also bake these at 400° but it takes 30-40 minutes.
1 thought on “Vegan Zucchini Chickpea Pancakes”
I’m in love with these, thanks for posting!! They’re comfort food that I can feel good about because of all the vegetables and fiber!