Vegan Zucchini Chickpea Pancakes
Yields 15 cakes
Servings: 5
Calories: 182kcal
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
Macronutrients: 35g carb, 1.5g fat, 6g protein
- 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.