lunch

Crispy Chickpea Flour Pancakes with Sautéed Peppers and Zucchini

Name: Crispy Chickpea Flour Pancakes with Sautéed Peppers and Zucchini
Ingredients: 58.2 g (1.2 cups) Chickpea flour; 116.4 g (1 cup) Water; 72.7 g (1.5 cups) 3 Pepper & Onion Blend (Green bell peppers, Red bell peppers, Yellow bell peppers); 50.3 g (1 cup) Zucchini squash; 75.5 g (5.3 oz) Firm organic tofu, firm; 5.0 g (2 tsp) Olive oil composed of refined olive oils & virgin olive oils; 0.5 tsp Cumin seeds; 0.5 tsp Coriander seeds; 0.5 /2 tsp Turmeric powder; 0.5 /2 tsp Salt; 0.5 /4 tsp Black pepper; 1.0 tbsp Fresh cilantro, chopped (for garnish); 0.5 /4 lemon Lemon wedges (for serving)

Nutrition

528

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Chickpea flour58.2 g (1.2 cups)

Water116.4 g (1 cup)

3 Pepper & Onion Blend (Green bell peppers, Red bell peppers, Yellow bell peppers)72.7 g (1.5 cups)

Zucchini squash50.3 g (1 cup)

Firm organic tofu, firm75.5 g (5.3 oz)

Olive oil composed of refined olive oils & virgin olive oils5.0 g (2 tsp)

Cumin seeds0.5 tsp

Coriander seeds0.5 tsp

Turmeric powder0.5 /2 tsp

Salt0.5 /2 tsp

Black pepper0.5 /4 tsp

Fresh cilantro, chopped (for garnish)1.0 tbsp

Lemon wedges (for serving)0.5 /4 lemon

Instructions

Prepare the chickpea batter: In a medium bowl, whisk together the chickpea flour, water, cumin seeds, coriander seeds, turmeric, salt, and black pepper until smooth and well combined. Let it rest for at least 15 minutes to allow the flour to hydrate.

Sauté the vegetables: While the batter rests, heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the 3 pepper and onion blend and sauté for 3-4 minutes until they begin to soften. Add the zucchini and cook for another 2-3 minutes until tender-crisp.

Crumble and crisp the tofu: Push the vegetables to one side of the skillet. Add the crumbled tofu to the empty side. Let it cook undisturbed for 3-4 minutes until the bottom is golden and slightly crispy. Stir the tofu and vegetables together.

Cook the pancakes: Wipe out the skillet or use a separate griddle. Heat the remaining 1 teaspoon of olive oil over medium heat. Pour about 1/4 cup of the chickpea batter into the hot skillet to form a pancake, about 4-5 inches in diameter. Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining batter, making 2-3 pancakes.

Assemble and serve: Place a chickpea pancake on each plate. Top generously with the sautéed pepper, onion, zucchini, and crumbled tofu mixture. Garnish with fresh chopped cilantro and serve immediately with lemon wedges on the side for squeezing over the dish.