One day I tried to add a handful of canned chickpeas to the base for ordinary vegetable pancakes, which was left over from making a salad. Unexpectedly, the result turned out to be so good that now I want to share it with you.
Ingredients
- Chickpeas (canned) – 150 g
- Carrots - 2 pieces
- Zucchini - 2 pieces
- Broccoli - 200 g
- Cauliflower - 200 g
- Greenery - 0.3 bundles
- Garlic - 3 cloves
- Spices and seasonings - 1 tsp.
- Italian herbs - 1 tsp.
- Chicken eggs - 2 pieces
- Flour - 2 art.l.
Step-by-step cooking recipe
Chop broccoli, cauliflower, garlic and herbs in a blender.
Grate carrots and zucchini, drain excess moisture.
Mix vegetables, add chickpeas, spices, eggs and flour. Mix it up.
Fry the pancakes on a minimum amount of olive oil on both sides over medium heat.
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