Chickpea and courgette pancakes with coriander dip
Flavourful, slightly spicy and filling chickpea and courgette pancakes with a refreshing coriander and lime-based sauce. A nutritious and very tasty dish.
Ingredients
Coriander dip:
Preparation
Step 1
1 courgette, approximately 150 g – 1 pinch of salt
Grate the courgette with a fine grater, place in a sieve and sprinkle with a pinch of salt. Mix and leave to stand for 15 minutes. Then squeeze out the excess juice.
Step 2
200 g cooked chickpeas (or tinned) – ½ tsp garam masala – ¼ tsp chilli – ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Purée the chickpeas with the spices and gluten-free soy sauce to a not-quite-smooth paste.
Step 3
1 shallot – 1 clove of garlic – 2 tbsp oil – 30 g chickpea flour – 2 tbsp water – 1 tbsp vegan yoghurt – 1 tbsp potato starch
Peel and dice the shallots. Crush the garlic in a garlic press. Sauté in a tablespoon of oil and place in a bowl. Add the pureed chickpeas, drained courgette, chickpea flour mixed with water, yoghurt and potato starch. Mix to form an even consistency.
Step 4
Cooking oil
Heat the oil in a frying pan and spoon in the batter in tablespoon-sized portions. Fry until golden brown on both sides.
Step 5
100 g vegan yoghurt – 50 g vegan mayonnaise – 3 tbsp lime juice – 1 tbsp chopped coriander – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Mix all the dip ingredients into a uniform sauce.
Serve with the prepared courgette and chickpea pancakes.
Tip:
Instead of chickpea flour, you can also use corn flour or, if the dish doesn’t need to be gluten-free, wheat or spelt flour.
Recipe-ID: 1221
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1 courgette, approximately 150 g – 1 pinch of salt
Grate the courgette with a fine grater, place in a sieve and sprinkle with a pinch of salt. Mix and leave to stand for 15 minutes. Then squeeze out the excess juice.
200 g cooked chickpeas (or tinned) – ½ tsp garam masala – ¼ tsp chilli – ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Purée the chickpeas with the spices and gluten-free soy sauce to a not-quite-smooth paste.
1 shallot – 1 clove of garlic – 2 tbsp oil – 30 g chickpea flour – 2 tbsp water – 1 tbsp vegan yoghurt – 1 tbsp potato starch
Peel and dice the shallots. Crush the garlic in a garlic press. Sauté in a tablespoon of oil and place in a bowl. Add the pureed chickpeas, drained courgette, chickpea flour mixed with water, yoghurt and potato starch. Mix to form an even consistency.
Cooking oil
Heat the oil in a frying pan and spoon in the batter in tablespoon-sized portions. Fry until golden brown on both sides.
100 g vegan yoghurt – 50 g vegan mayonnaise – 3 tbsp lime juice – 1 tbsp chopped coriander – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Mix all the dip ingredients into a uniform sauce.
Serve with the prepared courgette and chickpea pancakes.
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