Ingredients

The following ingredients have 4 Servings
  • 2 large (3 medium or 4 small zucchini, grated (about 4 cups))
  • 1 1/2 teaspoons sea salt or pink salt
  • 1 cup chickpea (garbanzo bean flour)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cumin seeds (or ground cumin)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Grate zucchini into a large mixing bowl. Sprinkle with salt. Let sit for 5 minutes.
  • Using your hands, squeeze the zucchini and gently pour the excess liquid out of the bowl. Repeat until very little liquid remanins and the zucchini is starting to feel a bit dry.
  • Add remaining ingredients to bowl.
  • Stir vigorously until all is well combined.
  • Optionally, check the saltiness level and (being a vegan batter) salt to taste as needed.
  • Heat a non-stick skillet over medium heat, lightly grease with olive oil.
  • Using wet hands or an ice cream scoop take about golf ball sized portions of batter and place in the pan. Flatten slightly with a spatula. (I can usually cook 4-5 at a time.)
  • Cook until all is turning golden, usually about 3-5 minutes. Flip, and cook until golden. Set aside.
  • Repeat with all remaining batter.
  • Enjoy!