I have a food fetish for garbanzo beans, a.k.a chickpeas. In our house, they find their way into soups, stews and salads. Raw, soaked and ground they make heavenly falafel.
When I discovered that Bob’s Red Mill sold garbanzo bean flour, I became their best customer. Then I tried to find multiple uses for it, besides making an instant hummus that’s ideal for backpacking trips.
Since we’re all awash in zucchini, I used the chickpea flour in place of all-purpose to make zucchini pancakes spiced with curry powder.
Top them with a this tomato jam–or chutney or salsa. {Benjamin tried all of them and proclaimed it a three-way tie}. Yogurt or sour cream up the richness, taking them out of the vegan zone, of course.
These savory zucchini pancakes make for simple Meatless Monday fare. Save up enough of the season’s zucchini and you can enjoy them all year long.
Here’s how.
Zucchini for Winter’s Pancakes, Quick breads and More
When the zucchinis {and summer squash} start coming on strong, I stock up on resealable gallon-sized bags and ready my grater. You can use a box grater or the grater attachment on a food processor.
That’s all you need to quickly and efficiently handle the overload and make it disappear. Way before you’re putting them on your front porch for neighbors or taking them out for the compost or the local wildlife.
Into each bag, I portion enough grated zucchini for a batch of zucchini bread, or about 2 cups. Then–and this is the key–I squeeze out all the air and press the zucchini bags flat as I can, then freeze in a space-saving stack.
Come December, with the zucchini fatigue in the past, these stashes of ready-to-use zucchini are a most welcome resource for holiday baking. Not to forget last-minute suppers like these quick-fix garbanzo-zucchini pancakes.
Just imagine looking forward to zucchini!
Vegan Curried Garbanzo-Zucchini Pancakes
A quick dinner and a simple recipe to make when the zucchini are coming on strong. Serve with chutney, yogurt, avocado or mango salsa. They reheat well.
- 1 medium (about 1 pound) zucchini, grated
- 1 cup garbanzo bean flour
- 1 tablespoon curry powder
- 1 teaspoon salt
- olive oil for frying
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Combine the grated zucchini with the garbanzo bean flour, curry powder and salt in a mixing bowl. As you stir, the zucchini will release enough liquid to loosen the mixture into a batter. Let stand while you preheat a griddle over medium-low heat.
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Lightly oil the griddle. Spoon a portion of the batter onto the griddle to make a 4-inch pancake. Let cook until nicely golden brown, about 3 minutes. Flip and cook until the pancake is puffed and the center is fully cooked, about 3 minutes more.
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Repeat with the remaining batter. Transfer to a serving plate and garnish as desired.
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