Spinach and Chickpea Pancakes

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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
  • Stir in the oil.
  • Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
  • set aside while preparing the filling.
  • heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
  • wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
  • chop the spinach roughly.
  • skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
  • mash the skinned chickpeas roughly with a fork.
  • add the fried onion, grated zucchini, spinach and chopped cilantro.
  • stir in beaten eggs, season and mix well.
  • place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
  • fold one half of the pancake over the filling and roll it up.
  • place in a large buttered ovenproof dish and preheat oven to 350.
  • melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
  • heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
  • bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.
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