Holiday….I just love this time of the year! We have been in Knokke for 2 weeks now and had some great weather. Unfortunately the last days have been a little rainy and less warm but hey….we don’t let it spoil the fun: playing at the beach wit a sweater, walking, shopping, eating out…just cooking in our rental appartment isn’t my idea of a holiday. I can’t find my way in the little kitchen that has no oven (drama!) and has almost no skillets, pans…even the plates are all small and are well…not my cup of tea. But hey..what to do?
We have been eating out a lot at our favorite places: Oesterput, Ellis Burger, Zushi, Pure C, sometimes a nice lunch on the beach or a nice chicken from Benoit.
Yesterday there was so much rain we did’nt even want to go out for grocery shopping.
After checking our pantry I decided on making my own version of Donna Hays chickpea pancakes that I saw on Pinterest.
For this recipe it is easy to have a kitchen robot or mixer. Since I had none of this in our rental apartment is started out mashing the chickpeas with a fork which was nice afterwards because sometimes you had a nice and crunchy chickpea. In the original recipe there is milk added to the mixture, but for me the dough was liquid enough. I have also added garlic, cumin and turmeric for extra taste and color.
This is such an easy recipe and an easy cookie to make for the kids lunch boxes. You could also make the cookies smaller and serve them as an aperitif as I do with the quinoa cookies and zucchini fritters. I have served this yesterday with a fresh avocado tomato salad..
- 1 can of chickpeas
- 1 zucchini, grated
- 1 hand full of dill, finely chopped
- 2 eggs
- 50 gr of rice flour (or normal flour)
- 1 tsp (gf) baking powder
- 1 shallot finely diced
- ½ tsp cumin
- 1 tsp of turmeric
- 1 clove of garlic finely chopped
- Pepper and salt
- Olive oil of coconut oil to bake
- Mix the chickpeas with your kitchen robot until you have a rather smooth mix. You can leave some lumps in the mixture.
- Add the other ingredients and mix well.
- Leave for 10 minutes – you can clean your kitchen or make a nice salad in the mean while.
- Heat some olive oil in a large frying pan.
- Make 4 heaps (more or less 1 tablespoon of mixture per heap) and bake for 3 minutes before flipping over.
- Bake for another 3 minutes and push them a little with a spatula so they cook evenly.
- Bake until all the dough is finished. You can freeze these cookies and warm them in the oven or in a pan. You might even eat them cold but we prefer the warm version.