Chickpea and zucchini pancakes
Prep time
Cook time
Total time
Recipe type: Lunch
Cuisine: Healthy
Serves: 30
  • 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
  1. Mix the chickpeas with your kitchen robot until you have a rather smooth mix. You can leave some lumps in the mixture.
  2. Add the other ingredients and mix well.
  3. Leave for 10 minutes – you can clean your kitchen or make a nice salad in the mean while.
  4. Heat some olive oil in a large frying pan.
  5. Make 4 heaps (more or less 1 tablespoon of mixture per heap) and bake for 3 minutes before flipping over.
  6. Bake for another 3 minutes and push them a little with a spatula so they cook evenly.
  7. 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.
  8. Enjoy!
Nutrition Information
Serving size: 10 pancakes
Recipe by Must Be Yummie at