Courgette Chickpea Pancakes with Mango Cucumber Chutney

Courgette chickpea pancake with mango and cucumber salsa on top.

5 from 1 vote

Courgette Chickpea Pancakes with Mango Cucumber Chutney

A substantial wholesome pancake enlivened with spices and served with tangy salsa and yoghurt. Made with chickpea flour, it's naturally gluten free.

Prep Time30

Cook Time25

Total Time55

Course: Lunch, Main Course, Supper

Cuisine: French

Keyword: chickpea flour, courgettes, cucumber, gram flour, mango, pancakes, salsa, socca, vegetarian

Servings: people

Calories: 289kcal

Author: Choclette @ Tin and Thyme

Ingredients

Pancake

2 medium courgettes (zucchini)
180 g gram flour (chickpea flour) also known as gram flour, garbanzo flour and besan flour.
½ tsp bicarbonate of soda (baking soda)
1 tsp ground cumin roasted is good if you can get it
1 tsp nigella seeds (kalonji)
salt and pepper to taste
1 large egg (I used a duck egg)
300 ml water
4 spring onions (scallions)
1 small chilli deseeded and finely chopped
3-4 sprig fresh parsley chopped
1 tbsp sunflower oil
natural yoghurt to serve

Mango Salsa

1 ripe mango peeled, stoned and diced
10 cm cucumber diced
1 handful chives chopped
1 small red chilli deseeded and finely chopped
1 handful fresh parsley or coriander leaves (cilantro) - chopped
1 lime juiced
¼ tsp ground cumin roasted is good if you can get it

Metric - US Customary

Instructions

Grate the courgettes and leave in a colander or sieve to drain off some of the liquid, for 30 minutes or so.
2 medium courgettes (zucchini)
Prepare and mix all the salsa ingredients together and season with salt if desired.
1 ripe mango, 10 cm cucumber, 1 handful chives, 1 small red chilli, 1 handful fresh parsley, 1 lime, ¼ tsp ground cumin
Place the chickpea flour, bicarbonate of soda, spices, salt and pepper into a large bowl and whisk to mix.
180 g gram flour (chickpea flour), ½ tsp bicarbonate of soda (baking soda), 1 tsp ground cumin, 1 tsp nigella seeds (kalonji), salt and pepper
Make a well in the centre and add the egg. Start to whisk this in gradually adding the water until all is incorporated.
1 large egg, 300 ml water
Stir in the courgettes, onions, chilli, parsley and oil.
4 spring onions (scallions), 1 small chilli, 3-4 sprig fresh parsley, 1 tbsp sunflower oil
Heat a 20 cm non-stick frying pan over a moderate heat and grease with a little oil.
Spoon a quarter of the mixture into the pan and flatten out into a large pancake.
Fry for about 3-4 minutes until set then flip over and fry for a further 2-3 minutes.
Keep warm in a low oven and repeat the process three more times.
Serve with the mango salsa and yoghurt.
natural yoghurt

Notes

Adapted from Brian Glover's recipe in Delicious, Feb 2005.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition