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🍽️ Savory Chickpea Pancakes

424 kcal · 30 min · 4 servings

Ingredients

• eggs 4 pcs
• flour, gluten-free 200 g
• salt pinch
• milk 300 ml
• chickpeas from the can 500 g
• lemons 1 pcs
• mozzarella 1 pcs
• spinach leaves 200 g
• pepper, black ground pinch
• oil 6 tbsp

Instructions

1. 1. Beat the eggs in a bowl and whisk them vigorously.
2. 2. Add the flour and salt, then mix everything well.
3. 3. Stir in the milk gradually until the batter is smooth and slightly thick.
4. 4. Drain the chickpeas.
5. 5. Stir 100 grams of the chickpeas into the batter.
6. 6. Wash the lemon thoroughly and pat it dry.
7. 7. Grate about one teaspoon of the zest.
8. 8. Cut the lemon in half and squeeze out the juice.
9. 9. Drain the mozzarella.
10. 10. Cut the mozzarella into coarse cubes.
11. 11. Wash the spinach.
12. 12. Spin the spinach dry.
13. 13. Take a separate bowl.
14. 14. Add the remaining chickpeas to the bowl.
15. 15. Add the mozzarella.
16. 16. Add the spinach.
17. 17. Add the lemon juice and the lemon zest.
18. 18. Season the mixture with salt and pepper.
19. 19. Mix all the filling ingredients well.
20. 20. Heat one tablespoon of oil in a non-stick pan over medium heat.
21. 21. Pour one ladle of the batter into the hot pan.
22. 22. Tilt the pan to spread the batter evenly.
23. 23. Fry the pancake for about one to two minutes until golden brown.
24. 24. Flip the pancake when it is firm and releases from the bottom.
25. 25. Fry the other side for about 30 seconds until golden brown.
26. 26. Place one tablespoon of the filling in the center of the pancake.
27. 27. Fry the filled pancake for about one minute longer.
28. 28. Set the finished pancake aside.
29. 29. Repeat the process until all the batter is used.
30. 30. Serve the savory chickpea pancakes hot.

Nutrition per serving

• kcal: 424
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 50 g