Mediterranean Crispy Vegetable Pancakes with Tangy Asian Dip
These crispy vegetable pancakes combine Mediterranean veggies like zucchini, carrot, and fresh herbs with chickpea flour for a gluten-free, protein-packed bite. The outside is golden and crunchy while the inside stays tender and fresh. Paired with a vibrant soy-ginger dipping sauce, they bring a perfect fusion twist to your table!
Time
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Ingredients
For the Pancakes:
2 medium zucchinis, grated
1 large carrot, grated
1 small red bell pepper, finely diced
1/2 red onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 cup chickpea flour (gram flour)
1/2 teaspoon baking powder
1 teaspoon ground cumin
Salt and pepper, to taste
3-4 tablespoons water (adjust for batter consistency)
Olive oil for frying
For the Asian Dipping Sauce:
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 teaspoon chili flakes or a few drops of hot sauce (optional)
1 tablespoon chopped green onion (optional)
1 teaspoon toasted sesame seeds (optional)
Instructions
1. Prep Vegetables:
Grate zucchini and carrot. Place zucchini in a clean kitchen towel and squeeze out excess moisture. Transfer zucchini and carrot to a large bowl.
2. Make Batter:
Add red bell pepper, red onion, garlic, parsley, mint, chickpea flour, baking powder, cumin, salt, and pepper to the bowl. Stir to combine. Add water tablespoon by tablespoon until the batter holds together but isn’t too runny.
3. Cook Pancakes:
Heat a non-stick skillet over medium heat and add a little olive oil. Scoop about 1/4 cup batter per pancake into the pan, flattening gently with the back of a spoon. Cook 3-4 minutes per side until golden and crispy. Repeat until all batter is used, adding more oil as needed.
4. Make Dipping Sauce:
Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes in a small bowl. Stir in green onion and sesame seeds if using.
5. Serve:
Serve pancakes warm with dipping sauce on the side.
Notes
Chickpea flour makes these gluten-free and adds a lovely nutty flavor.
You can swap or add other Mediterranean veggies like grated zucchini blossoms, spinach, or finely chopped artichokes.
For extra crispiness, cook pancakes low and slow and drain on paper towels.
Nutritional Information
Calories ~220 kcal
Protein 8 g
Carbohydrates 28 g
Fiber 6 g
Fat 7 g
Saturated Fat 1 g