Zucchini Pancakes with Chickpeas – Low Carb –

Coarsely grate the zucchini on a kitchen grater, season with salt and place in a sieve. Put the chickpeas in a colander and rinse with cold water, then drain.

Separate the eggs. Then beat the egg whites with a pinch of salt until very stiff, put in the cool. Add the milk to the egg yolks and stir, then whisk with 3 tablespoons of olive oil. Then stir in the flour. - I prepared the salad at this point so the dough could pull a little. -

Squeeze the courgette grated out well with your hands. Then stir into the batter and add the chickpeas. Carefully fold in the egg whites so that the dough is nice and loose. Season with nutmeg, ras el hanout and salt.

Heat the remaining olive oil in a non-stick pan. Then add 2 tablespoons of the batter to the pan for a buffer and fry for about 3 minutes on each side, over medium heat (level 5/6 of 9). Makes 8 pieces.

I served a mixed salad with tomatoes, olives and feta with it, and the lukewarm pancakes go very well as an alternative to bread. And it tastes a lot better!