Chickpea and courgette pancakes with coriander dip | Kikkoman UK Recipe
Chickpea and courgette pancakes with coriander dip ✭ easy to make & delicious ✭ packed with umami power ✭ get inspired
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Cooking tools:
- Garlic press
- Blender
- Kitchen scale
- Grater
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Spoon
- Measuring spoon
- Stove
- Whisk
- Spatula
- Plate
Ingredients
- 1 courgette, approximately 150 g
- 1 pinch of salt
- 200 g cooked chickpeas (or tinned)
- 1/2 tsp garam masala
- 1/4 tsp chilli
- 1/2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
- 1 shallot
- 1 clove of garlic
- 2 tbsp oil
- 30 g chickpea flour
- 2 tbsp water
- 1 tbsp vegan yoghurt
- 1 tbsp potato starch
- Cooking oil
- 100 g vegan yoghurt
- 50 g vegan mayonnaise
- 3 tbsp lime juice
- 1 tbsp chopped coriander
- 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
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