Summer is well and truly here!
Aperitifs on the terraces are welcome and the desire to taste seasonal dishes while enjoying the sun is omnipresent.
This month, vegetables from the South are the stars of this new summer recipe.
On the menu?
Chickpea pancakes accompanied by mint cucumber cream and grilled vegetable skewers.
A tasty preparation made without gluten and lactose from my collab’ food with Sarah Zerbib.
The ingredients used to cook this delicious dish are available at Naturalia Organic Stores.
Ingredients:Chickpea pancakes – Cucumber/mint cream and Grilled vegetable skewers
– 400 gr of Prosain organic chickpeas
– 2 organic eggs
– 3 organic courgettes
– 2 organic tomatoes
– 1 cucumber
– Thin sprouts of Alfafa Germline
– 1 tbsp. at s. corn flour
– 2 pots of Sojade Plain soy yogurts
– 2 tbsp. c. Cook cumin powder
– 4 tbsp. at s. Naturalia extra virgin olive oil
– 1/ c. c. of raz-el-hanout
– 1 tbsp. c. salt
– Pepper
– A bunch of fresh mint
1/ Wash the courgettes, tomatoes and bell pepper.
Cut the zucchini into sections, the tomatoes into quarters and the pepper into strips.
Arrange the vegetables on skewers and place them on a baking sheet with parchment paper.
Drizzle with olive oil, a little salt and cumin.
Bake at 240°C until the vegetables are tender and lightly grilled.
2/ To make the chickpeas more digestible, remove the skin after rinsing them well.
Place them in a blender with the two eggs, two tablespoons of olive oil, two tablespoons of flour and the cumin, raz-el-hanout, salt, pepper and a little parsley.
Mix until you obtain a smooth paste.
On a baking sheet covered with parchment paper, make patties using a tablespoon .
Bake in an oven at 210°C for about 15 minutes.
The patty should hold together after baking.
3/ Inspired by tzatziki but in a vegan version, this sauce goes perfectly with chickpea patties.
Peel the cucumber and split it in half.
Using a small spoon, remove the seeds then grate with a mandolin.
Put the cucumber in a colander and press with your hands to drain the vegetable as much as possible.
In a salad bowl, put the cucumber, yoghurt, chopped mint and season with salt and pepper.
Mix and reserve in the refrigerator until ready to serve.
4/ On a pretty slate, place a few lettuce leaves, the chickpea patties and the vegetable skewers.
Add the cucumber/mint cream in a separate ramekin or directly on the warm pancakes to enjoy the freshness of this preparation.
