Mediterranean Crispy Vegetable Pancakes Recipe

with Herby Yogurt Dipping Sauce

For the Pancakes:

• 1 cup shredded zucchini
• 1 cup shredded carrot
• ½ cup shredded cabbage
• ¼ cup red onion or green onions, finely chopped (optional)
• 2 tablespoons chopped parsley or mint
• ½ cup chickpea flour or whole wheat flour (can use regular too)
• 1 large egg, beaten
• Salt & black pepper to taste
• ½ teaspoon cumin or oregano (optional for aroma)
• Olive oil, for frying

For the Mediterranean Dipping Sauce:

• ½ cup Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• 1 teaspoon fresh or dried mint OR dill
• Salt to taste
• Optional: pinch of sumac or za’atar on top

‍ Instructions:

1. Prepare the Vegetable Mixture:

In a large bowl, mix shredded zucchini, carrot, cabbage, red onion, and herbs.

Place the mixture in a clean towel or paper towel and squeeze out excess water.

2. Mix the Batter:

Add flour, egg, salt, pepper, and cumin/oregano to the veggies.

Mix well until it becomes a thick batter.

3. Cook the Pancakes:

Heat a non-stick pan with a drizzle of olive oil on medium heat.

Drop spoonfuls of batter into the pan and flatten gently into pancakes.

Cook for 3–4 minutes per side, until golden and crispy.

4. Make the Yogurt Dipping Sauce:

In a bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, mint/dill, and salt.

Garnish with sumac or za’atar if desired.

5. Serve:

Serve pancakes warm with the herby yogurt sauce on the side.

Optionally garnish pancakes with more fresh herbs or crumbled feta cheese.