Zucchini And Chickpea Pancakes

• 3 medium zucchini (or about 4 cups shredded )
• 2 squash blossoms (optional, adds a bit of color)
• some coriander (optional ( adds flavor) or basil leaves (optional ( adds flavor)
• 1 cup chickpea flour
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1/2 teaspoon hot red chili powder
• 1/2 teaspoon curry powder
• olive oil (for cooking)

1. Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs.
2. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
3. Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around.
4. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it's cooked all the way through.
5. (You can slice into the middle a bit to see if there's any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
6. Cut into wedges, and serve hot or at room temperature.

zucchini, blossoms, coriander, chickpea flour, salt, garam masala, hot red chili powder, curry powder, olive oil

Taken from www.food.com/recipe/zucchini-and-chickpea-pancakes-378398 (may not work)