Spinach And Chickpea Pancakes

• 1 tablespoon olive oil
• 1 onion, chopped
• 9 ounces fresh spinach
• 1 (14 ounce) can chickpeas, drained
• 2 zucchini, grated
• 2 tablespoons chopped cilantro
• 2 eggs, beaten
• salt
• pepper
• fresh cilantro
• Pancake batter
• 1 1/4 cups flour
• 1 egg
• 1 1/2 cups milk
• 1 tablespoon olive oil
• butter, for greasing
• Sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk

1. First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
2. Stir in the oil.
3. Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
4. set aside while preparing the filling.
5. heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
6. wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
7. chop the spinach roughly.
8. skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
9. mash the skinned chickpeas roughly with a fork.
10. add the fried onion, grated zucchini, spinach and chopped cilantro.
11. stir in beaten eggs, season and mix well.
12. place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
13. fold one half of the pancake over the filling and roll it up.
14. place in a large buttered ovenproof dish and preheat oven to 350.
15. melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
16. heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
17. bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.

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Taken from www.food.com/recipe/spinach-and-chickpea-pancakes-232901 (may not work)