Garbanzo Bean Zucchini Corn Cakes

A few weeks ago Matt whipped up an amazing vegetarian dinner for us – Garbanzo Bean cakes. A dense but light griddle cake that made a very satisfying meal. Enjoy!

1 cup garbanzo bean flour

1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
fresh ground pepper
1 cup fresh buttermilk
2 eggs
1 zucchini, grated
1/2 cup corn
1/2 cup garbanzo beans coarsely chopped
1 tsp olive oil
Combine dry ingredients in 1 bowl. Combine wet in another. Fold wet mixture into dry until just combined. Cook large individual cakes or small cakes (would be a great finger appetizer) on a hot buttered griddle or skillet. Serve plain, or with sour cream.
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2 thoughts on “Garbanzo Bean Zucchini Corn Cakes

    • Housewarming was great! The other thing on the plate is balsamic Brussels sprouts, another favorite dish!

      Sent from my iPhone

      On Sep 29, 2013, at 6:55 PM, “Moose & Turtle on Vashon”

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