Chickpea Jeon

Chickpea Jeon is a delightful vegan Korean pancake made with chickpea flour, packed with veggies, and perfect for a nutritious breakfast. Crispy on the outside and soft on the inside, this dish is both satisfying and full of flavor.

Ingredients

• chickpea flour - 100 grams
• water - 200 ml
• zucchini - 50 grams, grated
• carrot - 50 grams, grated
• scallions - 2 stalks, finely chopped
• fresh cilantro - 2 tablespoons, chopped
• garlic - 1 clove, minced
• soy sauce - 1 tablespoon
• sesame oil - 1 teaspoon
• black pepper - 1/2 teaspoon
• salt - 1/2 teaspoon
• vegetable oil - for frying

Steps

1. In a mixing bowl, combine chickpea flour, water, soy sauce, garlic, black pepper, and salt. Whisk until smooth.
2. Add the grated zucchini, grated carrot, chopped scallions, and cilantro to the batter. Mix well to combine all ingredients.
3. Heat a non-stick skillet over medium heat and add a little vegetable oil to coat the bottom.
4. Pour a ladleful of the batter into the skillet and spread it out into a circle about 1 cm thick.
5. Cook for about 3-4 minutes on one side or until golden brown, then flip and cook for another 3-4 minutes on the other side.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Serve hot with a side of dipping sauce made from soy sauce and sesame oil.

Nutrition

• Calories: 230
• Protein: 10 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from chickpeas, aiding muscle repair and growth.
• Packed with fiber from vegetables, promoting digestive health.

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