Suggestions: Try all kinds of veggies like shredded carrot, minced red pepper, thinly sliced scallions. Top with a dab of chutney or your favorite sweet jam.
|2 c||falafel mix (found in the bulk aisle)|
|2 T||serrano pepper (chopped)|
|1 t||cumin seed|
|2 c||zucchini (shredded)|
|1 T||cilantro (chopped)|
Mix falafel mix with salt and water until a smooth runny batter is made. Add pepper through asafoetida and mix well. Heat a lightly oiled griddle or flat pan on high heat for 1-2 minutes then reduce the heat to medium. Add mixture in portions that are approximately 1/3 cup. Use a spoon to widen and flatten them out. Unlike traditional pancakes, we want these to be thin and saucer-sized. Cook for 1-2 minutes or until bubbles form as with traditional pancakes. Flip and brown other side. Make sure both sides are golden brown and no rawness remains. Serve with a sprinkling of fresh chopped cilantro.
Asafoetida is a spice used (among other places) in Indian cooking. Do not be off-put by its pungent smell- asafoetida has a unique flavor profile (kind of like strong onions with a hint of truffles) that tastes great in this dish and others.