Zucchini and Garbanzo Bean Pancakes (Gluten Free)

In our constant quest to eat from the garden, we developed these tasty little savory pancakes. They make good use of abundant zucchini, and they are quite tasty. I made them once on a whim a few days ago, and they were so good that I thought I'd make them again and actually write down the recipe this time.

Garbanzo bean flour is a seemingly unusual ingredient, but it's available at Whole Foods. You can use garbanzo bean flour for all sorts of things like falafel, socca, and panelle just to name a few. This simple recipe is a great use of the stuff as well, and it's definitely something we always keep on hand.

Zucchini and Garbanzo Bean Pancakes (Gluten Free)

2 cups shredded zucchini (about 2 medium zucchini)
1 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 cup finely diced shallot (about 1 medium shallot)
1/2 cup garbonzo bean flour
2 large eggs (beaten)
1 tablespoon canola oil (like Whole Foods 365 brand)
tomato sauce, Parmesan cheese, and parsley (to garnish) 

In a medium bowl mix the zucchini, Italian seasoning, salt, shallot, garbanzo bean flour, and eggs together until well incorporated. In a medium non-stick skillet over medium heat, bring one tablespoon of canola oil up to temperature. Spoon about 1/4 cup of the mixture into the pan. Cook for 2 to 3 minutes per side or until golden brown. (It's best to cook these in batches of 3 and add more oil if the pan goes dry.) Drain the pancakes on paper towels. Serve topped with tomato sauce, parmesan, and parsley. (Makes about 12 small pancakes.)