Ingredients

Ingredients (use vegan versions):

1/2 cup Chick-pea flour (original recipe said could sub
pinch baking powder
1/4 teaspoon chili powder
pinch tumeric
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1-2 cilantro leaves, chopped (optional)
1 oz. zucchini
1 oz. eggplant
2 oz onion

Directions:

Sift flour and baking powder into small mixing bowl, add all spices and cilantro. Add 1/3 cup water and mix well, making a smooth batter. Let stand 15 minutes. WSH, DRY AND SLICE ZUCCHINNI, eggplant and onion into fine rings. Just before you are ready to cook, add to chickpea batter, coating them well. The original recipe would have you use a pam sprayed pan, or a bit of oil, but I found out that you could spoon out little "pancakes" of this stuff onto a nonstick baking sheet, and broil it a few minutes, til brown, flip and do the other side. They get nice and crispy (ok, not deep fried) but not bad. Pretty good, actually.