Preparation

In a bowl, place the flax seeds with the water and let stand (to obtain the flaxseed gel).

Add the grated courgette, in a bowl, to the salt, parsley and garlic. Wrap well until you start releasing water.

Add the linseed gel to the previous mixture and season with black pepper, incorporating all the ingredients.

Gradually add the chickpea flour. The dough should get a thick, but light consistency.

Add the baking soda over the dough and smother with the vinegar. Wrap well.

Place portions of the dough in a heated non-stick frying pan, lightly greased with coconut oil, thus forming the pataniscas.

Cook until golden on both sides.

Serve hot and have a good appetite!

Ingredients

  • 1 medium zucchini (330 gr), grated
  • 100 gr of chickpea flour
  • Chopped parsley branch
  • 1 garlic clove grated
  • 1 tablespoon ground flaxseed
  • 1 teaspoon of baking soda
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon of coconut oil
  • Salt and black pepper q.s.
  • 50 ml of water