Turmeric Chickpea & Zucchini Protein Pancake Bites with Herbed Yogurt Dip

These savory pancake bites fuse Mediterranean spice flair with high-protein convenience. Chickpea flour and ricotta create a tender, nutrient-dense base while turmeric adds gut-friendly vibrancy. Meal-prep friendly and freezer-ready for instant protein boosts!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 cups chickpea flour
• 1 medium zucchini, microplaned (about 1 cup packed)
• 1/2 cup whole milk ricotta
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• Zest of 1 lemon
• 1 tsp baking powder
• 1/4 cup chopped fresh dill
• Pinch sea salt
• Olive oil for frying
• ---For dip---
• 3/4 cup Greek yogurt
• 2 tbsp chopped mint
• 1 tsp lemon juice

Instructions

1. Wrap microplaned zucchini in cheesecloth; squeeze out excess liquid.
2. Whisk chickpea flour, baking powder, turmeric, paprika, and salt in bowl.
3. In separate bowl, mix ricotta, egg, garlic, lemon zest, and dill until smooth.
4. Fold zucchini into wet mixture, then combine with dry ingredients.
5. Heat skillet over medium; add 1 tbsp olive oil.
6. Drop 2-tbsp portions of batter; flatten slightly with spatula.
7. Cook 3-4 minutes per side until golden and puffed.
8. Combine yogurt, mint, and lemon juice for dip in small bowl.
9. Serve warm bites with herbed yogurt dip.
10. Optional: Garnish with extra dill and smoked paprika.

Chef's Note

Use a microplane for zucchini to prevent soggy batter—it releases less water than grating! Test oil heat with a breadcrumb; it should sizzle immediately.

Make-Ahead Tips

Batter keeps 2 days refrigerated. Cooked bites freeze well in airtight containers; reheat in air fryer at 375°F for 5 minutes.

Substitutions

Ricotta → cottage cheese (blend smooth). Dill → parsley. Smoked paprika → cumin for earthier flavor.