Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spread olive oil on it. Rinse chickpeas and grind in the food processor until they become a powdery consistency. Set them aside to add later. Wash broccoli and add to large bowl after grinding in a food processor. Peel and chop potatoes. Chop the onion and add the onion and potatoes to the food processor. Grate in the food processor and press with paper towels to remove the moisture. Add minced garlic, egg, baking powder, chickpeas and salt and pepper to the mixture and mix until all ingredients are blended. Drop the mixture on the olive oil coated pan in the size of one inch balls. Using a spatula or you hand, flatten them into the pan. Bake for 15 minutes then turn over the pancakes and bake for another 10 minutes until they are crunchy and brown.
Depending on the size of your broccoli potato pancakes, this recipe will make 10- 15.
Recipe Yields: 7 -10 Servings
Store in an airtight container in the refrigerator for up to 3 days.
This dish is a wonderful source of vitamin C, vitamin K, potassium, iron and offers other nutrients that are necessary for your child’s growth and development.