Spinach And Chickpea Pancakes - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
9 ounces fresh spinach
1 (14 ounce) can chickpeas, drained
2 zucchini, grated
2 tablespoons chopped cilantro
2 eggs, beaten
salt
pepper
fresh cilantro
Pancake batter
1 1/4 cups flour
1 egg
1 1/2 cups milk
1 tablespoon olive oil
butter, for greasing
Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk

Preparation

First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
Stir in the oil.
Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
set aside while preparing the filling.
heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
chop the spinach roughly.
skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
mash the skinned chickpeas roughly with a fork.
add the fried onion, grated zucchini, spinach and chopped cilantro.
stir in beaten eggs, season and mix well.
place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
fold one half of the pancake over the filling and roll it up.
place in a large buttered ovenproof dish and preheat oven to 350.
melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.