How to cook
First prepare the pancake batter. Beat the egg, flour, milk and water together. Add the oil and a pinch of salt. Heat a lightly oiled pan and pour 1/8th of the batter in it with a ladle. Bake 2-3 min, without flipping the pancake over, then remove it from the pan. Make 7 more pancakes the same way.
Fry the onions until softened in the olive oil and leave aside. Wash the spinach and fry it as well until softened, then chop it coarsely. Put the chickpeas in a large bowl with cold water and scrub them until the skins float up to the surface. Then strain and crush them with a spoon. Add the onions, zucchini, spinach, coriander, eggs and the spices. Stir well.
Heat the oven to 356°F (180°C), then arrange the pancakes with the baked side facing up and use a spoon to put some of the filling in the center of each. Roll up the pancakes and place them in a large oiled tray.
To prepare the sauce, melt the butter in a pan, add the flour and stir for 1 min. At the end, add the milk and let the mixture come to a boil. Season the sauce and pour it over the pancakes. Bake them for 15 min. until they turn golden and serve decorated with coriander leaves.