Chickpea Zucchini Fritters (Printable)
Golden crispy patties combining chickpeas and zucchini, ready in 35 minutes. Perfect vegetarian appetizer or snack.
# What You’ll Need:
→ Vegetables
01 - 2 medium zucchinis, grated
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
→ Legumes
04 - 1 can (15 oz) chickpeas, drained and rinsed
→ Binders & Fillers
05 - 2 large eggs
06 - 1/2 cup all-purpose flour
07 - 1/4 cup breadcrumbs
→ Herbs & Spices
08 - 1/4 cup fresh parsley, chopped
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Cooking
13 - 3 tbsp olive oil
# How-to Steps:
01 - Place grated zucchini in a clean kitchen towel and squeeze out excess liquid thoroughly. Set aside.
02 - In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth, leaving small chunks for texture.
03 - Add zucchini, onion, garlic, eggs, flour, breadcrumbs, parsley, cumin, coriander, salt, and pepper. Mix until a thick batter forms.
04 - Heat olive oil in a large nonstick skillet over medium heat.
05 - Scoop 2 tablespoons batter per fritter into skillet. Flatten gently with spatula. Fry 3-4 minutes per side until golden brown and cooked through.
06 - Drain fritters on paper towels. Serve warm with lemon wedge or desired dip.
# Expert Advice:
01 -
- These fritters manage to be satisfyingly crispy while still feeling light enough for summer eating
- The recipe comes together with basic pantry staples, no special shopping trip needed
02 -
- Do not rush the zucchini squeezing step, because excess water is the main reason these fritters fall apart
- Let the oil come to proper medium heat before adding your first batch, or they will absorb too much oil and turn greasy
03 -
- Use a box grater rather than a food processor for the zucchini to avoid turning it into mush
- Test one small fritter first to check your seasoning before cooking the whole batch