Description
These Vegetable Chickpea Fritters are a delicious and nutritious dish perfect for a quick and satisfying meal. Made with shredded zucchini, carrots, and mashed chickpeas, these fritters are combined with fresh herbs, Parmesan, and a touch of garlic, then pan-fried to golden perfection. Served with a refreshing lemon herb Greek yogurt sauce, they offer a delightful balance of flavors and textures, ideal for a vegetarian lunch or dinner.
Ingredients
Fritters
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 teaspoon kosher salt
- 15 oz can chickpeas, drained and patted dry
- 1 cup shredded carrots (about 2 carrots)
- 2 green onions, sliced
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil or avocado oil, for cooking
Lemon Herb Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- Kosher salt, to taste
Instructions
- Prepare the zucchini: Place the shredded zucchini in a colander set over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss well. Let it sit for 10 minutes to draw out moisture. Press down with a spatula or spoon to release liquid, then transfer the zucchini to a clean dish towel, paper towels, or cheesecloth and squeeze out as much liquid as possible. This step is crucial to avoid soggy fritters.
- Mash the chickpeas: Put the drained chickpeas in a large bowl and mash them using a fork or potato masher until they are broken down but still slightly chunky.
- Combine ingredients: Add the squeezed zucchini, shredded carrots, sliced green onions, flour, panko, Parmesan, egg, chopped basil, chopped parsley, garlic powder, and a pinch of salt and black pepper to the mashed chickpeas in the bowl. Stir everything thoroughly until well combined.
- Form fritters: Divide the mixture into 8 equal portions. Shape each portion into a patty about 3 inches wide.
- Cook the fritters: Heat the olive or avocado oil in a large cast iron or nonstick skillet over medium-high heat. When the oil is hot and shimmering, carefully add 3 to 4 fritters at a time to the pan without crowding. Cook each side for 3 to 5 minutes until golden brown and crispy. Remove and keep warm while you cook the remaining fritters.
- Make the yogurt sauce: In a small bowl, combine plain Greek yogurt, fresh lemon juice, lemon zest, chopped basil, chopped parsley, minced garlic, and kosher salt. Stir well until all ingredients are incorporated.
- Serve: Serve the warm vegetable chickpea fritters with the lemon herb yogurt sauce on the side or drizzled over the top for a tasty and fresh finish.
Notes
- Be sure to thoroughly squeeze out excess moisture from the zucchini to prevent soggy fritters.
- If desired, swap out the all-purpose flour for a gluten-free alternative to make the recipe gluten-free.
- These fritters can be made ahead of time and reheated in a skillet or oven for a few minutes to crisp up before serving.
- Use fresh herbs for the best flavor but dried herbs can be substituted in a pinch.
- Cooking in batches prevents overcrowding and ensures a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
