Description
These Vegetable Chickpea Fritters are a delicious and wholesome vegetarian appetizer or light meal. Made with shredded zucchini, carrots, chickpeas, fresh herbs, and a crispy golden crust, they're pan-fried to perfection and served with a tangy lemon herb Greek yogurt sauce. Perfect for a nutritious snack or side dish, these fritters are packed with vibrant flavors and protein.
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
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 grated 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. Then press down with a spatula or spoon to expel liquid. Transfer zucchini onto a clean dish towel, paper towels, or cheesecloth and squeeze out as much liquid as possible. This step ensures your fritters won't be soggy.
- Mash the chickpeas: In a large mixing bowl, add the drained chickpeas. Use a fork or potato masher to partially mash them, leaving some texture.
- Combine ingredients: Add the dried zucchini, shredded carrots, sliced green onions, all-purpose flour, panko breadcrumbs, grated Parmesan, egg, chopped basil and parsley, garlic powder, kosher salt, and black pepper to the mashed chickpeas. Stir thoroughly until the mixture is well combined into a thick batter.
- Form patties: Divide the mixture evenly into 8 portions. Shape each portion into a patty approximately 3 inches in diameter and about 1/2 inch thick.
- Cook the fritters: Heat 2 tablespoons of olive oil 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 to the pan without overcrowding. Cook each side for 3 to 5 minutes until golden brown and crispy. Adjust the heat as needed to avoid burning. Remove the cooked fritters and drain on paper towels. Repeat with remaining fritters.
- Make the yogurt sauce: In a small bowl, mix together the plain Greek yogurt, fresh lemon juice, lemon zest, chopped basil, chopped parsley, minced garlic, and a pinch of kosher salt. Stir well until smooth and combined.
- Serve: Serve the vegetable chickpea fritters warm, topped or dipped in the lemon herb yogurt sauce for a fresh, tangy complement.
Notes
- Be sure to squeeze out all excess moisture from the zucchini to prevent soggy fritters.
- You can substitute gluten-free flour and breadcrumbs to make this recipe gluten-free.
- The yogurt sauce can be replaced with your favorite dipping sauce like tzatziki or a spicy aioli.
- These fritters can be kept warm in a low oven while you cook the batches.
- Leftovers store well refrigerated for up to 3 days and can be reheated in a skillet for crispness.
