Description
These Vegetable Chickpea Fritters are a delicious and healthy combination of shredded zucchini, carrots, and mashed chickpeas, flavored with fresh herbs and Parmesan cheese. Pan-fried to a golden crisp, they are perfect as a snack or light meal, served with a refreshing lemon herb Greek yogurt sauce.
Ingredients
Scale
Fritters
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 teaspoon kosher salt (for zucchini)
- 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 shredded zucchini in a colander over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss well. Let sit for 10 minutes to draw out moisture. Press down with a spatula to release liquid, then transfer zucchini to a clean dish towel or cheese cloth and squeeze out excess moisture thoroughly to prevent soggy fritters.
- Mash chickpeas: In a large bowl, use a fork or potato masher to smash the drained chickpeas until mostly broken down but still slightly chunky for texture.
- Combine ingredients: Add the dried zucchini, shredded carrots, sliced green onions, flour, panko, Parmesan, egg, chopped basil and parsley, garlic powder, salt, and pepper to the mashed chickpeas. Stir thoroughly until the mixture is well combined and holds together.
- Form patties: Divide the mixture into 8 equal portions. Shape each into a roughly 3-inch wide patty for even cooking.
- Cook fritters: Heat olive or avocado oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Place 3 to 4 fritters in the pan at a time, making sure they don’t touch. Fry for 3 to 5 minutes per side until golden brown and crispy. Remove and keep warm while cooking remaining fritters.
- Make yogurt sauce: In a small bowl, combine the Greek yogurt, fresh lemon juice, lemon zest, chopped basil, parsley, minced garlic, and kosher salt. Stir well to blend flavors.
- Serve: Serve the warm vegetable chickpea fritters with the fresh lemon herb yogurt sauce on the side for dipping or drizzling.
Notes
- Be sure to squeeze out as much liquid as possible from the zucchini to ensure the fritters hold together and become crispy.
- If mixture feels too wet, add an extra tablespoon of flour or panko.
- These fritters can be made ahead and reheated in a skillet or oven to retain crispness.
- Substitute Parmesan with a vegan cheese alternative to make this recipe vegan-friendly.
- Serve as a light lunch, snack, or appetizer with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: Vegetable chickpea fritters, zucchini fritters, healthy snacks, vegetarian fritters, Greek yogurt sauce, Mediterranean recipes
