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These are probably the fastest, yummiest zucchini chickpea fritters you can make. They're very simple and unbelievably fluffy without any baking powder. Filled with protein rich chickpeas and pan fried to golden brown, these fritters are delicious served with some hummus or your favorite sauce. You'll want to make an extra batch of these fritters because they're great for dinners, as well as on-the-go snacks. Zucchini chickpea fritters are going to be a hit with everyone who tries them!

Zucchini Chickpea Fritters [Vegan, Gluten-Free]

$2.99
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Serves

6

Cooking Time

10

Ingredients

  • 1 large/2 medium zucchini, grated
  • 1 13.66-ounce can chickpeas (rinsed, sautéed for 5 mins in a pan and then mashed with potato masher.)
  • 2 tablespoons chickpea flour
  • 2 tablespoons brown rice flour (more if it feels watery)
  • 1 heaped tablespoon nutritional yeast
  • Salt, to taste
  • Chili powder/paprika, to taste
  • 1 clove garlic, grated
  • 1/4 red onion, very finely chopped
  • Coconut oil, for pan frying

Preparation

  1. Add salt to grated zucchini-toss them well. Let it stay for 10 mins-squeeze the water out and add them to a salad bowl.
  2. Add mashed chickpeas, chickpea flour, brown rice flour, nutritional yeast, paprika, garlic, onion and mix them all.
  3. Form patties and pan roast in coconut oil. Yummy fritters ready to eat.

Nutritional Information

Total Calories: 761 | Total Carbs: 93 g | Total Fat: 38 g | Total Protein: 23 g | Total Sodium: 49 g | Total Sugar: 12 g (Per Serving) Calories: 127 | Carbs: 16 g | Fat: 6 g | Protein: 4 g | Sodium: 8 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Charanya Ramakrishnan

See My Recipes

Dairy-free sweets and meat-free dinners with Indian flair.

I am Charanya, a vegan and gluten-free blogger and founder of Yes, I am Vegan. I am an IT lecturer by day and blogger by night. I have been vegan for three years now and gluten-free, the last year. One common question I get asked is, what do you eat? That's why I started blogging, to show the world, vegan and gluten-free food isn't hard to cook. You just need to look for it.

Comments

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  1. I am sure your recopie is good.
    But what troubles me with it, is that the ingrédients starts with ONE CAN.
    All thèse cans that will probably never be recycle.
    It is such easy and cheeper to by chickpeas and cook them…

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