Yes, I am Vegan

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Zucchini Chickpea Fritters

by 67 Comments

Most popular recipe on the blog. Reason is, this is probably the fastest, yummiest fritters you can make. Sanju comes home from work and he loves to have fritters in the evening.Starting from falalfels , hashbrowns, patties- he loves them all. This is his favorite. It’s very very simple and unbelievably fluffy & soft without baking powder 🙂 Tastes best when pan fried in coconut oil 🙂 DSC_0003

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 You need:

  • Zucchini -1 large/2 medium- grated
  • Chickpeas-1 can rinsed well with water,Pat them dry. Add them to a pan and saute for 5 mins and mash with potato masher.
  • Chickpea flour-2 Tbsp
  • Brown rice flour-2 Tbsp (more if it feels watery)
  • Nutritional yeast-1 heaped Tbsp
  • Salt-to taste
  • Chili powder/Paprika-to taste
  • Garlic-1 clove-grated
  • Onion-1/4 red onion-very finely chopped
  • Coconut oil-for pan frying

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Method:

  • 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
  • Add mashed chickpeas, chickpea flour, brown rice flour, nutritional yeast, paprika, garlic, onion and mix them all.
  • Form patties and pan roast in coconut oil- Yummy fritters ready to eat 🙂

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  • Serve with lemon juice squeezed on top <3. Or you could add some lemon juice to the batter and make fritters (my mum usually reckons-cooking something with lemon juice is not healthy- No proof to back it up)

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 Serve it up with some hummus. Goes very well with my 6ingredient Cannellini bean coconut hummus

DSC_0071 Do you love fritters? Try these brilliant curried hashbrowns
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4.8 from 4 reviews
Zucchini Chickpea Fritters
 
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Famous Zucchini Chickpea Fritters from Yes,I am Vegan blog
Author:
Recipe type: Vegan, Gluten-free, Dairy-free,Soy-free, Nut-free, Vegetarian
Cuisine: English
Serves: 12 fritters
Ingredients
  • Zucchini -1 large/2 medium- grated
  • Chickpeas-1 can rinsed well with water,Pat them dry. Add them to a pan and saute for 5 mins and mash with potato masher.
  • Chickpea flour-2 Tbsp
  • Brown rice flour-2 Tbsp (more if it feels watery)
  • Nutritional yeast-1 heaped Tbsp
  • Salt-to taste
  • Chili powder/Paprika-to taste
  • Garlic-1 clove-grated
  • Onion-1/4 red onion-very finely chopped
  • Coconut oil-for pan frying
Instructions
  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 🙂
Notes
Make sure zucchini is completely devoid of water. Pat with paper towels if needed.
If you don't cook all the way through, you might find this doughy/floury

Comments

  2. I’m excited about these fritters, Charanya. I’m growing zucchini in my garden. Actually I grow the Lebanese kind called Coosa, but they’re similar. I can’t wait to turn them into these. Thanks for brining them to the fiesta! 🙂

    Reply

  6. Great idea. I like the use of besan too. I have a similar baked version of chickpea & potato patties; the zucchini addition is lovely!

    Reply

  22. These look SOOOO incredibly good!!!! I am definitely making these soon (probably this weekend!). Thank you so much for sharing this over at Healthy Vegan Fridays =) Your recipe is going to be featured tomorrow as a favourite =) I’ve also pinned this to our Pinterest Board.

    Reply

  24. They look wonderful! I have all of the ingredients on hand except for the brown rice flours. Can you suggest an alternative? I have all purpose, almond, coconut and chick pea flour. Thank you.

    Reply

    • Thanks Nancy <3 Hmmm ,if you are not sensitive to gluten, probably all purpose instead of brown rice and same quantity as chickpea flour. Hope you like them 🙂

      Reply

  25. Another winner! Made these last night & they turned out great. I think I am getting a hang of the “salt to taste” :-)) I would still love it if you gave cup measurements for the Zucchini shred as you get all kinds of sizes here in the US. Sorry, for being such a pain but I LOVE ur recipes & I am not a cook to begin with but someone who has started cooking thanks to your simple, easy to make, quick & delicious recipes.

    Reply

    • Hi JN, Thank you for trying out all the recipes. Next time I get a hand on zucchini, I will measure it out for you 🙂 As a bonus, step-by-step images as well 🙂 xoxo

      Reply

  26. I’ve subscribed to your blog for about 3 months, Charyana & so far have loved all the recipes. Lots of zucchini and summer squash in the market right now (last month of the US summer) so can’t wait to try this one, too. Any suggestions for a substitute for yeast, for those of us with allergy issues? Thanks for sharing all the great recipes and lovely photos.

    Reply

  27. Saw your recipe on Facebook via OneGreenPlanet. Shared it on my own Facebook page. Cooked up a batch last night and they were delicious. A few thoughts on the recipe. Not clear as to the amount of chick peas to add. I used a 15 oz box. I didn’t use chili powder, instead I used cayenne pepper and paprika. I squeezed out as much water from the zucchini, then found I had to add in more liquid to the batter once I had all the ingredients mixed in. Smaller patties work better than larger patties, for the crispy outside to mushy inside ratio. Worth the effort. Hubbie really liked them too!

    Reply

  29. I have everything except the flours, I am not sensitive but am trying to avoid wheat. I have buckwheat flour… Do you think that could work? Or what would you suggest as substitutes?

    Reply

    • A Tbsp/two of cornstarch would work fine. Buckwheat gets slimy as soon as you add to any wet ingredients. Any other flour? Ground almond meal would tighten the mixture too 🙂

      Reply

      • Just to clarify. ..I should be able to use cornstarch (not cornmeal?) AND almond meal in place of the flours in this recipe? A couple Tbsps of each? I usually do keep those two ingredients on hand, so that would work for me. (I also keep oat flour on hand, but I think that might be kind of gross in this type of recipe). I am just starting to discover which flours to keep on hand for myself that I will use enough to make it worth it. (I make my own almond meal and oat flour) Thanks for your advice.

Trackbacks

  2. […] Zucchini Chickpea Fritters from Charanya@Yes! I’m Vegan 🙂 Charanya said in her post that these were the fastest, yummiest fritters you could make. Well, what do you know, she was telling the truth. I made them, with my first zucchini from the garden. Could never look at fritters and not wanting them. They were easy to make, and they were yummy! Thank you for the recipe, Charanya! […]

    Reply

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