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Zucchini Carrot and Chickpea Fritters

Servings 8 fritters

Ingredients

  • 1 15 oz can chickpeas, rinsed and drained
  • 1 large zucchini, grated
  • 2 carrots, grated
  • 3 eggs
  • ½ cup whole wheat panko
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup avocado or olive oil
Garnish
  • Sour Cream or plain Greek yogurt
  • green onion, sliced

Instructions

  • In a large bowl, mash chickpeas with a potato masher or pulse in a small food processor. Set aside.
  • Grate zucchini and carrots. Place in a clean dish towel or cloth.
    Squeeze out as much moisture as possible.
  • Add the grated vegetables to the large bowl with the mashed chickpeas.
  • Add the panko, eggs, onion powder, salt, and pepper to the bowl with the mashed chickpeas and vegetables.
  • Stir until thoroughly combined and refrigerate for 30 minutes.
  • Heat avocado or olive oil in a large skillet over medium-high heat.
  • Scoop 2-3 tablespoons of mixture into your hand press to compress it into a patty.
  • Cook for 3-4 minutes, until the underside is golden brown, then flip and repeat.
  • Serve immediately with a dollop of plain Greek yogurt or sour cream and sliced green onion.
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