Zucchini Carrot and Chickpea Fritters

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Crispy, flavorful, and packed with goodness!

Need a quick, flavorful meal or a tasty side dish? Our easy Zucchini Carrot and Chickpea Fritters are just the thing! These versatile little patties are made from simple ingredients. Perfect for a light lunch, side dish, or even a snack, fritters are a delicious way to incorporate vegetables and protein.

These fritters combine the fresh taste of zucchini and carrots with the protein-rich goodness of chickpeas. Check out our tip below if you’re interested in making these ahead of time.

TIP: This recipe can be made ahead of time and refrigerated until ready to serve. When you’re ready to eat heat in a 350-degree oven for 10-12 minutes or until warmed through.

Zucchini Carrot and Chickpea Fritters

Servings 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.