Vegetable Chickpea Fritters
Published on August 27, 2025
Quick Summary
These crispy Vegetable Chickpea Fritters are loaded with zucchini, carrots, fresh herbs, and protein-packed chickpeas. They’re golden, flavorful, and perfect for dipping in a tangy lemon herb yogurt sauce. Serve them as a healthy lunch, light dinner, or party appetizer. Your new favorite fritter recipe is here!
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I’m always looking for ways to use up summer vegetables, and these chickpea fritters have quickly become one of my favorite go-to recipes. They’re simple to make, packed with protein and fresh flavor!
These fritters are loaded with grated zucchini and carrots (garden fresh if you’ve got ‘em!), mashed chickpeas for plant-based protein, Parmesan cheese, green onion, and plenty of bright herbs.
Crisped up in a skillet until golden brown, they’ve got that perfect tender-inside, crispy-outside texture that’s completely irresistible. And don’t even think about skipping the lemon herb yogurt sauce, it’s creamy, zippy, and takes the fritters to the next level.
I’ve made these for quick lunches, savory snacks, easy weeknight dinners, and even served them as appetizers at backyard get-togethers. No matter when I serve them, they disappear fast. They are also great for meal prep because they reheat well!
So whether you’re trying to eat more veggies, go meatless a few nights a week, or just love a good fritter (who doesn’t?), I highly recommend giving these a try.
Ingredients (with Helpful Notes)
For the Chickpea Fritters:
- Zucchini: Grate and drain well, this step is key to crispy fritters.
- Carrots: Use freshly shredded carrots for the best texture and flavor.
- Chickpeas: Canned works great, just drain and pat dry before mashing.
- Green onions: Mild and fresh!
- All-purpose flour: Helps bind everything together.
- Panko breadcrumbs: Adds a light, crispy texture.
- Parmesan cheese: Freshly grated adds savory richness and protein!
- Fresh basil & parsley: Use both for a burst of herby freshness.
- Garlic powder: Adds depth and a subtle kick.
- Egg: Helps bind the fritters, essential for structure.
- Olive oil or avocado oil: For cooking the fritters.
For the Lemon Herb Yogurt Sauce:
- Greek yogurt: Use plain Greek yogurt.
- Lemon juice + zest: Brightens the sauce and pairs perfectly with herbs.
- Fresh basil & parsley: Keep it fresh and finely chopped.
- Garlic: Use a small clove and mince it finely or grate it for mellow flavor.
Tips for Making Chickpea Fritters
- Drain the zucchini well: After salting, let it sit and then really squeeze out the moisture using a towel or cheesecloth. This step is key to avoiding soggy fritters.
- Mash the chickpeas: Use a fork or potato masher. You want a mostly mashed texture with a few small chunks for texture.
- Mix thoroughly: Make sure all the ingredients are evenly distributed before forming your patties.
- Form uniform patties: This helps them cook evenly.
- Preheat your skillet: The oil should be shimmering before adding the fritters—this ensures a crispy, golden crust.
- Don’t overcrowd the pan: Cook in batches so the fritters crisp instead of steam.
- Let them rest: Give the fritters a minute or two to set before flipping so they hold together better.
- Don’t skip the sauce: The lemon herb yogurt sauce is easy to whisk up and is perfect for drizzling and dunking! If you want to mix it up, my jalapeño ranch or protein ranch dip would be good too!
Vegetable Chickpea Fritters
Ingredients
For the fritters:
- 1 cup shredded zucchini, about 1 medium zucchini
- 1/2 teaspoon kosher salt
- 15 oz can chickpeas, drained and patted dry
- 1 cup shredded carrots, about 2 carrots
- 2 green onions slices
- 1/4 cup all-purpose flour
- 1/4 cup panko
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- 1 large egg
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil or avocado oil, for cooking
For the 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
- Place grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. Use a spatula or spoon to press down on the zucchini to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out excess liquid. Don’t skip this step. You want to remove as much moisture as possible.
- Place the chickpeas in a large bowl. Use a fork or potato masher to smash the chickpeas.
- Add the zucchini, carrots, green onions, flour, panko, Parmesan, basil, parsley, garlic powder, salt, and pepper. Stir until well combined.
- Divide the mixture into 8 equal portions. Form into patties, about 3-inches wide.
- In a large cast iron skillet or nonstick skillet, heat the oil over medium high heat. When the oil is hot and shimmering, add the fritters to the pan. You can make 3 to 4 fritters at a time, just make sure they aren’t touching. Cook for 3 to 5 minutes per side, until golden brown and crispy.
- To make the yogurt sauce, in a small bowl, add the yogurt, lemon juice, lemon zest, herbs, garlic, and salt. Stir until well combined.
- Serve the fritters warm with the lemon herb yogurt sauce.
Notes
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Lay in a single layer to freeze, then transfer to a freezer bag. Freeze for up to 3 months.
- Reheat: Use a skillet, air fryer, or toaster oven to bring back that crispy texture. Avoid the microwave for best results!
Nutrition
Have you tried this recipe?
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