Vegetable Chickpea Fritters

No ratings yet

Recipe from Two Peas and Their Pod

Crispy chickpea fritters made with zucchini, carrots, chickpeas, and fresh herbs, served with a bright and tangy lemon herb yogurt sauce. A flavorful, veggie-forward dish perfect for lunch, dinner, or snacking!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American

Keyword: carrot, chickpea, Greek yogurt, lemon, zucchini

Servings: fritters

Calories: 139kcal

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

How to Store & Reheat:

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