Zucchini Chickpea Fritters

These zucchini chickpea fritters are the perfect combination of healthy, savory, and satisfying. With the addition of Indian spices such as cumin, turmeric, and garam masala, they offer a unique flavor profile that makes them stand out. Flour-free and vegan, they are an excellent addition to salads, roasted veggies, or even wrapped in collard greens for a healthy meal on the go.

Why You’ll Love This Recipe

These fritters are the ideal snack or meal for those looking for a healthy and flavorful option. The zucchini provides moisture, while the chickpeas offer protein and texture, making them a filling and nutritious choice. The Indian spices bring a burst of flavor, making each bite delightful. Plus, they are gluten-free and vegan, which makes them accessible to a wide variety of diets. Resting the batter allows the fritters to hold together perfectly, so you don’t have to worry about them falling apart when cooking. Serve them with a side of your favorite vegetables or in a wrap for a balanced and delicious meal.

Ingredients

• 12 oz cooked chickpeas (about 1.5 cups)

• 10 oz zucchini, grated (about 2 cups, before squeezing)

• 2 tbsp rolled oats

• Salt, to taste

• 1/4 tsp turmeric

• 1/4 tsp ground cumin

• 1/4 tsp ground coriander

• 1/4 tsp garam masala

• A spray of oil (for cooking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the zucchini: Sprinkle some salt over the grated zucchini and set it aside in a colander for about 10 minutes to allow it to release excess moisture.

2. Mash the chickpeas: In a bowl, mash the chickpeas using a potato masher until the texture is medium-coarse. The chickpeas should stick together but still have some chunky pieces.

3. Drain the zucchini: Squeeze the zucchini thoroughly to release all the water. The zucchini should now weigh closer to 8 oz.

4. Mix the ingredients: In the same bowl as the chickpeas, combine the zucchini, oats, salt, and spices (turmeric, cumin, coriander, garam masala). Mix everything thoroughly. Taste the mixture and adjust seasoning if necessary.

5. Rest the batter: Let the batter rest in the fridge for at least 3 hours (overnight works too).

6. Form the fritters: When you’re ready to cook, divide the batter into 8 portions. Using your hands, roll each portion into a ball, then flatten slightly to form a patty.

7. Cook the fritters: Heat a cast-iron skillet and lightly spray with oil. Add the fritters and let them cook undisturbed for a few minutes until they form a nice sear. Once seared on one side, flip and cook the other side until done.

Note: For best results, do not disturb the fritters while they cook, as they need to sit undisturbed to hold together.

Servings and Timing

• Servings: 2

• Preparation time: 10 minutes (plus resting time in the fridge)

• Cooking time: 15 minutes

• Total time: 25 minutes (excluding resting time)

Variations

• Add Fresh Herbs: For extra flavor, try adding fresh cilantro or mint to the fritter mixture.

• Spicy Zucchini Fritters: If you like a little heat, add a pinch of cayenne pepper or red chili flakes to the mix.

• Add Lemon Zest: A little lemon zest added to the fritter mix will give a bright, fresh flavor to balance out the spices.

• Baked Version: If you prefer a lower-fat version, bake the fritters at 350°F (175°C) for about 25 minutes, flipping halfway through.

Storage/Reheating

• Storage: Store leftover fritters in an airtight container in the fridge for up to 3 days.

• Reheating: To maintain their crispiness, reheat the fritters in a skillet over medium heat for 2-3 minutes on each side. Alternatively, you can reheat them in a 350°F (175°C) oven for about 5-7 minutes.

FAQs

1. Can I use canned chickpeas for this recipe?

Yes, canned chickpeas are a great time-saver. Just be sure to drain and rinse them well before mashing.

2. Can I freeze the fritters?

Yes, you can freeze the uncooked fritters. Arrange them in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag and store them for up to 3 months. To cook, just fry them straight from frozen.

3. Can I make these without oats?

Yes, you can omit the oats if you prefer, but they help bind the mixture. If you skip them, consider adding a small amount of breadcrumbs or flour for structure.

4. What can I serve these fritters with?

These fritters are great with a side of roasted veggies, a salad, or in a collard green wrap with your favorite sauce or hummus.

5. Can I use a different type of oil for cooking?

Yes, any cooking oil with a high smoke point, such as vegetable oil or avocado oil, can be used instead of the spray oil.

6. What type of skillet is best for this recipe?

A cast iron skillet is ideal for achieving a good sear and crisping on the fritters, but any heavy-bottomed skillet will work.

7. Can I make the batter ahead of time?

Yes, the batter can be prepared in advance and stored in the fridge overnight for convenience.

8. Can I use fresh chickpeas instead of cooked?

You can cook dried chickpeas, but you’ll need to soak them overnight and cook them until tender before using them in the recipe.

9. Can I bake these fritters instead of frying them?

Yes, you can bake these fritters at 350°F (175°C) for about 25 minutes, flipping them halfway through for even cooking.

10. Are these fritters gluten-free?

Yes, these fritters are naturally gluten-free as they don’t contain any flour.

Conclusion

Zucchini chickpea fritters are a delicious and healthy snack that packs in both flavor and nutrition. The Indian spices bring a rich depth of flavor to the fritters, while the combination of zucchini and chickpeas makes them light yet filling. They are perfect for a meal prep, light lunch, or a fun appetizer. With easy-to-follow instructions and simple ingredients, this recipe is a must-try for anyone seeking a savory, gluten-free, and vegan dish. Enjoy these fritters on their own or paired with your favorite sides for a complete meal!