Zucchini Chickpea Fritters
These zucchini chickpea fritters are flour-free, vegan, and flavored with indian spices such as cumin and garam masala. A perfect addition to roasted veggies, a salad, or even in a collard wrap!
Equipment
- Bowl
- Potato masher
- Cast iron skillet.
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, ground cumin, ground coriander, garam masala
- spray of oil
Instructions
- First, sprinkle some salt over the zucchini (in a colander) and set aside for about 10 minutes as it releases juices.
- In a bowl, mash the chickpeas with a potato masher to a medium coarseness (the beans should look like they hold together, but a few chuky pieces are fine).
- Next, squeeze the zucchini well releasing all of the water (this should now weigh closer to 8 oz).
- Combine the zucchini with the chickpea mixture, and add in the salt and spices and oats. Mix well. Taste for seasoning. Let this batter rest in the fridge at least 3 hours (ovenright is also fine).
- When you are ready to cook them,divide the batter into 8 portions. Using your hands, roll them into balls, and then flatten a bit.
- Heat a cast iron skillet with a little spray of oil. Add in the fritters and let them sit on one side until seared. You can also press them down a bit to help that along. Let the sit this way for a few minutes to get a good sear. Flip, and cook until done.
Notes
This recipe makes about 8 patties, which is about 2 servings.
Note: these fritters hold together nicely, if you don’t skip on the resting stage. In order not to crumble, the fritters really need to sit in the pan undisturbed until they form a sear. A cast iron pan is best for this. If you do not have cast iron, I suggest baking them at 350 degrees for about 25 minutes.