Description
These Easy Chickpea Fritters with Shredded Veggies are a delicious and healthy vegetarian snack or appetizer. Packed with shredded zucchini, carrots, and green onions, combined with mashed chickpeas and lightly seasoned, these crispy pan-fried fritters are quick to prepare and perfect for serving warm with your favorite dipping sauce.
Ingredients
Veggies
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup shredded carrots (about 2 carrots)
- ½ cup chopped green onions (about 2 green onions)
- ½ tsp salt (for zucchini)
Chickpea Fritters
- 1 15-oz can chickpeas, drained and patted dry
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- 1 large egg
- Oil for cooking
Instructions
- Salt Zucchini: Place the shredded zucchini in a mesh sieve set over a bowl. Sprinkle with ½ tsp salt, stir to combine, and let it sit for at least 15 minutes. After resting, press down with a spoon to release excess moisture and then pat dry with a paper towel.
- Mash Chickpeas: In a medium bowl, mash the drained and dried chickpeas using a potato masher or fork until mostly smooth but with some texture remaining.
- Mix Ingredients: Add the shredded zucchini, shredded carrots, chopped green onions, flour, garlic powder, onion powder, cumin, and egg to the mashed chickpeas. Stir everything together until fully combined into a batter.
- Cook Fritters: Heat a nonstick frying pan over medium heat and lightly coat the bottom with oil. Using a ¼-cup scoop or spoon, portion out the batter, packing it tightly, then place each into the pan and flatten to form thick pancakes. Cook for 3 to 5 minutes per side until golden brown and crispy.
- Serve: Serve the fritters warm with your favorite sauce. A pesto yogurt sauce is ideal: simply mix 1 part pesto with 2 parts Greek yogurt for a creamy dip.
Notes
- To make the pictured pesto yogurt sauce, combine 1 part pesto with 2 parts Greek yogurt until smooth.
- Store leftover fritters in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer to restore crispiness.
- You can freeze cooked fritters by freezing them flat on a baking sheet before transferring to a freezer bag. Reheat directly from frozen.
- The zucchini skin adds fiber, color, and texture, so there’s no need to peel it—just wash and shred.
- If preferred, you can bake the fritters at 400°F on a parchment-lined baking sheet for 20-25 minutes, flipping halfway and brushing with oil for browning; however, they won’t be as crispy as pan-fried.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
