Carrot Zucchini Chickpea Fritters Vegan Recipe
User Reviews
4.8
Carrot Zucchini Chickpea Fritters Vegan Recipe
Description
This vegan fritter recipe begins by shredding zucchini and combining it with chopped carrots, garlic, ginger, and green chili for freshness and gentle heat. Chickpeas, coarsely processed to retain texture, provide a hearty base. A Turkish-inspired spice blend using toasted or raw cumin, coriander, and black pepper is added alongside cinnamon and cardamom to impart warm aromatic notes.
Flax seed meal and oat flour (or other flours) are mixed in to bind the ingredients, with optional breadcrumbs adjusting the texture. The mixture is formed into patties or fritters and cooked in oil until the exterior is crisp and golden brown, while maintaining a tender center packed with vegetable and chickpea flavors. The combination delivers a balance of savory, spiced, and slightly sweet elements from the warming spices.
These fritters can be served as appetizers, snacks, or alongside main dishes. They can be customized by using alternate spice blends like garam masala or shawarma, and additions such as chopped onion and cilantro provide further flavor depth.
Ingredients
- 1 zucchini shredded, small
- 1/2 carrot heaping cup, chopped
- 3 cloves garlic
- 1/2 inch ginger
- 1 green chili or use cayenne to taste
- 15 oz chickpeas drained or 1.5 cups cooked, canned
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp black peppercorns or ground pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 to 3/4 tsp salt depends on if the chickpeas were salted
- 1 Tbsp flax seed meal or chia seed meal
- 1/4 cup oat flour chickpea flour, rice flour, wheat/white flours will work, or other flour
- 1 to 2 tbsp breadcrumb or more flour
- oil as needed
Instructions
- Grate/shred the zucchini and add to a bowl using a grater or processor. Lightly press the zucchini in a paper towel if there is too much moisture.
- Add carrots, ginger, garlic, chili to a food processor and Process/chop until shredded and add to bowl. Or use grated carrots and minced ginger garlic chili
- Add the chickpeas to the processor and Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps). Or you can mash the chickpeas with a masher
- Make the Turkish spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat 1/2 tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant and use or add them unroasted.
- Add the spices to the veggie chickpea bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
- Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
- To bake, Bake at 400 degrees F (205c) for 20 to 25 minutes. Broil to crisp for a minute.
- Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.
Notes
- Spice blends such as garam masala, berbere, cajun, or shawarma can be used instead of the specified spices for variation.
- Adding chopped onion and fresh cilantro can enhance the flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Sodium | 105mg | 4% |
| Potassium | 363mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1390IU | 28% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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