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Carrot Zucchini Chickpea Fritters Vegan Recipe

Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 166 kcal
Course: Breakfast
Cuisine: Fusion

Ingredients

  • 1 small zucchini shredded
  • 1/2 heaping cup chopped carrots
  • 3 cloves of garlic
  • 1/2 inch ginger
  • 1 green chili or use cayenne to taste
  • 15 oz can chickpeas drained or 1.5 cups cooked
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp black pepper corns 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 or other flour (chickpea flour, rice flour, wheat/white flours will work)
  • 1 to 2 tbsp breadcrumbs or more flour
  • Oil as needed

Instructions

    Cup of Yum
  1. 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.
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
  7. To bake, Bake at 400 degrees F (205c) for 20 to 25 minutes. Broil to crisp for a minute.
  8. Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.

Notes

  • For variation: Use garam masala, berbere, cajun, shawarma or other spice blend instead of the spices, or use just toasted cumin seeds. Add chopped onion and cilantro.
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Nutrition Information

Calories 166kcal (8%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 4g (6%) Sodium 105mg (4%) Potassium 363mg (10%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 1390IU (28%) Vitamin C 9.9mg (11%) Calcium 67mg (7%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 166

% 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.