Zucchini Chickpea Fritters

My husband and I love these fritters. They are fantastic served with a protein or salad! I love to top them with a bit of mustard yogurt sauce.

  • 1 zucchini, grated
  • 1/4 onion, grated or finely chopped
  • 1/2 cup chickpea flour
  • 1/8 tsp salt
  • pinch of black or cayenne pepper
  • 1 egg
  • 3/4 tsp mustard
  • 1 tsp soy sauce/apple cider vinegar or coconut aminos
  • 1 garlic clove, minced
  • 1/2 cup chickpea flour
  • 2 TB parsley leaves, chopped
  • 3-4 TB extra virgin olive oil, coconut oil or ghee
  1. Grate zucchini and combine with the onion in a medium bowl. Toss the zucchini and onion with 1/2 cup chickpea flour, salt and pepper.
  2. Whisk the egg, mustard, soy or vinegar and garlic together in a small bowl.
  3. Add the egg mixture to the zucchini mixture and stir to combine. Fold in the remaining 1/2 cup of chickpea flour. Fold in parsley leaves.
  4. Heat oil or ghee over medium heat until fat shimmers. Add the fritters to the pan using a portion scoop or a spoon. Cook until golden and flip. Cook the other side until golden and remove the fritters onto a plate.

*please use organic ingredients, if possible.

This recipe requires basic culinary skills. Click the read about how I rate the difficulty of my recipes. 





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