Zucchini Chickpea Fritters

My husband and I love these fritters.

  • 1 zucchini, grated
  • 1/4 onion, grated or finely chopped
  • 1/2 cup chickpea flour
  • 1/4 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 avocado oil, coconut oil or ghee

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.

Whisk the egg, mustard, soy or vinegar and garlic together in a small bowl.

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.

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 to a plate.

Chickpea and Mushroom Pancakes

These are fantastic! They are such a lovely plant based meal. I love these pancakes served with a light salad.

Serves 6 as a main course:

  • 2 TB oil
  • 1 small onion
  • salt and pepper
  • 1 cup tomato
  • 1/4 cup oil
  • 3/4 tsp salt
  • juice of 2 limes, and zest of 1
  • 2 eggs
  • 1 1/2 cups mushrooms
  • 2 cups chickpeas, cooked
  • 2 TB parsley leaves
  • 1 cup wheat berry flour (or another wheat flour of your choice)
  • 4 TB oil
  1. Cook onions in 2 TB of oil over medium low heat for about 5 minutes. Season with salt and pepper.
  2. Combine tomato, oil, salt, lime juice and zest, eggs, mushrooms and chickpeas in a Vitamix. Blend until smooth. Use a spatula to get the chickpea and mushroom mixture into a bowl. Fold the flour and parsley in and season to taste with salt and pepper.
  3. Heat the fat in a large skillet over medium-low heat until fat shimmers. Add the batter to the hot skillet and use the back of a spoon (or portion scoop) to smash the batter down so it forms a pancake.
  4. Cook until golden brown on each side.
  5. Remove the pancakes to a plate and enjoy! These freeze and refrigerate well. Reheat in a 350 degree oven until hot.

*please use organic ingredients, if possible.

These pancakes require basic culinary skills- click to read about how I rate the difficulty of my recipes.