Vegetable Chickpea Fritters with Lemon Herb Yogurt Sauce Recipe
These Vegetable Chickpea Fritters are a flavorful and healthy appetizer or light meal option, combining shredded zucchini, carrots, and smashed chickpeas into crispy golden patties. Served with a refreshing lemon herb Greek yogurt sauce, they are perfect for a nutritious vegetarian dish that is quick to prepare and cook.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 fritters (serves 8)
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Fritters
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 teaspoon kosher salt (for zucchini)
- 15 oz can chickpeas, drained and patted dry
- 1 cup shredded carrots (about 2 carrots)
- 2 green onions, sliced
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil or avocado oil (for cooking)
Lemon Herb Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 small clove garlic, minced
- Kosher salt, to taste
Instructions
- Prepare the zucchini: Place the shredded zucchini in a colander set over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss well. Let it sit for 10 minutes to draw out moisture. Then, press down on the zucchini with a spatula or spoon to release more liquid. Transfer the zucchini onto a clean dish towel, paper towels, or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispy fritters.
- Mash the chickpeas: Place the drained chickpeas into a large mixing bowl and use a fork or potato masher to smash them roughly, leaving some texture.
- Combine ingredients: Add the drained zucchini, shredded carrots, sliced green onions, all-purpose flour, panko breadcrumbs, grated Parmesan, egg, chopped basil and parsley, garlic powder, and salt and black pepper to the bowl with chickpeas. Stir everything together thoroughly until well combined.
- Form patties: Divide the mixture evenly into 8 portions. Shape each portion into a 3-inch wide patty with your hands.
- Cook the fritters: Heat a large cast iron or nonstick skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot and shimmering, add 3 to 4 fritters at a time to the pan, making sure they don’t touch. Cook for 3 to 5 minutes per side until the fritters are golden brown and crispy. Remove and keep warm while cooking the rest.
- Make the yogurt sauce: In a small bowl, combine the Greek yogurt, lemon juice, lemon zest, chopped basil and parsley, minced garlic, and kosher salt to taste. Stir well until smooth and fragrant.
- Serve: Serve the warm vegetable chickpea fritters with the refreshing lemon herb yogurt sauce on the side for dipping or drizzling.
Notes
- Make sure to thoroughly squeeze out the zucchini moisture; skipping this will make the fritters soggy.
- You can substitute gluten-free flour and breadcrumbs if desired.
- Use fresh herbs for the brightest flavor, but dried herbs can be used in pinch (reduce quantity by half).
- These fritters reheat well in a skillet or air fryer to regain crispiness.
- For a vegan option, substitute the egg with a flax egg and use vegan Parmesan or nutritional yeast.
