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These chickpea fritters are crispy, veggie-loaded, and downright delicious. We tested them on repeat (for science… obviously) and finally cracked the code so they hold together with minimal ingredients! And the best part? They come together in 30 minutes!

A plate with six chickpea fritters arranged around a bowl of creamy green dipping sauce, garnished with chopped green onions, on a green tiled surface.
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Sometimes, the last thing you want to do is cook after a long day. Enter fritters.

We’ve done veggie-packed zucchini fritters, but as a connoisseur of chickpeas recipes, I just had to make a version with my favorite legumes.

Made with lightly mashed chickpeas (our secret for the perfect texture), shredded zucchini, and pantry staples, they’re quick, foolproof, and golden-crispy in all the right places.

Reader rating

★★★★★

“This recipe was easy enough and the fritters were delicious! My husband (who isn’t a vegetarian) loved them so much and has plans for us to make these for an upcoming gathering.” —Beth

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Six chickpea fritters are being cooked in a frying pan on a stovetop, developing a slight golden-brown color on their surfaces.
Shredded zucchini and carrots blends right in (perfect for using up extras or getting in more greens!).
A woman stands in a kitchen holding a plate of chickpea fritters with a small bowl of dip in the center. Books and kitchen items are visible on shelves in the background.
Serve them with pesto yogurt, tuck them in wraps, pile them on bowls…whatever you’re feeling.
Three golden vegetable fritters on a plate next to a bowl of creamy green dipping sauce, with part of a fork visible in the corner.

Key Ingredients

Jump down to the recipe card for exact measurements.

  • Chickpeas: We’ll use canned chickpeas for convenience. Just drain, pat dry, and lightly mash.
  • Veggies: Shredded zucchini adds moisture and sneaky greens, carrots bring some sweetness and structure, and green onions add a fresh, savory flavor without being overpowering. Feel free to add peppers or broccoli!
  • Seasonings: Garlic powder, onion powder, and cumin do the heavy lifting in the flavor department. If you love spice, you can also add chili flakes.
  • All-Purpose Flour: We’ll just add a touch to hold the batter together without drying it out. If needed, sub chickpea flour or a gluten-free blend.
  • Egg: This helps everything stick together. A flax egg can also work if you’re keeping it vegan, but the final texture may not be quite as firm.
Top-down view of bowls containing chickpeas, grated carrots, grated zucchini, spices, salt, an egg, chopped green onion, and flour, arranged on a green tiled surface.

Let’s Make Crispy Chickpea Fritters

You’ll love how beginner-friendly these vegetarian fritters with chickpeas are. Just mash, mix, and pan-fry! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Salt the zucchini, then squeeze out the moisture.
  2. Mash the chickpeas lightly (having some large pieces is okay).
  3. Mix in the remaining ingredients and stir to combine.
  4. Cook the patties in a non-stick pan with oil until golden and crispy.
  5. Serve warm, topped with your favorite sauce (we heart pesto yogurt!).

Wait To Flip

Don’t rush flipping! Let the fritters cook undisturbed until the bottoms are a deep golden brown (this helps them stay together and develop that crispy crust). If they’re still sticking, they’re not ready to flip yet.

A glass bowl contains shredded carrots, shredded zucchini, chopped green onions, flour, spices, chickpeas, and an egg on a green tiled surface with a metal spoon in the bowl.
Seven uncooked vegetable and bean patties are placed on a parchment-lined baking sheet, ready for baking.

Sauce It!

And while we love these with pesto yogurt, hummus, tzatziki sauce, lemon tahini dressing, and romesco sauce are all delish, too!

A chickpea fritter patty topped with creamy green herb sauce on a white plate, with a fork partially cutting into the patty.

More Chickpeas, Please

Three vegetable fritters are arranged on a plate next to a bowl of creamy green dipping sauce.
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Easy Chickpea Fritters With Shredded Veggies

4.88 from 8 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8 fritters
These chickpea fritters are packed with veggies and come together in 30 minutes. Made with minimal ingredients and they actually hold together!

Ingredients 

  • 1 cup shredded zucchini, about 1 medium zucchini
  • ½ tsp salt
  • 1 15-oz can chickpeas, drained and pat dry
  • 1 cup shredded carrots, about 2 carrots
  • ½ cup chopped green onions, about 2 green onions
  • ½ cup all-purpose flour
  • ½ tsp each garlic powder, onion powder, cumin
  • 1 large egg
  • To cook: oil
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Instructions 

  • Salt Zucchini: Add 1 cup shredded zucchini to a mesh sieve set over a bowl. Sprinkle with ½ tsp salt, stir, and let sit for at least 15 minutes while you shred and measure everything else. When finished, use a spoon to push out as much moisture as you can, then pat dry.
    Grated zucchini in a mesh strainer over a glass bowl, with a small dish of salt on a green tiled surface.
  • Mash: Add 1 15-oz can chickpeas (drained and pat dry) to a medium bowl. Use a potato masher or fork to mash most of them (having some large pieces is okay).
    A glass bowl containing partially mashed chickpeas with a fork on a green tiled surface.
  • Mix: To the bowl of mashed chickpeas stir in shredded zucchini and all remaining ingredients.
    A glass bowl filled with a mixed vegetable and chickpea salad, featuring carrots, chickpeas, and herbs, sits on a green tiled surface with a spoon inside.
  • Cook: Lightly coat the bottom of a nonstick pan with oil and bring to medium heat. Use a scoop or spoon to portion out ¼-cup sized balls of fritter batter, packing it well into the spoon. Drop spoonfuls into the pan, squishing each down to form a thick pancake.
    Cook for 3 to 5 minutes per side, until golden brown and crispy.
    Three vegetable patties are being cooked in a gray nonstick frying pan, placed on a green tiled surface.
  • Serve warm, topped with your favorite sauce (pesto yogurt is pictured; see notes for recipe!).
    A plate with six chickpea fritters arranged around a bowl of creamy green dipping sauce, garnished with chopped green onions, on a green tiled surface.

Notes

*To make the pictured pesto yogurt, stir together 1 part pesto and 2 parts Greek yogurt.
Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 4 days. To bring back that crisp, reheat them in a skillet or air fryer.
Can I freeze chickpea fritters? Yes! Freeze cooked fritters in a single layer on a baking sheet, then transfer them to a bag. Reheat from frozen.
Do I need to peel the zucchini? No, you don’t! The skin adds fiber, color, and structure. Just wash it thoroughly and shred.
Can I bake them instead of pan-frying? You technically can, but they won’t be as crispy. Bake at 400°F on a parchment-lined sheet for 20-25 minutes, flipping halfway. Brush with a little oil to help them brown.

Nutrition

Serving: 1chickpea fritter | Calories: 110kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 200mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2500IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.88 from 8 votes

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23 Comments

  1. Ellen says:

    I might try these as a “burger”

    Reply
  2. beth says:

    5 stars
    these are really good even when you mess up the ingredients! I bought a cucumber instead of a zucchini and did not realize it until I Started to GRATE it!!! Because I already had everything prepped, I went ahead and used it. I couldn’t tell any different.

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot, thanks for sharing Beth!