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Three vegetable fritters are arranged on a plate next to a bowl of creamy green dipping sauce.
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4.86 from 7 ratings

Easy Chickpea Fritters With Shredded Veggies

These chickpea fritters are packed with veggies and come together in 30 minutes. Made with minimal ingredients and they actually hold together!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Low Lactose, Vegetarian
Keyword: chickpea fritters, crispy chickpea fritters, zucchini chickpea fritters
Diet: Dairy-Free, Vegetarian
Occasion: 4th of July, Birthdays, Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 8 fritters
Author: Sarah Bond

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

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.

Video

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
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