Mains Recipe

Vegetable Fritters with Chickpeas

Do you have vegetables you need to use up? If so, you must try these crispy Vegetable Fritters with Chickpeas. Packed with broccoli, zucchini, carrots, and chickpeas. They are easy to assemble and can be made gluten-free. Pair these with a refreshing creamy dill sauce for the ultimate appetizer or savory snack.

ZUCCHINI 

For these fritters you can either shred or spiral the zucchini. Cutting them this way will make it easier to shape into fritters. 

To get as much water out of the zucchini I recommend placing the spiralized zucchini in a colander and sprinkle with ½ teaspoon of salt. Let the zucchini sit for 20-25 minutes so the zucchini can release water. After the 20 minutes wrap the zucchini with kitchen linen and squeeze as much liquid out of the zucchini as possible.

CHICKPEAS

I love adding chickpeas to my fritters for an extra boost of protein. I personally picked chickpeas since they are one of my favorites. Though, if you do not have chickpeas I would recommend using white beans like great northern beans instead.

Don’t have either one of these? No worries, just skip adding them altogether. 

FRYING YOUR FRITTERS

Heat a large non-stick or cast iron pan on medium-high heat. Using a non-stick pan will make it much easier when flipping your fritters. Once hot, add 2 to 3 tablespoons of oil to the pan. If you are using a very large pan add additional oil. Scoop ⅓ cup of the fritter batter onto the pan. When adding the fritters to the pan make sure to not crowd the pan and leave a couple inches between each fritter. This will make it a lot easier to flip your fritters. 

Using a flat spatula gently flatten the scoop the fritters into a thick pancake shape. Be careful not to flatten the fritter too much otherwise it can fall apart. 

Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, fry for an additional minute on each side. 

Place the fritters on a large plate lined with a paper towel. The paper towel will absorb the oil off of the fritters. 

BAKING 

If you do not want to fry the fritters you can bake them. Just keep in mind baking the fritters will not get them as crispy as frying. To bake the fritters, preheat the oven to 400 degrees F (204 C). Line a large baking pan with parchment paper and spray with oil. This will make sure the fritters do not stick to the pan. 

Scoop ⅓ cup of the fritter mixture onto the baking sheet. Using a flat spatula gently flatten the mixture down into a thick pancake. Repeat the steps until you have shaped each fritter. Bake the fritter for 10 minutes, take out, flip, and cook for an additional 10 minutes. To get crispier fritters turn the oven on broil and cook for 2-3 minutes until slightly crispy. Just make sure to keep an eye on them to make sure they do not burn. 

I served my Vegetable Fritter with Chickpeas with a Creamy Dill Sauce. I love adding fresh dill for its freshness and lemon juice for its tangy flavor. 

Don’t have fresh dill? No worries, plain sour cream tastes wonderful as well. 

These Vegetable Fritters with Chickpeas are: 

Crispy

Flavorful

Dairy-free

Packed with Veggies

Easy to Assemble


If you make these Vegetable Fritters with Chickpeas I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!

Vegetable Fritters with Chickpeas

  • Servings: 12 mini fritters
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Oh so delicious, easy to assemble, and served with a Creamy Dill Sauce


Vegetable Fritters

  • 1 cup of broccoli, chopped into tiny pieces, about ½ inch wide
  • 1 medium carrot, shredded
  • 1 cup zucchini, shredded, or spiral cut
  • 1 cup chickpeas, drained and rinsed
  • 1/2 cup spelt flour or whole wheat flour, substitute with gluten-free flour
  • 2 Tbsp flaxseed meal
  • 6 Tbsp water
  • ¼ tsp garlic powder
  • ⅛ tsp pepper
  • ¼ tsp paprika
  • 1 tsp salt

Cooking Oil

  • 2- 3 Tbsp neutral oil, I used avocado oil

Creamy Dill Sauce

  • ½ cup sour cream
  • 2 Tbsp fresh dill, chopped thinly
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 1 tsp fresh lemon juice, add another teaspoon more for a tangy dip

Directions

  1. Place the spiralized zucchini in a colander and sprinkle with ½ teaspoon of salt. Let the zucchini sit for 20-25 minutes so it can release water. Wrap the zucchini with kitchen linen and squeeze as much liquid out of the zucchini as possible.
  2. Meanwhile, combine the creamy dill sauce ingredients in a bowl and whisk. Place the bowl in the refrigerator to chill.
  3. Add all of the vegetable fritters ingredients in a large bowl and mix until combined. The mixture should be clumpy and not runny.
  4. Heat a large non-stick or cast iron pan on medium-high heat. Once hot, add the oil and scoop ⅓ cup of the fritter batter onto the pan. Using a flat spatula gently flatten the scoop the fritters into a thick pancake shape. Scoop 2 to 3 more fritters onto the pan. Be careful not to crowd the pan while cooking.
  5. Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, fry for an additional minute on each side.
  6. Place the fritters on a large plate lined with a paper towel. Repeat steps until all fritters are cooked.
  7. Sprinkle them with sea salt (optional) and serve with the creamy dill sauce. I recommend eating them while they are still warm.

Make it Your Own

  • Don’t have chickpeas? Substitute the chickpeas with white beans.
  • Not a fan of frying these fritters? Bake them instead. Get the details in the feed in my blog.
  • Are you gluten-free? Substitute the spelt flour with gluten-free flour.

Vegetable Fritters with Chickpeas

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