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Vegetable Chickpea Fritters with Lemon Herb Yogurt Sauce Recipe

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4.2 from 13 reviews

These Vegetable Chickpea Fritters are a delicious and wholesome snack or meal option, combining shredded zucchini, carrots, and mashed chickpeas into crispy patties pan-fried to golden perfection. Served with a tangy lemon herb Greek yogurt sauce, they offer a perfect balance of flavors and textures in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 fritters (serves 8)

Ingredients

Fritters

  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 teaspoon kosher salt
  • 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 basil
  • 2 tablespoons chopped 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 basil
  • 1 tablespoon chopped parsley
  • 1 small clove garlic, minced
  • Kosher salt, to taste

Instructions

  1. Prepare the Zucchini: Place the grated zucchini in a colander set over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss to combine. Let it sit for 10 minutes to draw out moisture. Press down with a spatula or spoon to expel liquid, then transfer to a clean dish towel or cheesecloth and squeeze out as much excess water as possible. This step is crucial for crisp fritters.
  2. Mash the Chickpeas: In a large mixing bowl, add the drained chickpeas. Use a fork or potato masher to mash them until mostly broken down but still with some texture.
  3. Combine Ingredients: Add the prepared zucchini, shredded carrots, sliced green onions, all-purpose flour, panko breadcrumbs, grated Parmesan, egg, chopped basil, chopped parsley, garlic powder, and salt and black pepper to taste into the bowl with chickpeas. Stir well until all ingredients are thoroughly combined.
  4. Form Patties: Divide the mixture into 8 equal portions. Shape each into a patty about 3 inches wide, handling gently to keep the mixture together.
  5. Cook Fritters: Heat 2 tablespoons of olive or avocado oil in a large cast iron or nonstick skillet over medium-high heat. Once the oil is hot and shimmering, place 3 to 4 fritters in the pan at a time, ensuring they do not touch. Cook each side for 3 to 5 minutes until golden brown and crispy. Remove and set aside on a plate lined with paper towels if needed. Repeat with remaining fritters.
  6. Make the Yogurt Sauce: In a small bowl, combine plain Greek yogurt, fresh lemon juice, lemon zest, chopped basil, chopped parsley, minced garlic, and kosher salt to taste. Stir until smooth and well blended.
  7. Serve: Serve the warm fritters immediately accompanied by the lemon herb yogurt sauce for dipping or drizzling.

Notes

  • Make sure to squeeze out as much moisture from the zucchini as possible to prevent soggy fritters.
  • You can substitute Parmesan with a vegetarian hard cheese if desired.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.
  • Fritters can be cooked in batches and kept warm in a low oven while finishing the rest.
  • Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/vegetable-chickpea-fritters-with-lemon-herb-yogurt-sauce-recipe/