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Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Use other spices or blends of choice. Use shredded sweet potato or winter squash for variation.Jump to Recipe
The other day, hubbs read my blog posts and mentioned how short they were. I saidyes, I know. I post too frequently to have stories to tell in each one of them. Is there a reason why I make some of the recipes on the blog? More often than not, they come about because I have to use up certain veggies or items. I had chickpeas waiting to be used as I had experimented with aquafaba a day before ( which hadn’t turned out well). I always have leftover baby carrots. No one eats carrots for snack in the house except chewie and even he doesnt get more than 3 per day. And then some days hubbs picks up some of the not as frequently used veggies together. He is allowed to get 2 out of the many that we know will not be used up immediately like broccoli, asparagus, zucchini, mushrooms, bitter gourd, okra, celery. I don’t like someof these, so it needs a bit of planning and experimentation to use them up when I have them. I used up the mushrooms in the Umbrian Tartufo sauce pasta from Miyoko’s book and had to make something for myself. And I still have bitter gourd (Karela) and asparagus left for the weekend. Yes, you are cooking those on the weekend hubbsy.
As for chickpeas, I can use them in various ways in all thesechickpea recipes. The problem with being a food blogger is thatoftenI keep making something new. In fact, if there are a few days when I make repeat dishes, by the fourthday hubbs will ask me if I am ok 🙂 . So here goes. More chickpeas!
I am currently digging black pepper. So I made a peppery turkish spice blend, inspired by Turkish Baharat and used it in these patties. The spices work fabulously in the patties. Use whichever spices you have and whichever veggies like potatoes, squash, broccoli etc 🙂
Serve these as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch. Or make sandwiches, use as burger patties.
More Chickpea Recipes
- Sweet Potato Chickpea Peanut Burgers. Vegan Recipe
- Spicy Chickpea Lentil Burgers
- Buffalo Chickpea Pizza with celery ranch
- Chickpea recipes from the blog now tagged.
Growing up in India, I have seen my share of problems and hopelessness. There are many many struggles every day and we tend to block them out or become indifferent. These are difficult problems with ever more difficult solutions. Indifference is a mechanism tokeep the hope and happiness alive. I write more about it here.I remember in my earlier conversations with my parents about vegan-ism and why we are choosing so. In discussions about conditions of animals in India, my parentswould point out how humans have it equally worse.
But there are solutions, there is something that can be done. I am fortunate to knowsome of thepeople who have done those things and are continuing to. I am fortunate that my parents understood that there will always be those problems, but they could take one of them at a time and try to not contribute to it.
On the eve of India’s Independence day, here are some uplifting stories of simple people doing amazing things for people, communities, women, children, animals.Happy Independence day India.
Steps:
Process the carrots, ginger, garlic. Process chickpeas and add to the bowl.
Make the turkish spice blend. Add to the bowl. Shape the mixture into patties.
Pan fry until golden brown.
Serve with sriracha, ketchup or chutneys or choice.
VIDEO:
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4.82 from 44 votes
Carrot Zucchini Chickpea Fritters Vegan Recipe
Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: fusion
Servings: 4
Calories: 166kcal
Author: Vegan Richa
Ingredients
- 1 (196 g g) small zucchini shredded
- 1/2 (64 g g) heaping cup chopped carrots
- 3 cloves of garlic
- 1/2 inch (0.5 inch) ginger
- 1 green chili or use cayenne to taste
- 15 oz can chickpeas drained or 1.5 cups cooked
- 1/2 tsp (0.5 tsp) cumin seeds
- 1/2 tsp (0.5 tsp) coriander seeds
- 1/2 tsp (0.5 tsp) black pepper corns or ground pepper
- 1/4 tsp (0.25 tsp) ground cinnamon
- 1/4 tsp (0.25 tsp) ground cardamom
- 1/2 to 3/4 tsp salt depends on if the chickpeas were salted
- 1 Tbsp flax seed meal or chia seed meal
- 1/4 cup (30 g) oat flour or other flour (chickpea flour, rice flour, wheat/white flours will work)
- 1 to 2 tbsp breadcrumbs or more flour
- Oil as needed
Instructions
Grate/shred the zucchini and add to a bowl using a grater or processor. Lightly press the zucchini in a paper towel if there is too much moisture.
Add carrots, ginger, garlic, chili to a food processor and Process/chop until shredded and add to bowl. Or use grated carrots and minced ginger garlic chili
Add the chickpeas to the processor and Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps). Or you can mash the chickpeas with a masher
Make the Turkish spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat 1/2 tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant and use or add them unroasted.
Add the spices to the veggie chickpea bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
To bake, Bake at 400 degrees F (205c) for 20 to 25 minutes. Broil to crisp for a minute.
Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.
Video
Notes
For variation: Use garam masala, berbere, cajun, shawarma or other spice blend instead of the spices, or use just toasted cumin seeds.
Add chopped onion and cilantro.
Nutrition
Nutrition Facts
Carrot Zucchini Chickpea Fritters Vegan Recipe
Amount Per Serving
Calories 166Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 105mg5%
Potassium 363mg10%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 1g1%
Protein 8g16%
Vitamin A 1390IU28%
Vitamin C 9.9mg12%
Calcium 67mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
