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Cooked golden-brown Vegetable Chickpea Fritters arranged on a white plate, garnished with fresh basil and parsley, served with a small bowl of creamy herb yogurt sauce, rustic flat-lay view on a white surface, appetizing vegan dish, high-resolution, warm lighting.

Vegetable Chickpea Fritters

Crispy, flavorful chickpea fritters packed with zucchini, carrots, and herbs, served with a bright lemony yogurt sauce for a fresh, satisfying bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 fritters
Course: lunch, Snack
Cuisine: American, Vegetarian
Calories: 139
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup shredded zucchini from about 1 medium zucchini, squeezed dry
  • ½ teaspoon kosher salt for draining zucchini
  • 15 oz can chickpeas drained and patted dry for fritter base
  • 1 cup shredded carrots from about 2 medium carrots
  • 2 green onions sliced for freshness
  • ¼ cup all-purpose flour for binding
  • ¼ cup panko breadcrumbs for crispiness
  • ¼ cup Parmesan cheese freshly grated for flavor
  • 1 large egg beaten to hold fritters together
  • 2 tablespoon fresh basil chopped for herbaceous flavor
  • 2 tablespoon fresh parsley chopped for freshness
  • ½ teaspoon garlic powder for seasoning
  • Kosher salt and black pepper to taste
  • 2 tablespoon olive oil or avocado oil for frying fritters
  • ½ cup plain Greek yogurt for sauce
  • 2 teaspoon fresh lemon juice for sauce
  • ½ teaspoon lemon zest for sauce
  • 1 tablespoon basil chopped for sauce
  • 1 tablespoon parsley chopped for sauce
  • 1 small clove garlic minced for sauce
  • Kosher salt to taste for sauce

Method
 

  1. Place the shredded zucchini in a colander and sprinkle with ½ teaspoon salt. Let sit for 10 minutes, then press or squeeze out excess liquid using a clean towel or cheesecloth.
  2. Place the chickpeas in a large bowl and mash with a fork or potato masher until mostly smooth.
  3. Add the zucchini, shredded carrots, green onions, flour, panko, Parmesan, beaten egg, basil, parsley, garlic powder, salt, and pepper to the chickpeas. Stir until fully combined.
  4. Divide the mixture into 8 equal portions and form into 3-inch patties. prep
  5. Heat the oil in a large skillet over medium-high heat. Add 3-4 fritters at a time, leaving space between them. Cook 3-5 minutes per side until golden brown and crispy.
  6. In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, basil, parsley, garlic, and salt until smooth.
  7. Serve the warm fritters with the lemon herb yogurt sauce.

Nutrition

Serving: 1 ServingCalories: 139kcalCarbohydrates: 15gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 383mgPotassium: 228mgFiber: 3gSugar: 2gVitamin A: 2963IUVitamin C: 7mgCalcium: 91mgIron: 1mg

Notes

These fritters are crispy on the outside, tender on the inside, and full of fresh veggie flavor. Paired with a tangy lemon herb yogurt sauce, they’re perfect for snacks, lunch, or a light dinner.

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