Oh, hey there sophisticated meatless meal/gluten-free vegetarian dinner friends out there. It’s me coming at you hot, pinkie extended up, with this Chickpea Zucchini Fritter for you, because I am sooooo the refined foodie always posting such cultured recipes. (I never post cultured recipes).
I try to be adventurous, I try to get out there and try new things and hey I may be the girl at the juice bar drinking the barely green juice that is all fruit except oh hey they tossed in a couple of spinach leaves to get that green color, but I’m there.
I’m showing up people! Basically, what I mean is that I’m completely a green juice wuss and really I have very amateur tastes (probably a good thing given I have 2 toddlers).
These little fritters, burgers, cakes, call ’em what you want, are slightly crunchy on the outside yet smooth and oh so flavor-packed on the inside. And guess what? You, yes you, are eating veggies in fritter form and if fritters aren’t the sophisticated meal choice of foodie fanatics in this world then I don’t know what is!
Speaking of burgers, just throw these little crunchy bites of chickpea perfection between a bun, slap a huge glob of spicy mayo on top. You won’t regret it. Hello! Sophisticated burger! Clearly, we’ve gone to an entirely new food realm of refined eating here, don’t you think? That’s what I thought…
You’ve got this tho! Chickpea Zucchini Fritters have some seriously basic, despite their sophisticated appeal obviously, ingredients. Obvy the chickpeas (aka garbanzo beans, read: not sophisticated sounding) and zucchini but also some garlic cloves, egg, lemon juice, dijon mustard, breadcrumbs and pine nuts.
I get that pine nuts could be weird and likely not an ingredient you currently have in your pantry. No big deal! We can swap that out for some almonds or whatever other nuts you prefer. I get it! See, these are easy.
Realistically though, your life needs these right now because well, there’s the spicy mayo thing, and really spicy mayo makes just about everything in life perfect/manageable/otherworldly (is that a thing?) and if there are two things in the world that make magic together it’s chickpea zucchini fritters and spicy mayo.
Friends, you can freeze these fritters easily for all of you meal planners out there and then BOOM defrost and dinners DONE!
Chickpea Zucchini Fritters
- 1 medium Zucchini
- 1 15 ounce can Garbanzo Beans rinsed and drained
- 1/4 teaspoon Salt
- 3 Garlic Cloves minced
- 1/4 cup Pine Nuts
- 1 large Egg lightly beaten
- 3 teaspoons Lemon Juice
- 2 teaspoons Dijon Mustard
- 1/4 cup Breadcrumbs
- 2 tablespoons Sriracha Sauce
- 1/2 cup Mayonnaise
Sweet Potato Wedges
- 2 medium Sweet Potatoes cut into wedges
- 2 tablespoons Cornstarch
- 1 tablespoon Olive Oil
- Preheat the oven to 400ºF.
- Grate or shred your zucchini and press between 2 paper towels to remove any excess moisture and then place in a large mixing bowl.
- In a food processor grind the chickpeas, salt, and garlic cloves until blended but still coarse in texture. There should still be pieces of chickpea.
- Place the chickpea mixture in a mixing bowl and combine with the pine nuts, egg, lemon juice, and dijon mustard.
- Heat the olive oil in a medium-sized skillet over medium heat. Form the chickpea mixture into small round disc-shaped patties and place them in the skillet. Brown each fritter on both sides for 5 minutes and place on a rimmed baking sheet and place in the oven for 20 to 25 minutes.
- Set the oven to broil at the end of the cooking process to get the crispy finish (make sure to pay attention as you do this last step so you don’t char the sides).
- Using a whisk mix the siracha and mayonnaise together in a small bowl.
Sweet Potato Wedges
- Increase the oven heat to 475 degrees. In a large Ziplock bag toss the sweet potato wedges with the cornstarch and place them on a rimmed baking sheet.
- Pour the olive oil on top of the sweet potatoes and toss to coat. Make sure all of the wedges are in a single layer on the pan.
- Cook the wedges for 20 minutes, remove them from the oven and flip to the other side, then place them back in the oven for an additional 10 minutes. Once the edges start to look crispy they’re done.