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Chickpea zucchini fritters on a round plate with sweet potato wedges.
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Chickpea Zucchini Fritters

Chickpea Zucchini Fritters are perfect when you want a sophisticated vegetarian dinner that is super tasty and fun (work well as burgers too).
Prep Time25 mins
Cook Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 6 Servings
Calories: 300kcal
Author: Aimee Mars

Ingredients

Chickpea 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

Spicy Mayo

  • 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

Instructions

Chickpea Fritters

  • 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).

Spicy Mayo

  • 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.

Nutrition

Serving: 1Serving | Calories: 300kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 439mg | Potassium: 414mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10820IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg