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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 Â
The other day, hubbs read my blog posts and mentioned how short they were. I said yes, 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 some of 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 these chickpea recipes. The problem with being a food blogger is that often I keep making something new. In fact, if there are a few days when I make repeat dishes, by the fourth day 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
- Vegan Tinga Bowl with Spicy Chickpeas & Spanish Rice
- 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 to keep 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 parents would point out how humans have it equally worse.
But there are solutions, there is something that can be done. I am fortunate to know some of the people 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:
Carrot Zucchini Chickpea Fritters Vegan Recipe
Ingredients Â
- 1 small zucchini, shredded
- 1/2 heaping cup chopped carrots,
- 3 cloves of garlic
- 1/2 inch ginger
- 1 green chili or use cayenne to taste
- 15 oz can chickpeas, drained or 1.5 cups cooked
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp black pepper corns or ground pepper
- 1/4 tsp ground cinnamon
- 1/4 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 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
InstructionsÂ
- 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
Add chopped onion and cilantro. Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these today – fried. I tweaked the recipe a bit by adding a large handful of flat parsley leaves (minced) and some mint. It was delicious, as all your recipes are. Thank you! Next time, I will add a flax “egg” to experiment with the texture.
Thank you for this wonderful recipe! It was pretty easy to make and I enjoyed them in a variety of ways. They were excellent with vegan tzatziki. I also used them for little burgers one evening for dinner. They’re really versatile and I look forward to playing around with the seasonings. You can see the lunch I packed with them here: https://foodfordissertating.blogspot.com/2017/08/happy-jackson-snack-boxes-34.html
What you say about looking for good news reminds me of Fred Rogers’s (“Mister Rogers”) advice to “look for the helpers” when something bad happens. Eating compassionately is one way I find to ease my feelings of distress. I’m still learning about how what I eat makes a difference, and every new meal I can discover makes me that much more confident that we are not powerless in the face of suffering.
Looks Amazing!
True that. We’ve been vegan for a while now, so thats the new normal. From this new normal, there is more we can do. The indifference for other issues can easily happen, so this post even though from 2015 still applies. There are tons of different problems and there are amazing people doing amazing things, and I always look for inspiration in these amazing set.
Not sure what I did wrong but mine were mushy, however the flavor of these is to die for! Soooo goood.
I tagged you on my FB post!
sometimes the veggies have a lot of moisture which need a few minutes longer to cook.
Made these for lunch
Fabulous!!!
Pakoras are the best…thanks!
What do you mean by loaded carrots? Are they grated?
I mean heaping cup. The carrots are processed in the processor. If you are grating them, then use the same amount grated. 1/2 cup
Tried these tonight, delicious taste! I used garam masala instead of the spices and chickpea flour as the flour. They were quite dry , possibly because of the additional chickpea flour? but I accompanied with a tomato chutney and worked out very well. The above mixture made 16 so I cooked and froze the remaining. Looking forward to trying out your other recipes, thank you for sharing!!
Awesome! yes could be flour or cooking time, thickness etc. These fritters have a great taste and texture and definitely go well with dressings or chutney, as the moisture content changes in the fritters.
I always make them with only chickpea flour instead of the flour/breadcrumbs and they’re really moist and perfect, perhaps because I bake them so I add a bit of oil in the mixture instead of in the pan? I also don’t press the zucchini. I haven’t made any other burger/fritter since I tried this one, how can you beat perfection?
I’ve never had fritters of any kind. But, I had carrots and zuchinni that needed to be used. Your recipe sounded great. So, I made it Saturday. It has great flavors…but I feel my chickpeas are undercook bc I was thinking it should be more smooth than crunchy. Or, it needs more moisture. Either way, I will try this again. Thank you for sharing!
Hmm, the chickpeas are already cooked, so I am not sure why they were feeling undercooked or crunchy. Maybe the canned chickpeas were not cooked well enough? Sometimes you get a bum can. Or maybe mash them really well to almost smooth and then make fritters. The edges of the fritters will crisp up as it cooks.