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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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These were absolutely amazing! I use chickpeas in a lot of things, so I was not expecting to be wowed by these, but the whole family (3 meat eaters and me!) loved them. I will definitely be saving this recipe, and look forward to perusing your webpage much more often!
Thanks!
awesome!
These Look great. I can tell by the ingrediant list – they will be full of good texture and flavor.
QUESTION: Can I make these ahead and freeze them ?
yes cook them halfway and freeze
I did not like the flavour of these burgers. I even used half the spice it called for and it was still overpowering. It was hard to cook because the consistency was loose and didn’t stick together well.
oh no. Maybe try a different blend like curry powder, jamaican jerk or cajun. Its ok to not like all flavors :).
For the crumblyness add a bit more breadcrumbs. Canned chickpeas differ in the moisture content and dry/wetness of the cooked bean.So some might need additional dry binding while others might need more mashing etc. Also the veggies will add different amounts of moisture and texture based on how they are grated. Adjust based on the consistency of the mixture until it an form sturdy enough patties, before cooking the patties.
Thanks for a great recipe!
Can I use other vegetable instead of zucchini? (I really want to make these but don’t have a zuccihini)
Sure, use any shredded veggies like carrots, broccoli, cauliflower, potato, sweet potato etc
i made this today it taste good
sweet!
I grated, salted, and drained an eggplant because I didn’t have a zucchini. I baked mine. These were delicious. Even my omnivore parents loved them. I can’t wait for the zucchini comes in from the garden to try them as written. Five stars!!
thats amazing!
As I read the recipe, knowing what every ingredient tastes like, I thought “oh, this sounds nice”. Wrong! Nice doesn’t begin to describe how AMAZING these fritters taste when all of these come together! I topped them with a little creamy (cashew based) cilantro/lime sauce…wow! The fresh, coolness of the sauce perfectly balances the rich warm spicieness of the fritters.
Thank you for this one. It’s made it on to my personal list of comfort foods.
I know right. Humble ingredients and spices and so amazing together!
This is the first of your great recipes that I have made. Extremely yummy, thank you Richa!
I actually omitted the oil, used curry powder, made 7 patties, baked them and they turned out brilliantly!
Although neither a vegan or vegetarian I love the ingredients in such foods and therefore love your recipes. I thoroughly enjoy following your blog and shall definitely be making some more of your delicious delights!
its just great food! that happens to be vegan 🙂 veggies, beans and veggie dishes are generally vegan
Hello Richa,
Thank you for this recipe. Is one able to use ground coriander and cumin instead please?
Thank you!
Yes, you can use the same amount
Wonderful, thank you for your reply. Have a good one!
Richa,
Hello from Tel Aviv 🙂 I just made these, baked in the over, and they turned out to-die-for… 🙂 The house smells great, too. I was concerned at first because after I was done mixing the batch came out very dry and crumble like. I wasn’t sure it would hold up but I mashed it well with my hand and it came out perfect! Now going to make your zucchini bread. I’m telling you, this blog in mind blowing…
Wow, Richa, bake in the oven, now, THAT’S the ticket. That’s what I’ll do!!
Just made these and they are delicious! My zucchinis were large, so they were a bit more watery/hard to shape than yours, but the flavours are absolutely delicious. Thanks for a great recipe!
Awesome! Add some chickpea flour or other flour to absorb the moisture.