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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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If freezing these would you freeze before they are cooked or after? Thanks
I would freeze them before and then cook them from frozen.
If freezing should they be cooked 1st or freeze before being cooked ?
cooked and frozen
Made these for my dinner tonight and they are definitely delicious! The spices you suggested are perfect, especially the cardamom. I am freezing half of the batch so I can have easy dinners on work evenings. Thanks again for sharing!
I made these yesterday. Having them with rice for breakfasts
Me too! I topped it with Kimchi. Delish!
Just baked these. Followed the recipe using chickpea flour, flax seed meal, and only a little oil spray on the cookie sheet. Mine were delicious, held together and browned nicely but were a little on the dry side. Perhaps I squeezed the zucchini a little too dry. Made a sauce of cashew cream and lemon juice and served with sautéed spinach in masala sauce and a pita bread. All put together, it was fantastic. We will definitely make these again. I will probably add a little more spice next time.
Baking can dry them up depending on the moisture content. Add a flax egg and bake until just turning golden, not too long
I love, love, love this recipe so good. Glad i discovered it while look at u tube.
thanks!
Looks good I’ll surely try. I like your recipes thanks
These were so delicious. The spices definitely brought these over the top. Made a quick and easy sauce out of vegan mayo,, Stubbs BBQ sauce and a little Siracha sauce. But your fritters were so good they didn’t any sauce at all. Thanks for the recipe.
After looking at this page for the past few days, I finally had time to make these tonight. I used home cooked chickpeas, ground flax, only 1/4 cup chickpea flour, no breadcrumbs, no salt, no oil and I subbed garam marsala for the spices (2 tsp). I made six burger size patties and baked them on parchment for 20 minutes, then flipped and baked for 5 more. They held together just fine and are a beautiful golden brown with a wonderful flavor. I will definitely make them again!! Thank you for the wonderful recipe!
awesome!
These were delicious and came together very quickly! I was out of zucchini so I used yellow squash instead, and they turned out really well!!
great!