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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
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
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for ALL the recipes always! Do you have any recommendations for freezing/re-heating?
freeze up to 3 months, thaw then reheat in a pan with a tiny bit of oil
Love this recipe. I have a lot of leftover carrot pulp from juicing and this is a great way to use it. They also great to make ahead and freeze for a quick lunch or dinner.
Awesome !! waste not want not
Love it, highly recomended for lunch or dinner. It id punched with so many well balanced flavours, I served it with green salad and mint sause.
thank you , or brunch
Yes or brunch. My husbant loved it as well. There is so many other ways we will have it in the close future.
Yum one of the best zucchini chick pea recipes the food on this website looks so good
I’m in Australia that’s why its seems to be around 3 in the morning in comments 🙂
no worries mate!!
Thank you so much for the great review! 🙂
I’m rating this again. I have to say this is the best recipe. I made it for some Chinese friends the other day and they can not stop talking about how good these are. Next time, I’m doubling or tripling recipe to freeze some. They are very addicting. The hint of cinnamon is wonderful. And just enough cayenne pepper for a slight kick.
wow – i love your enthusiasm . tripling!! that’s great, thank you for the double rating!
1 recipe only enough for 1 person when they are this good. As in eat some now, some tomorrow, maybe 3rd day. But none for other people. 😂
hahahahaha no way! breakfast lunch and dinner (AND Snack too)
These were excellent! The flavor – oh my! I made them for my kids but I can’t stop eating them.
Haha! Double win! I’m so glad you enjoyed these! 🙂
Only have ground cumin and ground coriander how much do i use?
Can you leave out flax/chai?
Please 2nd request. 1st request is deleted on your sight now.
Use the same amount.you need some binding so you need to add more flour if you omit flax
Thats what I did. 1st batch out of Skillet. One gone. So good!
I can not wait to try your recipe. I have been looking for a falafel type recipe using squash and carrot. My garden only has yellow squash can I use instead of zucchini?
Also my cumin and coriander is ground in jar how much would I use if already ground?
No flax seed meal or chai can I leave outfor now or is their a substitute?
Next time I will have someone get me the ingredients i am missing. I do not drive 🙁
Thank you.
that’s great! yellow squash is perfectly fine, both cumin & coriander use 2.5 tsp each (ground), and for the flax/chia ‘egg’ you can use aquafaba 1.5 tsp, applesauce – or they will actually hold together fine if the zucchini and carrots are properly squeezed, so it should all work out fine with a couple of substitutes / omissions.
Another favorite. I love all your recipes!!
These fritters look wonderful. I am hopeful my fussy eaters might like them. Thanks for a great recipe.