Do you have vegetables you need to use up? 🥦 If so, you should make these crispy VEGETABLE FRITTERS with CHICKPEAS. Packed with broccoli, zucchini, carrots, and chickpeas.
They are easy to assemble and can be made gluten-free. Pair these with a refreshing creamy dill sauce for the ultimate appetizer or savory snack.
Servings: mini fritters
Ingredients
Vegetable Fritters
- 1 cup broccoli chopped into tiny pieces, about ½ inch wide
- 1 medium carrot shredded
- 1 cup zucchini shredded, or spiral cut
- 1 cup chickpeas drained and rinsed
- 1/2 cup spelt flour or whole wheat flour, substitute with gluten-free flour
- 2 Tbsp flaxseed meal
- 6 Tbsp water
- ¼ tsp garlic powder
- â…› tsp pepper
- ¼ tsp paprika
- 1 tsp salt
Cooking Oil
- 2- 3 Tbsp neutral oil I used avocado oil
Creamy Dill Sauce
- ½ cup sour cream
- 2 Tbsp fresh dill chopped thinly
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tsp fresh lemon juice add another teaspoon more for a tangy dip
Instructions
- Place the spiralized zucchini in a colander and sprinkle with ½ teaspoon of salt. Let the zucchini sit for 20-25 minutes so it can release water. Wrap the zucchini with kitchen linen and squeeze as much liquid out of the zucchini as possible.
- Meanwhile, combine the creamy dill sauce ingredients in a bowl and whisk. Place the bowl in the refrigerator to chill.
- Add all of the vegetable fritters ingredients in a large bowl and mix until combined. The mixture should be clumpy and not runny.
- Heat a large non-stick or cast iron pan on medium-high heat. Once hot, add the oil and scoop â…“ cup of the fritter batter onto the pan. Using a flat spatula gently flatten the scoop the fritters into a thick pancake shape. Scoop 2 to 3 more fritters onto the pan. Be careful not to crowd the pan while cooking.
- Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, fry for an additional minute on each side.
- Place the fritters on a large plate lined with a paper towel. Repeat steps until all fritters are cooked.
- Sprinkle them with sea salt (optional) and serve with the creamy dill sauce. I recommend eating them while they are still warm.
Notes
Make it Your Own
Don’t have chickpeas? Substitute the chickpeas with white beans. Not a fan of frying these fritters? Bake them instead. Get the details in the feed in my blog. Are you gluten-free? Substitute the spelt flour with gluten-free flour.
Don’t have chickpeas? Substitute the chickpeas with white beans. Not a fan of frying these fritters? Bake them instead. Get the details in the feed in my blog. Are you gluten-free? Substitute the spelt flour with gluten-free flour.
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