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Vegetable Chickpea Fritters with Lemon Herb Yogurt Sauce Recipe

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4.2 from 3 reviews

These crispy Vegetable Chickpea Fritters combine shredded zucchini, carrots, and smashed chickpeas with fresh herbs and Parmesan to create a flavorful, veggie-forward dish. Served with a bright and tangy lemon herb yogurt sauce, they make a perfect lunch, dinner, or snack option that’s both satisfying and nutritious.

  • Total Time: 30 minutes
  • Yield: 8 fritters

Ingredients

For the Fritters:

  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 teaspoon kosher salt
  • 15 oz can chickpeas, drained and patted dry
  • 1 cup shredded carrots (about 2 medium carrots)
  • 2 green onions, sliced
  • 1/4 cup all-purpose flour
  • 1/4 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • 2 tablespoons olive oil or avocado oil, for cooking

For the Lemon Herb Yogurt Sauce:

  • 1/2 cup plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 small clove garlic, minced
  • Kosher salt, to taste

Instructions

  1. Prepare the zucchini: Place the grated zucchini in a colander set over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss well. Let it sit for 10 minutes to draw out excess moisture. Press down on the zucchini with a spatula or spoon to release liquid, then transfer to a clean dish towel or cheesecloth and squeeze out as much moisture as possible.
  2. Smash the chickpeas: Place the drained chickpeas in a large bowl and use a fork or potato masher to smash them until mostly broken down but still slightly chunky.
  3. Mix fritter ingredients: Add the drained zucchini, shredded carrots, sliced green onions, all-purpose flour, panko breadcrumbs, grated Parmesan, egg, chopped basil, chopped parsley, garlic powder, kosher salt, and black pepper to the bowl with chickpeas. Stir until everything is well combined, forming a thick batter.
  4. Form the fritters: Divide the mixture into 8 equal portions and shape each into a 3-inch wide patty.
  5. Cook the fritters: Heat 2 tablespoons of olive oil or avocado oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Add 3 to 4 fritters at a time to the skillet, making sure they don’t touch. Fry each side for 3 to 5 minutes until golden brown and crispy. Remove and drain on paper towels if needed. Repeat with remaining fritters.
  6. Make the lemon herb yogurt sauce: In a small bowl, combine plain Greek yogurt, fresh lemon juice, lemon zest, chopped basil, chopped parsley, minced garlic, and kosher salt to taste. Stir well until smooth and combined.
  7. Serve: Serve the fritters warm accompanied by the lemon herb yogurt sauce on the side for dipping or drizzling.

Notes

  • Removing excess moisture from the zucchini is essential to get crispy fritters and avoid sogginess.
  • Use a cast iron or nonstick skillet to ensure even browning and prevent sticking.
  • You can substitute the Parmesan with a vegan cheese alternative to make this recipe dairy-free.
  • These fritters can be reheated in a skillet or oven to maintain crispiness.
  • For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/vegetable-chickpea-fritters-with-lemon-herb-yogurt-sauce-recipe/