Zucchini and Chickpea Fritters

One more use for chickpeas – fritters! Fluffy, but crunchy and so tasty vegetables for Meatless Monday. Recipe adapted from Donna Hay site.

Zucchini and Chickpea Fritters

Yield: 10 fritters – 2 servings

1 can (about 1 1/2 cups) chickpeas (garbanzos), drained and rinsed
1 zucchini, grated
1/3 onion, thinly sliced
4 tbsp. dill leaves, chopped
1 tbsp. shredded lemon zest
1 garlic clove, minced
1/4 cup self-raising flour (I used 1/4 cup all-purpose flour + 1/4 tsp. baking powder)
2 eggs (I used egg substitute)
2 tbsp. water

Place the chickpeas in a food processor and process until chopped. Mix together zucchini, onion, dill, lemon zest, garlic, flour, eggs and water. Heat the large non-stick frying pan over medium heat, spray with cooking spray. Place 1/4 cup of the mixture into pan and cook until golden in both sides. Serve with lemon wedges.

1 serving is about 212 calories

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