Go Back
+ servings
A stack of vegan gluten-free zucchini fritters with chickpea flour

Vegan Zucchini Fritters with Chickpea Flour (Gluten-Free)

Marinela Malcheva
Vegan Zucchini Fritters with Chickpea Flour make an easy appetizer, a quick kid-friendly snack, or a delicious savory breakfast with a bowl of fresh salad.
These golden zucchini and carrot fritters are packed with flavor, plant protein, and a perfect blend of spices. They are crispy on the outside while soft and moist on the inside.
Bonus? These healthy veggie patties are completely plant-based, gluten-free, grain-free, and egg-free.
4.91 from 10 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack, vegan
Cuisine Balkanian, dairy-free, egg-free, Gluten-free, grain free, Mediterranean, Vegan, Vegetarian
Servings 12 fritters
Calories 107 kcal

Equipment

  • Grater
  • Mixing bowl
  • Strainer
  • Non-stick frying pan

Ingredients
  

  • 3 + ½ cups zucchini, coarsely grated measured before squeezing out the excess water
  • 1 cup carrots, coarsely grated approx. 2 medium-sized carrots
  • ½ cup onion, grated 1 small onion
  • cup fresh parsley finely chopped
  • 1 + ⅓ cups chickpea flour (garbanzo bean flour) + more if the batter is too wet
  • 4 tablespoon extra virgin olive oil for frying
  • 1 teaspoon salt add more to adjust it to your taste
  • Spices ground black pepper, cumin powder, dry garlic to taste
  • Dill fresh or dry for garnishing

Instructions
 

  • First, trim the ends of the zucchini but don't peel it. Grate it on the coarse side of the grater. Over a strainer, with clean hands, squeeze out the excess liquid as much as can. Pour out the liquid out of the bowl.
  • Next, grate carrots and onion. Finely chop up fresh parsley. Add grated carrots, onion, parsley, chickpea flour, and spices to the bowl with grated zucchini. Stir everything together until all is well incorporated. At this point, you can check the saltiness level and add more salt to taste, if needed. If the batter is too soggy, add more chickpea flour, a spoonful at a time.
  • Heat olive oil in a large frying pan over medium-high heat. Once the oil is hot, scoop about ¼ cup of the batter and place it into the pan, gently pressing and flattening them into rounds.
  • Fry your veggie patties for 2-3 minutes, flip and cook for 2-3 minutes more, or until the patties are golden brown on both sides. After frying, place cooked vegetable fritters on a plate lined with a paper towel.
  • Serve immediately while still hot or cold with a mustard sauce, creamy avocado dip, vegan queso dip, or homemade hummus.

Notes

 
  • Squeeze out as much liquid as you can. The more liquid you squeeze out of the grated zucchini, the thicker the batter will be and you'll get crispier zucchini. The wetter the batter, you'll get the more soft and tender zucchini.
  • Don't overcrowd the pan. Oil will cool down quickly and fritters become soft instead of crispy.
  • Don't use too much oil. You need oil just to coat the pan. We won't do deep-frying here.
  • Place fritters on a kitchen paper towel immediately after frying to absorb the excess oil.
  • Storage. Although these fritters are best when eaten right away they can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 107kcalCarbohydrates: 11gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 214mgPotassium: 260mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Keyword chickpea flour, fritters, patties, vegetable, zucchini
Tried this recipe?Let us know how it was!