Carrot Zucchini Chickpea Fritters Vegan

• Produce

  • 1/2 heaping cup Carrots
  • 3 cloves Garlic
  • 1/2 inch Ginger
  • 1 Zucchini, small

• Baking & Spices

  • 1/2 tsp Black pepper corns or ground pepper
  • 1 tbsp Breadcrumbs or more flour
  • 1/4 tsp Cardamom, ground
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Coriander seeds
  • 1 tbsp Flax seed meal or chia seed meal
  • 1 Green chili or use cayenne
  • 1/4 cup Oat flour or other flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Other

  • 1 15 oz can Chickpeas, drained or 1.5 cups cooked

Found on veganricha.com

Description

Ingredients

• 1 small zucchini, shredded
• ½ heaping cup chopped carrots
• 3 cloves of garlic
• ½ inch ginger
• 1 green chili or use cayenne to taste
• 1 15 oz can chickpeas, drained or 1.5 cups cooked
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp black pepper corns or ground pepper
• ¼ tsp ground cinnamon
• ¼ tsp ground cardamom
• ½ to ¾ tsp salt (depends on if the chickpeas were salted)
• 1 Tbsp flax seed meal or chia seed meal
• ¼ cup oat flour or other flour
• 1 to 2 tbsp breadcrumbs or more flour
• Oil as needed

Directions

• 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.
• Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.
• 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).
• Make the spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat ½ tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
• Add the spices to the 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 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.