Vegetable Chickpea Fritters
Oct 12, 2025 01:25 AM
These crispy Vegetable Chickpea Fritters are loaded with zucchini, carrots, fresh herbs, and protein-packed chickpeas. They’re golden, flavorful, and perfect for dipping in a tangy lemon herb yogurt sauce. Serve them as a healthy lunch, light dinner, or party appetizer. Your new favorite fritter recipe is here!
I’m always looking for ways to use up summer vegetables, and these chickpea fritters have quickly become one of my favorite go-to recipes. They’re simple to make, packed with protein and fresh flavor!
These fritters are loaded with grated zucchini and carrots (garden fresh if you’ve got ‘em!), mashed chickpeas for plant-based protein, Parmesan cheese, green onion, and plenty of bright herbs.
Crisped up in a skillet until golden brown, they’ve got that perfect tender-inside, crispy-outside texture that’s completely irresistible. And don’t even think about skipping the lemon herb yogurt sauce, it’s creamy, zippy, and takes the fritters to the next level.
I’ve made these for quick lunches, savory snacks, easy weeknight dinners, and even served them as appetizers at backyard get-togethers. No matter when I serve them, they disappear fast. They are also great for meal prep because they reheat well!
So whether you’re trying to eat more veggies, go meatless a few nights a week, or just love a good fritter (who doesn’t?), I highly recommend giving these a try.
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 carrots
- 2 green onions, sliced
- 1/4 cup all-purpose flour
- 1/4 cup panko
- 1/4 cup freshly grated Parmesan
- 1 large egg
- 2 tablespoons chopped basil
- 2 tablespoons chopped 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 basil
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- Kosher salt, to taste
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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