Carrot Zucchini Chickpea Fritters Vegan Recipe
Monday, March 25, 2019
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Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices.
Ingredients
- 1 small zucchini shredded
- 1/2 heaping cup chopped carrots
- 3 cloves of garlic
- 1/2 inch ginger
- 1 green chili or use cayenne to taste
- 15 oz can chickpeas drained or 1.5 cups cooked
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp black pepper corns or ground pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 to 3/4 tsp salt depends on if the chickpeas were salted
- 1 Tbsp flax seed meal or chia seed meal
- 1/4 cup oat flour or other flour (chickpea flour, rice flour, wheat/while flours will work)
- 1 to 2 tbsp breadcrumbs or more flour
- Oil as needed
Instructions
- 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).