September 5, 2017

Zucchini Chickpea Fritters

If you’ve never met chickpea flour (garbanzo bean flour) you’re about to fall in love. I hope. If you’re vegan or don’t eat eggs then you are seriously in for a TREAT!  Chickpeas just have magical properties and the flour needs to binding agent or egg to make a pancake/fritter/bread, while the water from cooking make some incredible creations. My first trimester I basically drank Chipotle Vegan Fabanaise (search for it HERE on Thrive Market and get 25% off your first order too – they have great organic sprouted garbanzo bean flour for a great price too – less than $5/lb which is insanely low!)

Anyway – fritters. They’re a great quick way to replace bread, have something fun to use up (or sneak in) veggies, and a fun way to shake up meals.  I usually use these to go under an egg and some avocado, or I just toss a few on the side of a salad, or you can use them for a sandwich or a burger bun.

The amount of zucchini can be adjusted for a more bread like fritter or a more veggie heavy one depending on how you want to use it.  Personally I like more veggies!

INGREDIENTS:

To make 4-6 fritters 

2/3 chickpea flour

1 small clover garlic, crushed

2/3 water

2/3 C loosely packed shredded zucchini (large shred, not fine)

Pinch salt

DIRECTIONS:

Pour the flour into a medium sized bowl and press out any large lumps with a fork.  Slowly add the water in bit by bit, whisking it with a fork. As you whisk, work out any small lumps so you have a smooth paste.  Continue to add all the water slowly.

Use the large shred size for the zucchini or it will lose too much water, then add it all into the garbanzo bean mixture with the garlic, and salt.  Mix everything together well.  Let it stand for about 10 minutes then heat a skillet to a medium high heat and brush it with some avocado oil (or coconut or ghee.)

Spoon 1/4 of the mixture into the hot skillet and press it out slightly with the back of the spoon till it’s about 1/2 inch thick. Cook them until you just see bubbles appearing though (about 30 seconds-1 minute.) Flip them over till they feel firm-ish when you press them with your finger then take them out of the pan and you’re done!

Top with mashed avocado, runny eggs, use as a sandwich, dunk in soup… or pop in the freezer as a little food prep solution!

NOTE: Increase or decrease the zucchini by a few tablespoons to make them more bready or less bready! This picture is with 2T LESS, I prefer them with the amount in the recipe, but you can add more too. 

SHARE THIS POST

Related Posts

Vegan Carrot Soup

Main dishes, Paleo, Vegan

INGREDIENTS Serves 4 2lbs carrots half a medium sized onion 1 clove garlic, minced 1/4 cup tahini 1 tablespoon cumin 1 teaspoon garam masala 3-4 cups of good stock (I…

Beni’s Grawnola

Breakfast ideas, Guest Post, Paleo, Vegan

Last weekend my wonderful boss Beni handed me a paper bag of home made granola.  It was delicious looking raw granola made with nuts and seeds, no grains and lots…

Flexible Baby Food: Blueberry Kefir Bowls

Baby, Breakfast ideas

If you’ve followed us for any amount of time, you know as a family we’re really investing in reducing waste. It’s actually a really fun challenge for me to find…

Fresh Asian Pear Vinaigrette

Main dishes, Paleo, Salads, Vegan

I love putting a huge salad on the table with a loaf of bread and some other goodies and then tucking in with people I love followed by a french press…

Easy blender crepes (for real life mornings)!

Breakfast ideas, holidays

These are seriously so easy! I can throw the ingredients in a blender and have them into the pan in less than 1 minute, so they’re perfect for our real…

Spelt Bread

Breads, Breakfast ideas, Vegan

I’m not going to claim to be a bread baker, but this is our much tried and tested bread recipe and the only one we do.  Sometimes I mix it…