Vegan Zucchini Chickpea fritters

 

Helen, one of our ASMY crew, demonstrated these delicious fritters at our last open day.  They were such a success that even people who didn’t make it along on the day want the recipe.  Well here it is.  Enjoy!

  • 1 large/2 medium zucchini – grated
  • 1 can chickpeas
  • 4 tbsp chickpea flour (Besan flour)
  • 1 heaped tbsp nutritional yeast
  • Salt – to taste
  • Chili powder or paprika – to taste
  • 1 clove garlic – grated
  • 1/4 red onion – very finely chopped
  • Coconut oil or olive oil – for pan frying

Preparation

Add the salt to the grated zucchini. Mix well and let it sit for 10 minutes.

Rinse the chickpeas well and sauté in a dry pan for five minutes. Mash well with a potato masher.

Squeeze the water out of the zucchini mix and put in mixing bowl

Add the mashed chickpeas, chickpea flour, nutritional yeast, paprika, garlic, onion and mix very well. You may need to add a little more chickpea flour depending on how wet the zucchini mix is.

Form into small patties and pan roast in the oil of your choice. Press down well so the patties are fairly thin and cook till crispy, golden brown.

Notes:

Nutritional yeast or savoury yeast

  • High in protein, some carbohydrate. Good source of B group vitamins, some are also fortified with B12.
  • Really good in mashed potatoes and scrambled tofu, and is a great topping on popcorn – it has a slightly cheesy flavour.

Besan Flour

  • High carbohydrate content, but has the highest protein content of any flour.
  • Has a slightly nutty taste
  • Also known as Gram flour or Garbanzo bean flour in US recipes.
  • Gluten free
  • High in many minerals including iron, magnesium, phosphorus, potassium and zinc.

 

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