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).
