RECIPE: Chick Pea and Zucchini Fritters

Serves 4

These fritters can be served as a light lunch, or as a part of a larger meal. They are especially tasty with tzatziki.

  • 1 small zucchini, grated
  • 2 small carrots, grated
  • 3 cloves of garlic, grated
  • ½ inch ginger, peeled and grated
  • 1½ cups cooked chickpeas
  • ¼ cup chickpea flour
  • 2 tablespoons flax or chia seed meal
  • 1 teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • ¼teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne
  • Oil as needed

Lightly press the grated zucchini on a paper towel to remove excess moisture. Combine with carrots, garlic, and ginger in a bowl. Process chickpeas until coarsely blended and add to the bowl. Combine flour, flax meal, salt, and spices, and add to vegetable mix. Mix well.

Form into 8 patties and cook with a little oil in a skillet over medium heat for 5–6 minutes per side, or until a good crust forms