Zucchini and Carrot Chickpea Fritters

These fritters are the perfect light meal or quick side. Complete with plenty of vegetables, protein from the garbanzo beans and egg, as well as plenty of flavor, this one will satisfy all your cravings.

It is important that the shredded vegetables are as dry as possible for this recipe, or the batter will end up wet and the fritters will not hold together in your pan. Follow the directions carefully!

Zucchini and Carrot Chickpea Fritters

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 2 servings


  • 1 tbs. butter or oil of choice
  • 2 small carrots, 1 cup shredded
  • 1 small zucchini or summer squash, 1 cup shredded
  • ½ can chickpeas, ¾ cup drained and rinsed
  • 1 egg
  • 1/4 cup flour of choice
  • ¼ cup Oh! Veggies Sesame Ginger Sauce
  • 2 tbs. Oh! Veggies Sesame Sizzle Shake


  1. Shred carrots and zucchini/summer squash.
  2. Using both hands to press shredded zucchini into a packed ball, squeeze over sink, to release as much liquid as possible. You want these DRY!
  3. Drain and rinse chickpeas.
  4. Beat egg in a small bowl.


In a medium bowl, mash chickpeas roughly with potato masher. Add shredded vegetables, egg, flour, Sesame Ginger Sauce and Sesame Sizzle Shake. Mix thoroughly. Shape batter into 6 balls. Heat butter or oil in a large pan over medium heat. When pan sizzles when spritzed with water, add balls and lightly press to form flat fritters. Cook for 5-10 minutes, until beginning to brown. Flip and cook for another 5 minutes.

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