Empty My Fridge
Carrot Zucchini Chickpea Fritters
Ingredients
- Zucchini1
- Carrot · chopped½ cups
- Garlic3 cloves
- Ginger½ inches
- Chili pepper1
- Chickpea15 oz
- Cumin½ tsp
- Coriander seed½ tsp
- Peppercorn · ground½ tsp
- Cinnamon · ground¼ tsp
- Cardamom · ground¼ tsp
- Salt½–¾ tsp
- Chia seed1 tbsp
- Flour¼ cups
- Breadcrumb1–2 tbsp
- Oilas needed
Instructions
- Grate the zucchini, squeezing out excess moisture in a paper towel if it is wet.
- Process the carrot, ginger, garlic and chili until finely shredded, then add to the zucchini.
- Pulse the chickpeas until coarse, not a paste, and add to the bowl. A masher also works.
- Crush the cumin, coriander and black pepper in a mortar or grind coarsely. Heat 1/2 tsp oil in a small skillet, add the crushed spices and cook until fragrant. Alternatively, dry roast them until fragrant, or use them unroasted.
- Add the spices, cinnamon, cardamom, salt, flour and flax to the vegetable mixture and mix well. Add breadcrumbs if the mixture is too loose.
- Form patties and cook in a little oil over medium heat for 5 to 6 minutes per side.
- To bake, bake at 400°F (205°C) for 20 to 25 minutes, then broil for a minute to crisp.
Summarized from Vegan Richa's video. Watch it for the details.
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