Prep Time: 15 mins Total Time: 45 mins Yields: 8 Fritters
Ingredients: Resource from tasty.com
1 cup chickpeas
1 zucchini, grated
1 carrot, grated
2 eggs or make flax eggs (2 tbsps flax seed with 5 tbsps of water, let sit until thickened 5 mins)
½ cup panko
¼ cup flour
2 teaspoons fresh basil, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
olive oil
Preparation:
Mash chickpeas with a fork in a large bowl or use food processor to blend. Set aside.
Grate zucchini and carrots. Squeeze out as much moisture as possible.
Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
Stir until completely combined.
Heat olive oil in a large skillet on medium heat.
Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
Serve with a dollop of plain Greek yogurt and diced green onion.