Vegan Zucchini Fritters With Chickpea Flour (Gluten-Free) - Go Eat Green (2024)

Vegan Zucchini Fritters with Chickpea Flour make an easy appetizer, a quick kid-friendly snack, or a delicious savory breakfast with a bowl of fresh salad.

These golden zucchini and carrot fritters are packed with flavor, plant protein, and a perfect blend of spices. They are crispy on the outside while soft and moist on the inside.

Bonus? These healthy veggie patties are completely plant-based, gluten-free, grain-free, and egg-free.

Top with Dairy-Free Sour Cream or Plant-Based Burrata Cheese and fresh chives for extra flavor.

Seasonal vegetables are my go-to inspiration for creating the best budget-friendly recipes that are full of nutrition and taste.

And now, that we have zucchini in abundance, I thought why not turn them out into scrumptious fritters that are a perfect fit for brunch or lunch box filler?

I highly recommend my oven-baked potato zucchini fritter recipe if you love baked fritters instead of fried ones. For more ideas, check out these protein-packed Quinoa Patties, Chickpea Fritters, or my Eggless Potato Latkes.

I know you'll love this wholesome fritter recipe. Let's make these hearty snacks together!

Ingredients

You'll need a few inexpensive pantry staples to prepare these fried zucchini besan fritters:

• Zucchini (also known as courgette or summer squash)
• Carrots
• Onion
• Fresh parsley
• Chickpea flour (also known as garbanzo bean flour)
• Extra virgin olive oil
• Spices (salt, ground black pepper, cumin powder, dry garlic)
• Dill, fresh or dry, for garnishing (optional)

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

Instructions

Prepare zucchini. First, trim the ends of the zucchini but don't peel it. Grate it on the coarse side of the grater. Over a strainer, with clean hands, squeeze out the excess liquid as much as can. Pour out the liquid out of the bowl.

Make the batter. Next, grate carrots and onion. Finely chop up fresh parsley. Add grated carrots, onion, parsley, chickpea flour, and spices to the bowl with grated zucchini. Stir everything together until all is well incorporated.
At this point, you can check the saltiness level and add more salt to taste, if needed.
If the batter is too soggy, add more chickpea flour, a spoonful at a time.

Form the fritters. Heat olive oil in a large frying pan over medium-high heat. Once the oil is hot, scoop about ¼ cup of the batter and place it into the pan, gently pressing and flattening them into rounds.

Cook the fritters. Fry your veggie patties for 2-3 minutes, flip, and cook for 2-3 minutes more, or until the patties are golden brown on both sides. After frying, place cooked vegetable fritters on a plate lined with a paper towel.

Serve and enjoy. Serve immediately while still hot or cold with a mustard sauce, creamy avocado dip, vegan queso dip, or homemade hummus.

Variations and Additions

You can make easy customizations to these egg-free fritters. Here are some options:

• Chickpea Flour - instead of chickpea flour you can use all-purpose flour or whole wheat flour. Or you can check out my guide for more gluten-free alternatives to chickpea flour.
• Onion - swap it with fresh chives or scallions (spring onions).
• Carrots - substitute them with red bell pepper, corn, or beets.
• Parsley - replace it with cilantro, fresh basil leaves, spinach, or arugula.
• Olive oil - for frying, you can use any neutral oil like sunflower or grapeseed oil.
• Cheesy - add nutritional yeast flakes for a lovely cheese-like umami flavor.
• Spicy/Herby - feel free to mix in your favorite spices or herbs to enhance the flavor, aroma, and color of your fritters.

Storage

Although these fritters are best when eaten right away they can be stored in an airtight container in the fridge for up to 5 days.

Top Tips

• Squeeze out as much liquid as you can. The more liquid you squeeze out of the grated zucchini, the thicker the batter will be and you'll get crispier zucchini. The wetter the batter, you'll get the more soft and tender zucchini.
• Don't overcrowd the pan. Oil will cool down quickly and fritters become soft instead of crispy.
• Don't use too much oil. You need oil just to coat the pan. We won't do deep-frying here.
• Place fritters on a kitchen paper towel immediately after frying to absorb the excess oil.

What To Serve With Zucchini Fritters

You can enjoy these meatless patties as a great lunch or dinner on the go while at work or home. Also, you can easily double or triple the ingredients to feed a large crowd. They are a super cheap meal prep idea suitable for large family gatherings or picnics. Truly, they are so versatile, there are so many ways you can serve them:

More Chickpea Flour Recipes

Here are my favorite recipes using gram flour:

📖 Recipe

Made these vegan squash fritters?

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