Indian Spiced Zucchini and Chickpea Fritters

Gluten-free | Grain-free | Low Carb | Recipes | Vegetarian

By: Ashley Dew

These light and spicy zucchini and chickpea fritters are made with a tomato, mint and cucumber salsa that wins my heart over again and again. Chickpeas are a superfood with the ability to help lower blood glucose levels, help prevent bone loss and osteoporosis due to their high iron and calcium levels. decrease LDL cholesterol (the bad guys), help prevent high blood pressure due to their high levels of potassium, support heart health with their high levels of ​​fiber, potassium, B vitamins, iron, magnesium, and selenium, and support mental health with their high levels of choline, which plays a significant role in mood, muscle control, learning, and memory. Add tomatoes, mint and cucumbers to that bundle of health, and, well, it doesn’t get a whole lot healthier.

It makes a lovely vegetarian lunch or dinner and you can choose to make it dairy free by replacing the cow’s yogurt with coconut yogurt.

Servings

8

Ready In:

60 mins

Calories:

219

Good For:

Snack, Side

Ingredients

For the fritters:

  • 3-4 zucchinis (500g grated weight)
  • ½ tsp salt
  • 1 chili, deseeded and finely chopped
  • 3 spring onions, finely sliced
  • 1 tbsp medium hot curry powder
  • 1 tsp fresh ginger, finely grated
  • 3 tbsp cilantro (coriander) leaves, chopped
  • 100g grams chickpea flour
  • 1 can chickpeas (400 grams), rinsed and drained, then lightly mashed with a fork, so some are crushed and some whole
  • Avocado oil for frying
  • finely grated zest of 1 lime or lemon
  • 3 ounces organic yogurt (preferably goat or sheep)

For the salsa:

  • 480g cherry tomatoes
  • 1 mini cucumber or ½ a large one, diced
  • small bunch of mint, leaves finely shredded
  • 1-2 chilies, finely chopped
  • 2 tbsp extra virgin olive oil for dressing
  • juice of ½ lime or lemon, more to taste
  • salt and pepper

Instructions

FOR THE FRITTERS
Step 1

Put a clean tea towel in a colander. Add in grated zucchinis. Wring the towel several times, to squeeze out as much moisture as you can. Place towel dried zucchini into a bowl big enough that you can add in the other ingredients.

Step 2

Add in the chopped chili, spring onion, curry powder, ginger, cilantro, chickpea flour and chickpeas.

Step 3

Mix together well, cover and chill for at least 30 minutes.

Step 4

Meanwhile, mix the zest from 1 lime into the yogurt.

FOR THE SALSA
Step 1

Mix all the ingredients in a bowl, season and leave to stand.

Step 2

Roughly shape the mixture into 8 balls, then flatten into patty shapes. Heat a layer of oil in a large non-stick frying pan. Fry for 3-4 minutes on each side, until golden. Serve with a dollop of yogurt and the salsa on the side.

Nutrition Facts

Servings 8

Amount per Serving
Calories 219
Total Fat 10.0 g
Saturated Fat 1.0 g
Cholesterol 5 mg
Sodium 225 mg
Total Carbohydrates 28.0 g
Dietary Fiber 6.0 g
Total Sugars 6.0 g
Protein 7.0 g

 

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