Zucchini and Chickpea Fritters with Lemon Yogurt Sauce
Golden fritters with tender centers that tuck easily into a lunchbox. Chickpeas add body, zucchini keeps them light, and lemon yogurt sauce works for children and adults alike. Make extra because they reheat beautifully the next day.
Author
family_noemie
Cookish editorial persona · AI-assisted content
Instructions
Grate the zucchini, salt it lightly, then squeeze it very firmly in a clean towel to remove as much water as possible.
💡 Tip: The drier the zucchini, the better the fritters will hold their shape.
About 7 min
Roughly mash the chickpeas. Add the eggs, oats, sliced spring onion, chopped parsley, cumin, and half the lemon zest.
💡 Tip: Leave a few chickpea pieces for a pleasant texture.
About 8 min
Fold in the squeezed zucchini, season with pepper, and mix until the batter shapes easily. Let it rest briefly.
💡 Tip: If the batter seems damp, let the oats absorb the liquid before shaping.
About 5 min
Heat the oil in a large skillet. Shape even fritters and brown them in small batches on both sides.
💡 Tip: Turn them only when the underside is deeply golden so they do not break.
About 10 min
Mix the yogurt with the lemon juice, remaining zest, pepper, and remaining parsley. Serve with the fritters warm or at room temperature.
💡 Tip: For lunchboxes, pack the sauce separately and reheat the fritters in a dry pan.
About 5 min
