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Chickpea Zucchini Fritters
2026 August 18
Ingredients for 4 servings
- 150 g cooked chickpeas
- 100 g courgette
- 3 tbsp roasted chickpea flour
- 2 tbsp fine spelt flour
- 1 tbsp fennel seeds
- ½ tsp ground cumin
- 1 tsp turmeric
- 3–5 pinches chilli powder
- 1 tsp natural salt
- 2 tbsp each of chopped fresh parsley and coriander
- Coconut oil
Preparation
Finely grate the courgette and roughly chop the chickpeas using a hand blender. Crush the fennel seeds in a mortar. Mix all the ingredients, except the coconut oil, into a thick paste. Fill a very small saucepan 2 cm deep with coconut oil. Using a spoon, drop small fritters of the chickpea mixture into the hot oil and ‘fry’ until crispy. Drain on a piece of kitchen roll and keep warm. Top up the saucepan with a little coconut oil after each batch.
