Vegan recipe for chickpea fritters with carrots and zucchini. Egg free, nut free, yeast free. Can be made gluten free. Boiled chickpeas, grated vegetables and Turkish spices. Makes 7 to 8 meatballs
Shave/shred the zucchini and place in a bowl using a grater or food processor. Squeeze the zucchini lightly in a paper towel if it’s too wet.
Carrots, ginger, garlic, chili in food processor process and add to the bowl. Or use a grater.
Process the chickpeas until coarsely mixed and not fully breaded. Put in the bowl. (I use a mini food processor and it works great for both steps).
Prepare the mixture of Turkish spices ahead : Crush the coriander with the cumin and black pepper in a mortar and pestle. Or pulse in a spice grinder for a coarse meal. Heat 1/2 teaspoon oil in a small pan. When hot, add crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flaxseed and mix well. Add the flour and mix. Add breadcrumbs if needed.
Form patties and fry in a pan with a little oil over medium-high heat for 5-6 minutes per side .
To bake, bake at 400°F for 20-25 minutes. Grill for one minute.
Serve as a snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber or ranch raita.