Chickpea, Carrot and Zucchini Fritters with Creamy Hummus

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My very first attempt at Veggie Fritters were a total success. Chickpea based, they are an excellent source of protein! I highly recommend making the hummus to go with these, it will make them extra delicious. The fritters taste really good as leftovers, too! Nom away friends as I take you to Veggie Fritter heaven.

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Chickpea, Carrot and Zucchini Fritters with Creamy Hummus
Serves 5
delicious creamy tahini hummus over crispy veggie fritters...yes please!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1/2 of a large can chickpeas, rinsed and drained
  2. 1 cup grated zucchini
  3. 1/2 cup grated carrots
  4. 1 clove garlic, chopped
  5. 2 tbsp tahini
  6. 2 tbsp fresh lemon juice
  7. 1 tsp cumin
  8. sea salt and black pepper
  9. 3-4 tbsp olive oil
  10. FOR THE HUMMUS
  11. 1/2 of the rest of the can of chickpeas
  12. 4 tbsp tahini
  13. 4 tbsp olive oil
  14. 1/2 tsp sea salt
  15. 1/2 tsp cumin
  16. a shake of black pepper
Instructions
  1. Blend the chickpeas in a food processor with the garlic, tahini, lemon juice, cumin, olive oil and salt.
  2. Next, add the zucchini and carrot and blend lightly for 5 seconds.
  3. Fry on pan for about 3 minutes each side or until golden brown on low-medium heat.
  4. Serve hot with hummus!
HUMMUS
  1. Blend the hummus ingredients in a food processor.
  2. Serve with fritters, enjoy!
The Pure Life https://theacnenutritionist.com/

 

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  1. Ricarda says:
    October 25, 2014 at 2:57 pm

    WOW, what an amazing fritter idea! I’ve been missing Roesti dishes… Chick peas are amazing! I guess you could add/play around with other ingredients such as shredded potatoes, onions, spinach, arugula etc. as well! WOW WOW WOW! THANKS for making it so easy to print your recipes!

    • Sisley says:
      October 26, 2014 at 2:52 am

      Hi Ricarda! Yes, I definitely recommend using these as a base for experimentation! Let me know if you find a good combo. X

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