Zucchini and Chickpea Fritters

These fritters are a great way to use up leftover zucchini and chickpeas. They're easy to make and can be served as an appetizer, main course, or side dish. The fritters are crispy on the outside and tender on the inside, and they're packed with flavor from the zucchini, chickpeas, and spices.

The first time I made these fritters, I was looking for a way to use up some leftover zucchini and chickpeas. I had been craving falafel, but I didn't have any time to make the traditional dish. So, I decided to experiment with a fritter version. I was so happy with the results that I've been making these fritters ever since. They're quick and easy to make, and they're always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup grated zucchini
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chickpea flour

Instructions

1. In a large bowl, combine all of the ingredients.
2. Mix well to combine.
3. Heat a large skillet over medium heat.
4. Drop the batter by rounded tablespoons into the hot skillet.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve warm with your favorite dipping sauce.

Why It Works

• The combination of zucchini and chickpeas gives these fritters a great texture. The zucchini is tender and moist, while the chickpeas add a bit of heartiness and crunch.
• The spices in these fritters give them a delicious flavor. The cumin, salt, and black pepper add a savory flavor, while the cilantro adds a bit of freshness.
• The chickpea flour helps to bind the fritters together and gives them a crispy exterior.