Baked Zucchini Chickpea Fritters

Zucchini is one of those vegetables that shows up in abundance in the summer and it’s a wonderful way to add lightness, fibre, and hydration to your meals. These baked zucchini chickpea fritters are a nourishing option when you want something satisfying but not heavy. They’re plant-based, naturally gluten-free, and baked instead of fried, so you get all the flavour with a lighter touch. I like them as a quick lunch with a dollop of salsa, on top of a salad for extra protein, or tucked into a wrap when I need something portable. They also keep well, making them a simple meal-prep option you can enjoy throughout the week.

Servings 10 fritters

Ingredients

2 medium zucchinis grated (about 2 cups)
1/2 tsp sea salt to draw out water from zucchini
1 1/2 cups chickpeas 15 oz can
1/4 cup oat flour or chickpea flour
2 tbsps ground flax seed
3 tbsps water
1 tbsp lemon juice
3 garlic cloves minced
1/4 cup red onion chopped (or green onion)
1/4 cup parsley or fresh dill
1 tsp cumin
1 tsp smoked paprika
2 tbsps nutritional yeast optional

Instructions

Prep the zucchini: Grate zucchini and sprinkle with 1/2 tsp salt. Let sit in a bowl for 10–15 minutes. Then, using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible.
Make the flax egg: In a small bowl, mix ground flaxseed with 3 tbsp water. Let sit for 5–10 minutes until it gels.
Mash chickpeas: In a large mixing bowl, mash the chickpeas with a fork or potato masher, leaving a few chunks for texture.
Mix everything: Add the squeezed zucchini, flax egg, oat flour, lemon juice, garlic, onion, parsley, cumin, paprika, and optional nutritional yeast to the mashed chickpeas. Stir until well combined. Season with salt and pepper to taste.
Let the mixture rest: Cover the bowl and let the mixture sit for 10–15 minutes. This allows the flour and flax to absorb moisture and makes the mixture easier to shape.
Form patties: With damp hands, shape the mixture into small patties (about 10-12). If the mixture still feels too wet, add a bit more flour, 1 tablespoon at a time.
Bake: Place the patties on a parchment-lined baking sheet. Bake at 400°F for 20 minutes, then flip and bake for another 15–20 minutes until golden brown and firm.
Cool and serve: Let the fritters cool slightly before serving. They firm up even more as they cool.

Notes

Squeezing zucchini is key: The more water you press out, the firmer your fritters will be.

Rest the batter: Don’t skip the 10–15 minute rest before shaping. It helps everything bind.

Serving ideas: Topped with salsa or a lemon-tahini sauce, in a wrap with greens, on a salad for added protein, as a burger patty substitute.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Warm fritters in a 375°F oven for 8–10 minutes, or in a skillet over medium heat until heated through and crisp. They can also be frozen (up to 2 months) and reheated straight from frozen.

Baked Zucchini Chickpea Fritters