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Golden zucchini fritters stacked on plate with creamy dip and herbs.

Chickpea Zucchini Fritters (Easy Mediterranean Recipe)

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 fritters
Author: Nico Pallotta

  • 1 pound (450 g) zucchini grated - about 2 medium
  • 1 can chickpeas 15 oz / 400 g can - rinsed and drained well
  • 1 large egg or 2 eggs if small
  • 1 small red onion thinly sliced
  • 1 clove garlic grated
  • 1 teaspoon dried oregano or dried dill
  • ½ cup (75 g) all-purpose flour up to ¾ cup if batter is wet
  • ½ cup (75 g) crumbled feta or grated parmesan
  • 2 teaspoons baking powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil extra virgin

  • Grate 1 pound zucchini on the large side of a grater. Put it in bowl or colander, sprinkle with 2 pinches of salt, and let it sit for 10 minutes to release water.
    Step 1 Freshly grated zucchini tossed with salt in metal colander.
  • Squeeze the zucchini really well with your hands or a clean kitchen towel. Remove as much liquid as you can so the fritters don't get too moist.
    Step 2 Hands squeezed salted zucchini to remove excess water.
  • In a large bowl, mash 1 can chickpeas (drained) with a fork, leaving some chunky.
    Add 1 large egg, then mix in the squeezed zucchini, 1 small red onion, 1 clove garlic, 1 teaspoon dried oregano,½ cup all-purpose flour, ½ cup crumbled feta, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
    Stir with a spoon until it's all mixed into a thick batter.
    Step 3 Mashed chickpeas mixed with zucchini, feta, and herbs in bowl.
  • Heat a thin layer of olive oil in a non-stick pan over medium heat. Scoop the batter into the pan and gently flatten.
    Cook for 4 to 6 minutes per side until golden and cooked through.
    Step 4 Fritters cooking in non stick skillet until golden underneath.
  • Place on a plate lined with paper towels. Serve warm with a squeeze of lemon, yogurt dip or tzatziki or a simple Greek bean salad.
    Step 5 Warm fritters served with yogurt dip and lemon juice.
Substitutions
  • Zucchini → Yellow squash
  • Chickpeas → White beans or cooked lentils
  • Egg → 1 flax egg or simply more flour until they hold together
  • Red onion → Shallots or green onions
  • Garlic → Garlic-infused olive oil or a pinch of asafoetida
  • Dried oregano → Fresh dill, dried dill, parsley, or mint
  • All-purpose flour → Whole wheat flour, gluten-free flour blend, or chickpea flour
  • Baking powder → Skip (for slightly denser fritters)
  • Feta → Grated parmesan
  • Extra virgin olive oil → Any neutral cooking oil
 
Tips
  • Squeeze really well – This is the #1 secret to firm, crispy fritters.
  • Mash partly – Mash some chickpeas and leave some whole for better texture and structure.
  • Use medium heat – A good non-stick pan and steady heat cooks them through without burning.
  • Don’t flip early – Wait until the bottom is golden and fully set. I cook mine 6 minutes per side.
  • Adjust texture – Too wet? Add 1 spoon flour. Too thick? Add a splash of milk.
  • Test one first – Cook a small fritter to check salt and texture.
  • Store smart – Keep in the fridge up to 3 days and reheat in a pan to crisp up.
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