Healthy Chickpea and Zucchini Fritters

Healthy Chickpea and Zucchini Fritters

by Kristen on April 24, 2012

Healthy Chickpea and Zucchini Fritters
There’s dirty little secret no one wants to share with you. Sure it all looks great from the outside: expensing restaurant meals, taking cool pictures, making delicious food etc etc. But there’s a dark side too. Food blogging is bad for the waistline. There, I said it.

With all the chocolate chip cookie dough ice cream and spaghetti and meatballs and fried oyster po’ boys smothered in chipotle aioli being consumed around here it’s nearly impossible not to feel a little softer around the middle. I’ve never been one to do that thing called ‘watching my weight’ before but I think it might be time to before I end up watching myself eat my way into a new jean size.

That’s what the ‘healthy’ in the chickpea and zucchini patties in all about.

Healthy Chickpea and Zucchini Fritters
They’re like an extra moist and tasty falafel, delicious on their own or in a pita.  Baked instead of fried these little patties are still a little crispy despite not being fried in oil. I served them with no fat Greek yogurt (cringe, that sounds sacrilegious to my ears.) There’s no way I can sit here and tell you that no fat yogurt is worth eating. It’s not, in my opinion. But no fat Greek yogurt still manages to be thick and creamy and a close replica of the original.

Recipe adapted from Whole Living. I would like to thank Johnny Miller for the beautiful photograph that I tried my best to replicate as a part of my Get Better at Photography Plan.

Healthy Chickpea and Zucchini Fritters

5.0 from 2 reviews
Healthy Chickpea and Zucchini Patties
 
Prep time
Cook time
Total time
 
Baked chickpea and zucchini patties are similar to a falafel but much lighter and with some extra added healthy veggies. Serve in a pita or on their own with a light yogurt dip.
Author:
Serves: 4
Ingredients
  • 1 15.5-oz can chickpeas, drained and rinsed
  • 1 cup plain breadcrumbs
  • 1 zucchini, coarsely grated and squeezed dry
  • 1 small red onion, coarsely grated and squeezed dry
  • 1 egg, lightly whisked
  • 1 teaspoon coarse salt
  • Grapeseed or olive oil for pan
  • 4 whole-wheat pitas
  • Low-fat Greek yogurt, mixed with a few tablespoons of lemon juice
  • Baby lettuce
  • 1 cup fresh mint leaves
Instructions
  1. Pre heat oven to 350 degrees
  2. Mash chickpeas in a bowl or food processor till smooth
  3. Remove the chickpeas from the food processor and mix in a bowl with the zucchini, onion, breadcrumbs, egg, and salt
  4. Form into patties and place on an oiled baking sheet or cast iron pan
  5. Bake in oven for 10 minutes on each side
  6. Serve in pitas with yogurt, lettuce and mint
Notes
Recipe adapted from Whole Living

 

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{ 13 comments… read them below or add one }

Lynell

I make falafel at home often, but I’m definitely going to try this spin the next time. However, I highly recommend elevating the yogurt to the next level by also mixing in plenty of dill and freshly grated garlic. Even some diced and drained cucumber would be good, making it a bit more like a tzaziki sauce.

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Kristen

Hey Lynell,

That’s a great idea about the yogurt. I’ll be doing that for sure next time!!

Reply

bilbaobab

this looks DELISH!!! and still healthy since it’s baked not fried :) thanks for sharing the recipes :)

Reply

Kristen

No problem at all! I’m always stoked when I can find healthy food that’s also delicious :)

Reply

2peasandapot

Hey, Nice! Any sandwich is welcome, especially vegetarian. We’ve complained many times about the lack of veg sandwich ideas all over the place. Looks awesome.

Reply

Kristen

I really do need to get a few more vegetarian recipes up here. I was vegetarian for years and still love meatless meals. I’ll see about getting a few more veggie sandwiches up here!

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MelissaK

This looks great! What temperature did you bake them at?

Reply

Kristen

Hey Melissa,

Guess I should have mentioned that in the recipe, oops! I baked them at 350 degrees :)

Reply

Rachel @ Bakerita

These look amazing! I love falafel and these look like an amazing healthier alternative, and let’s be real: it’s the beginning of summer, isn’t everyone on a diet?! Mmm, can’t wait to whip up some homemade tzadziki sauce to eat with these!

Reply

Kristen

Hey Rachel,

It’s true, I just went and bought some bikinis today and am back on board the healthy eating train again. Tzadziki would be perfect with these!

Reply

Louisa

Hi there, when you say “Mix with zucchini, onion, breadcrumbs, egg, and salt” does that mean in a bowl or in the food processor if i use a food processor to smoothen the chickpeas. Thanks!

Reply

Kristen

Hi Louisa,

After you blend the chickpeas take them out of the food processor and mix them in a bowl with the other ingredients. If everything goes into the food processor together it will just become mush … you def don’t want that!

And thank you for your question. It really helps me to figure out where my recipes need more explanation!

Reply

Cindy B

Love this recipe–and cannot wait to try it. Looks like something I would love to take for lunch!

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