Zucchini Chickpea Patties

$- Zucchini: Use 2 medium zucchinis. Grate them and squeeze out excess moisture. - Chickpeas: One can (15 oz) of chickpeas. Drain and rinse them well. - Other key ingredients: - 1/2 cup breadcrumbs (gluten-free if needed) - 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1/4 cup fresh parsley, finely chopped - 2 green onions, thinly sliced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 large egg (or a flax egg) - Olive oil for frying - Calories per serving: Each serving has about 250 calories. - Macronutrient breakdown: Roughly 10g of protein, 30g of carbs, and 10g of fats per serving. - Dietary considerations: This recipe can be vegan if you use a flax egg and nutritional yeast. It's also gluten-free with the right breadcrumbs. With these ingredients, you can create a batch of Zucchini Chickpea Patties that are tasty and healthy. For the full recipe, check out the Zesty Zucchini Chickpea Patties 🥒 section. Grating and draining zucchini is a key step. Start by grating two medium zucchinis. Once grated, transfer them to a clean kitchen towel. Twist the towel tightly and squeeze out as much moisture as you can. This removes excess water, which helps the patties stay crisp. If you skip this step, your patties may turn out soggy. Next, you’ll want to mash the chickpeas. Take one can of drained and rinsed chickpeas. Use a fork or potato masher to coarsely mash them. Aim for a chunky texture. This gives your patties a nice bite. Don’t over-mash; you want some pieces to remain whole for texture. Now it’s time to mix everything together. In a large bowl, combine the grated zucchini and mashed chickpeas. Add 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan or nutritional yeast, and 1/4 cup of chopped parsley. Also, include 2 sliced green onions, 2 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper. Mix until everything is evenly distributed. For binding, beat one egg in a separate bowl. If you prefer a vegan option, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to form a flax egg. Add this to the chickpea mix and stir until combined. Now, shape the mixture into patties. Aim for a size of 2-3 inches in diameter. You should get about 8-10 patties, depending on how big you want them. Time to cook the patties! Heat olive oil in a skillet over medium heat. The oil should shimmer but not smoke. Carefully place the patties in the skillet, making sure not to overcrowd them. This helps them cook evenly. Cook each patty for about 4-5 minutes on each side. You want them to be golden brown and crispy. If you have more patties than fit in the pan, cook them in batches. Once cooked, transfer them to a plate with paper towels. This absorbs any extra oil and keeps them crispy. Now, enjoy these delicious zucchini chickpea patties! If you want the full recipe, check it out [here](#). - How to test patty readiness: Look for a golden color and a crispy edge. When the patties are firm to the touch, they are ready to flip. If they fall apart easily, they need more time to cook. - Best oils for frying: I recommend using olive oil for its rich flavor and health benefits. Canola oil is another good choice for frying due to its high smoke point. Avoid oils with strong flavors that might overpower the patties. - Accompaniments: These patties go great with a creamy yogurt sauce or zesty tahini. You can also serve them with a fresh salad or grilled veggies for a balanced meal. - Presentation ideas: Arrange your patties on a colorful plate. Garnish with a dollop of sauce and sprinkle fresh herbs on top. This makes the dish eye-catching and appetizing for your guests. For the full recipe, click here! {{image_4}} You can easily swap out ingredients to fit your needs. If you want a dairy-free option, use nutritional yeast instead of Parmesan cheese. This gives a nice cheesy flavor without any dairy. For those avoiding chickpeas, you can try black beans or lentils instead. Both options add protein and keep the patties tasty. Get creative with spices to boost flavor. Try adding chili powder for heat or oregano for a Mediterranean twist. You can also mix in chopped spinach or bell peppers for extra nutrition. These additions not only enhance taste but also add color and texture to your patties. To keep your zucchini chickpea patties fresh, use airtight containers. Glass or plastic containers work great. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. You can reheat your patties in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the patties on a baking sheet for about 10-15 minutes. This helps them stay crispy. If you choose the microwave, heat them for about 30 seconds. They may not be as crispy, but still tasty. For long-term storage, freeze the patties before cooking. Lay them on a baking sheet to freeze individually. Once firm, transfer them to a freezer-safe bag. They will last up to three months. When ready to eat, simply cook them from frozen, adding a few extra minutes to the cooking time. What can I use instead of breadcrumbs? You can use oats, crushed nuts, or ground flaxseed. These options keep the patties together. Each will add its own flavor and texture. How do I make this recipe without eggs? To replace the egg, use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Can I bake instead of fry these patties? Yes, you can bake them! Preheat your oven to 400°F (200°C). Place the patties on a lined baking sheet and bake for about 20-25 minutes. Flip halfway for an even crisp. Do these patties freeze well? Yes, these patties freeze well. Place cooked patties in a single layer on a baking sheet. Freeze until solid, then transfer them to an airtight container. How can I ensure they don’t fall apart while cooking? Make sure to squeeze out all the moisture from the zucchini. This step is key for a firm texture. Also, don’t skip the binding ingredient like egg or flax egg. Can I prepare the mixture ahead of time? Absolutely! You can prepare the mixture a day ahead. Store it in the fridge. Just remember to shape the patties before cooking for best results. For the complete recipe, check out the Full Recipe section above. Enjoy your cooking! In this post, we explored how to make delicious zucchini and chickpea patties. We discussed key ingredients, including preparation methods and cooking tips. You learned about nutritional values and dietary considerations and received advice on serving and storing leftovers. This recipe offers a healthy twist on classic flavors. It’s easy to adapt based on your needs. Enjoy creating your own perfect patties today! Trust me; they won’t disappoint.$

Discover the deliciousness of these Zesty Zucchini Chickpea Patties! Perfectly crispy and packed with flavor, this recipe combines grated zucchini, earthy chickpeas, and aromatic herbs. Easy to whip up in just 30 minutes, they're great as a snack or a main dish. Try these wholesome patties today and impress your family and friends with a new favorite! Click to explore the full recipe and bring this tasty dish to your table!

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Ingredients

2 medium zucchinis, grated

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup breadcrumbs (use gluten-free if desired)

1/4 cup grated Parmesan cheese (substitute with nutritional yeast for a vegan option)

1/4 cup fresh parsley, finely chopped

2 green onions, thinly sliced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 large egg (or substitute with a flax egg made from 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)

Olive oil for frying

Instructions

Begin by grating the zucchinis and transferring them to a clean kitchen towel. Twist the towel and squeeze out as much excess moisture from the zucchinis as possible. This step is crucial for achieving crispy patties.

In a large mixing bowl, use a fork or potato masher to coarsely mash the rinsed chickpeas. Aim for a texture that is somewhat chunky, which will give the patties great character.

To the mashed chickpeas, add the drained grated zucchini, breadcrumbs, your choice of Parmesan cheese or nutritional yeast, chopped parsley, sliced green onions, minced garlic, ground cumin, smoked paprika, and season generously with salt and pepper. Mix thoroughly until all the ingredients are well incorporated.

In a separate small bowl, beat the egg (or prepare your flax egg as previously described) until combined. Add this to the chickpea mixture and stir until just integrated.

With your hands, shape the mixture into patties roughly 2-3 inches in diameter. You should yield about 8-10 patties, depending on the size you prefer.

Heat a generous drizzle of olive oil in a skillet over medium heat. Once the oil is shimmering, carefully place the patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sauté the patties for about 4-5 minutes on each side, or until they are golden brown and have a nice crispy texture.

Once cooked to perfection, transfer the patties onto a plate lined with paper towels to absorb any excess oil, ensuring they stay crispy.

Prep Time: 20 min | Total Time: 30 min | Servings: 4 (approximately 2 patties each)

- Presentation Tips: Arrange the warm patties on a vibrant plate and consider garnishing with a generous dollop of yogurt or tahini sauce alongside, complemented by a sprinkle of fresh parsley for a pop of color. This not only enhances the visual appeal but adds a delightful flavor contrast. Enjoy each bite!