These chickpea fritters with zucchini are golden on the outside and soft in the center, with cumin, ginger, cilantro, mint and green onions adding plenty of flavor. A few whole chickpeas add texture, while chickpea flour helps the fritters hold together.
I serve them with a spoonful of yogurt and a simple salad for a complete vegetarian meal.
Published on September 17, 2026
PREP TIME
15 min
COOK TIME
15 min
DIFFICULTY
Easy
STORAGE
3 days
This recipe started with an idea from Yotam Ottolenghi, whose way of combining vegetables, fresh herbs and spices has always appealed to me.
With their chickpea flavor and fresh herbs, these fritters might remind you of falafel. The method is quite different, though: the batter, made with chickpea flour and water, is soft and cooks in a skillet, much like pancakes.
The zucchini keeps the fritters moist, while ginger, cumin and fresh herbs give them a bright, aromatic flavor.
Chickpea Flour and Cooked Chickpeas: Why Use Both?
Chickpea flour and cooked chickpeas play different roles in this recipe.
The flour is the base of the batter. Mixed with water, it gives the fritters structure, helps them hold together and adds a mild, slightly nutty flavor.
The cooked chickpeas stay whole in the batter. They add texture and a little extra bite, and they boost the chickpea flavor.
Chickpea flour is fairly easy to find in natural food stores, specialty grocery stores and many supermarkets, usually in the baking or gluten-free section. It’s sometimes labeled garbanzo bean flour, gram flour or besan.
It’s naturally gluten-free, but if you have to avoid gluten completely, check the packaging to make sure there’s no risk of cross-contamination.
Getting the Right Texture for Chickpea Fritters
Zucchini can release quite a bit of water, and the amount varies from one zucchini to another, so you may need to adjust the batter slightly.
If you have time, lightly salt the grated zucchini and let it drain in a colander for at least 10 minutes, then squeeze it gently in a clean kitchen towel.
You can also add the zucchini directly to the batter and simply check the texture before cooking.
The batter should be soft but not runny. When you spoon a little into the skillet, it should spread slightly but still hold its shape.
If it seems a little too loose, add more chickpea flour, one tablespoon at a time.
I like to cook one small test fritter first. It’s the easiest way to check both the consistency and the seasoning before cooking the rest.
How to Cook Chickpea and Zucchini Fritters in a Skillet
Heat a little olive oil in a skillet before adding the batter.
Drop in spoonfuls of batter and flatten them gently if needed. Try to make the fritters roughly the same size, and don’t make them too thick, so the centers cook through before the outsides burn.
Let them cook undisturbed until the underside is golden and the edges begin to set. At that point, they should be easy to flip.
Cook for about 2 to 3 minutes per side, lowering the heat slightly if they brown too quickly.
Add a little more oil between batches if necessary.
The finished chickpea and zucchini fritters should be well browned on the outside and soft in the center.
What to Serve with Chickpea Fritters
I usually serve these fritters with a green salad, a few tomatoes and a spoonful of Greek yogurt sprinkled with fresh herbs.
For a dairy-free version, simply use a plant-based yogurt instead.
Pickled red onions are also a great addition. Their tang and crunch contrast beautifully with the soft texture of the fritters.
For a heartier meal, serve them with red lentil hummus and warm pita on the side.
You can also make the fritters smaller and serve them as an appetizer, with the yogurt in a small bowl for dipping.
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Chickpea Fritters with Zucchini and Fresh Herbs
Soft chickpea and zucchini fritters flavored with cumin, ginger and fresh herbs, pan-fried until golden on the outside and soft in the center. Vegetarian and naturally gluten-free.
4
servings15
minutes15
minutesTurn this on to keep your screen awake while you cook.
Ingrédients
14 oz 14 oz zucchini (1 to 2 medium), grated
1 1/4 cups 1 1/4 cups chickpea flour, plus more if needed
3/4 cup 3/4 cup cooked chickpeas, homemade or canned (drained and rinsed)
1 teaspoon 1 teaspoon cornstarch
1 inch cm piece fresh ginger, grated, or 1 teaspoon ground ginger
5 tablespoons 5 tablespoons chopped fresh herbs, such as cilantro, parsley and mint
4 4 green onions, finely chopped, or ½ onion
1/2 teaspoon 1/2 teaspoon ground turmeric
1 teaspoon 1 teaspoon ground cumin
3/4 ml 3/4 cup water
Fresh chile pepper or red pepper flakes, to taste (optional)
Salt
Olive oil, for cooking
Greek yogurt or plant-based yogurt, for serving (optional)
Instructions
- Grate the zucchini
Lightly salt the grated zucchini and let it drain in a colander for at least 10 minutes to release some of its moisture. Then squeeze it gently in a clean kitchen towel.
If you're short on time, you can skip the draining and use the zucchini as is. - Make the batter
Whisk together the chickpea flour and cornstarch. Gradually add the water, whisking until smooth and about as thick as pancake batter. - Add the remaining ingredients
Add the zucchini, cooked chickpeas, green onions, ginger, fresh herbs, cumin, turmeric and chile, if using.
Season with salt, going easy if you salted the zucchini earlier, then mix well.
- Check the consistency
Heat a little olive oil in a skillet over medium heat and cook one small test fritter. The batter should spread slightly but still hold its shape. If it seems too loose, add a little more chickpea flour, one tablespoon at a time, then test again. - Cook the fritters
Add a little more oil to the skillet if needed.
Drop in spoonfuls of batter and flatten them gently with the back of the spoon.
- Let them brown
Cook for about 2 to 3 minutes without moving them. Once the underside is golden and the edges begin to set, flip the fritters and cook for another 2 to 3 minutes.
Add a little more oil between batches if necessary.
- Serve
Serve hot with Greek yogurt or plant-based yogurt and a few fresh herbs, if desired.
Minute Papillote Tip
- To save time, I cook several fritters at once in a large skillet. I also sometimes use a tabletop crepe maker with small individual wells (similar to a mini pancake maker), which makes six to eight at a time and keeps them all the same size.
Frequently Asked Questions
Can I make chickpea fritters ahead of time?
Yes. Once they’ve cooled completely, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat with a small drizzle of oil. This brings back a little crispness on the outside while keeping the center soft.
Can I freeze chickpea fritters?
Yes. Let them cool completely, then freeze them in a single layer, or stack them in an airtight container with parchment paper between the layers. They’ll keep for up to 2 months.
You can reheat them directly from frozen in a skillet over low heat, or warm them in the oven until heated through.
Can I use canned chickpeas?
Yes. Drain and rinse them thoroughly before weighing out the amount needed for the recipe.
Home-cooked chickpeas work just as well.
If you use canned chickpeas, don’t toss the liquid: known as aquafaba, it can replace egg whites in some recipes, including my old-fashioned macarons.
Are chickpea fritters with zucchini vegan?
Yes, the fritters themselves contain no animal products.
If you serve them with yogurt, choose a plant-based yogurt to keep the whole dish vegan.
Are chickpea flour fritters gluten-free?
Yes, chickpea flour is naturally gluten-free. If you are cooking for someone with celiac disease or a strong gluten sensitivity, check the packaging to make sure the flour was processed in a gluten-free facility.
More Chickpea Recipes
These recipes are still in French for now. If you’re curious, feel free to take a peek — the English versions are coming soon!
Tandoori-Inspired Chickpea Curry
Tender chickpeas cooked in a warm, fragrant tandoori-inspired spice blend, with a rich, comforting sauce that's perfect with rice or naan.
Roasted Cauliflower and Chickpea Salad
Roasted cauliflower, chickpeas, arugula and cherry tomatoes, served with a lemony tahini dressing.
