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Corn and Zucchini Chickpea Fritters with Dill Garlic Yogurt Recipe
These crispy chickpea fritters are made vegan and gluten-free using chickpea flour, and filled with fresh summer corn and zucchini. When paired with a garlicky dill yogurt sauce for serving, this protein-packed dish is irresistible!
INGREDIENTSFritters: 2 cups Navitas Organics Chickpea Flour 1 cup water 1½ tsp. salt ½ tsp. pepper ½ tsp. garlic powder 2 Tbsp. nutritional yeast 2 zucchinis 2 ears fresh corn (or equivalent frozen corn) ¼ cup chopped cilantro (loose pack) 1 Tbsp. olive oil (optional) 1 Tbsp. avocado oil 2 cups dairy-free yogurt 2 cloves garlic, minced Juice of ½ a lemon 1 tsp. salt ¼ tsp. black pepper 1 Tbsp. olive oil ¼ cup chopped fresh dill (loose pack) |
DIRECTIONSAdd chickpea flour, water, salt, pepper, garlic powder, and nutritional yeast to a large mixing bowl. Whisk until smooth. Cut kernels off corn and add them to the chickpea batter. Grate the zucchini into a bowl and add to the batter, leaving any remaining liquid behind. Add chopped cilantro to batter. Add olive oil if using and gently mix or fold the batter until it’s just combined, careful not to over mix. Heat avocado oil in a skillet over medium-high heat. Once hot, add ¼ cup chickpea batter to the skillet. Cook for 3 mins before flipping. Cover with a lid or press down on the fritter to make sure the inside isn’t wet. Cook for another 3 mins and set aside. Whisk all ingredients for garlic dill yogurt together in a small bowl. Taste and add more salt if needed. Serve chickpea fritters with yogurt sauce and enjoy! Makes about 14 fritters (serves 4-6)
Submitted by Zena Hassoun | Zen & Zaatar |
These crispy chickpea fritters are made vegan and gluten-free using chickpea flour, and filled with fresh summer corn and zucchini. When paired with a garlicky dill yogurt sauce for serving, this protein-packed dish is irresistible!
Ingredients
-
2 cups Navitas Organics Chickpea Flour
- 1 cup water
- 1½ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic powder
- 2 Tbsp. nutritional yeast
- 2 zucchinis
- 2 ears fresh corn (or equivalent frozen corn)
- ¼ cup chopped cilantro (loose pack)
- 1 Tbsp. olive oil (optional)
- 1 Tbsp. avocado oil
- 2 cups dairy-free yogurt
- 2 cloves garlic, minced
- Juice of ½ a lemon
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. olive oil
- ¼ cup chopped fresh dill (loose pack)
Fritters:
Yogurt Sauce:
Directions
- Add chickpea flour, water, salt, pepper, garlic powder, and nutritional yeast to a large mixing bowl. Whisk until smooth.
- Cut kernels off corn and add them to the chickpea batter. Grate the zucchini into a bowl and add to the batter, leaving any remaining liquid behind. Add chopped cilantro to batter.
- Add olive oil if using and gently mix or fold the batter until it’s just combined, careful not to over mix.
- Heat avocado oil in a skillet over medium-high heat. Once hot, add ¼ cup chickpea batter to the skillet. Cook for 3 mins before flipping. Cover with a lid or press down on the fritter to make sure the inside isn’t wet. Cook for another 3 mins and set aside.
- Whisk all ingredients for garlic dill yogurt together in a small bowl. Taste and add more salt if needed.
- Serve chickpea fritters with yogurt sauce and enjoy!