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    Home » Appetizer Recipes

    Carrot Zucchini Chickpea Fritters Vegan Recipe

    Published: Aug 14, 2015 · Modified: Jan 9, 2019 by Richa 163 Comments

    Jump to Recipe   Print Recipe

    Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Use other spices or blends of choice. Use shredded sweet potato or winter squash for variation.  Jump to Recipe    

    Carrot Zucchini Chickpea Fritters Vegan Recipe | Vegan Richa

    The other day, hubbs read my blog posts and mentioned how short they were. I said yes, I know. I post too frequently to have stories to tell in each one of them. Is there a reason why I make some of the recipes on the blog? More often than not, they come about because I have to use up certain veggies or items. I had chickpeas waiting to be used as I had experimented with aquafaba a day before ( which hadn’t turned out well). I always have leftover baby carrots. No one eats carrots for snack in the house except chewie and even he doesnt get more than 3 per day. And then some days hubbs picks up some of the not as frequently used veggies together. He is allowed to get 2 out of the many that we know will not be used up immediately like broccoli, asparagus, zucchini, mushrooms, bitter gourd, okra, celery. I don’t like some of these, so it needs a bit of planning and experimentation to use them up when I have them. I used up the mushrooms in the Umbrian Tartufo sauce pasta from Miyoko’s book and had to make something for myself.  And I still have bitter gourd (Karela) and asparagus left for the weekend. Yes, you are cooking those on the weekend hubbsy. 

    As for chickpeas, I can use them in various ways in all these chickpea recipes. The problem with being a food blogger is that often I keep making something new. In fact, if there are a few days when I make repeat dishes, by the fourth day hubbs will ask me if I am ok 🙂 . So here goes. More chickpeas!

    I am currently digging black pepper. So I made a peppery turkish spice blend, inspired by Turkish Baharat and used it in these patties. The spices work fabulously in the patties. Use whichever spices you have and whichever veggies like potatoes, squash, broccoli etc 🙂

    Serve these as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch. Or make sandwiches, use as burger patties.

    Carrot Zucchini Chickpea Fritters #Vegan #snack #chickpea #zucchini #recipe | Vegan Richa

    More Chickpea Recipes

    • Sweet Potato Chickpea Peanut Burgers. Vegan Recipe
    • Spicy Chickpea Lentil Burgers
    • Vegan Tinga Bowl with Spicy Chickpeas & Spanish Rice
    • Buffalo Chickpea Pizza with celery ranch
    • Chickpea recipes from the blog now tagged.

    Growing up in India, I have seen my share of problems and hopelessness. There are many many struggles every day and we tend to block them out or become indifferent. These are difficult problems with ever more difficult solutions. Indifference is a mechanism to keep the hope and happiness alive. I write more about it here. I remember in my earlier conversations with my parents about vegan-ism and why we are choosing so. In discussions about conditions of animals in India, my parents would point out how humans have it equally worse.  

    But there are solutions, there is something that can be done. I am fortunate to know some of the people who have done those things and are continuing to. I am fortunate that my parents understood that there will always be those problems, but they could take one of them at a time and try to not contribute to it. 

    On the eve of India’s Independence day, here are some uplifting stories of simple people doing amazing things for people, communities, women, children, animals. Happy Independence day India.

    Steps:


    Process the carrots, ginger, garlic. Process chickpeas and add to the bowl. 

    Carrot Zucchini Chickpea Fritters Vegan Recipe | Vegan Richa

    Make the turkish spice blend. Add to the bowl. Shape the mixture into patties. 

    Carrot Zucchini Chickpea Fritters Vegan Recipe | Vegan Richa

    Pan fry until golden brown. 

    Carrot Zucchini Chickpea Fritters Vegan Recipe | Vegan Richa

    Serve with sriracha, ketchup or chutneys or choice. 

    Carrot Zucchini Chickpea Fritters Vegan Recipe | Vegan Richa

    VIDEO:

     

    Carrot Zucchini Chickpea Fritters Vegan Recipe | Vegan Richa
    Print Recipe
    4.88 from 40 votes

    Carrot Zucchini Chickpea Fritters Vegan Recipe

    Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: fusion
    Servings: 4
    Calories: 166kcal
    Author: Vegan Richa

    Ingredients

    • 1 (196 g g) small zucchini shredded
    • 1/2 (64 g g) heaping cup chopped carrots
    • 3 cloves of garlic
    • 1/2 inch (0.5 inch) ginger
    • 1 green chili or use cayenne to taste
    • 15 oz can chickpeas drained or 1.5 cups cooked
    • 1/2 tsp (0.5 tsp) cumin seeds
    • 1/2 tsp (0.5 tsp) coriander seeds
    • 1/2 tsp (0.5 tsp) black pepper corns or ground pepper
    • 1/4 tsp (0.25 tsp) ground cinnamon
    • 1/4 tsp (0.25 tsp) ground cardamom
    • 1/2 to 3/4 tsp salt depends on if the chickpeas were salted
    • 1 Tbsp flax seed meal or chia seed meal
    • 1/4 cup (30 g) oat flour or other flour (chickpea flour, rice flour, wheat/white flours will work)
    • 1 to 2 tbsp breadcrumbs or more flour
    • Oil as needed

    Instructions

    • Grate/shred the zucchini and add to a bowl using a grater or processor. Lightly press the zucchini in a paper towel if there is too much moisture.
    • Add carrots, ginger, garlic, chili to a food processor and Process/chop until shredded and add to bowl. Or use grated carrots and minced ginger garlic chili
    • Add the chickpeas to the processor and Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps). Or you can mash the chickpeas with a masher
    • Make the Turkish spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat 1/2 tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant and use or add them unroasted.
    • Add the spices to the veggie chickpea bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
    • Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
    • To bake, Bake at 400 degrees F (205c) for 20 to 25 minutes. Broil to crisp for a minute.
    • Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.

    Video

    Notes

    For variation: Use garam masala, berbere, cajun, shawarma or other spice blend instead of the spices, or use just toasted cumin seeds.
    Add chopped onion and cilantro.
     

    Nutrition

    Nutrition Facts
    Carrot Zucchini Chickpea Fritters Vegan Recipe
    Amount Per Serving
    Calories 166 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 105mg5%
    Potassium 363mg10%
    Carbohydrates 25g8%
    Fiber 6g25%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 1390IU28%
    Vitamin C 9.9mg12%
    Calcium 67mg7%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Vikki

      July 18, 2022 at 7:58 am

      5 stars
      Hi!

      I’d love to make these for my picky toddler. Would you be able to tell me how to incorporate an egg into the recipe to make this vegetarian instead of vegan?

      Reply
    2. Lizz

      July 05, 2022 at 4:05 am

      Love all your recipes…I’m a vegetarian..they are easy to make..and very nutritional..thanks for sharing

      Reply
    3. Mugdha

      April 01, 2022 at 7:16 am

      Any sub for flax seed/chia seed meal? Can I leave it out?

      Reply
      • Vegan Richa Support

        April 01, 2022 at 12:36 pm

        you need some binding so you need to add more flour if you omit flax

        Reply
    4. Sheena Verma

      March 21, 2022 at 11:46 am

      5 stars
      Recipe is amazing!! I just added onions and green serrano chilis. Healthy recipe, thanks.

      Reply
      • Vegan Richa Support

        March 23, 2022 at 1:51 pm

        oh! picante

        Reply
    5. Peg

      March 07, 2022 at 10:57 pm

      Can these be baked instead of fried?

      Reply
      • Richa

        March 07, 2022 at 11:52 pm

        They fry out a bit on baking. Add a flax egg and bake

        Reply
    6. Jani

      February 11, 2022 at 7:53 am

      5 stars
      These are incredible. The only downside is you can’t stop eating them. 🙂 Thank you for the delicious recipe, Richa, and for the link to those very inspiring stories.

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:18 pm

        thank you Jani

        Reply
    7. Luis Szklarski

      October 16, 2021 at 9:56 am

      Enjoy your site.
      RE: chickpea, zucchini, carrot pancakes.
      two (2) questions;
      will it work to add some shredded onions? and, if instead of using process chickeaps, just use chickpea flour?
      Thanks.
      Luis

      Reply
      • Richa

        October 16, 2021 at 6:23 pm

        Chickpea flour being work. Mashed chickpeas are moist and different than dry chickpea flour
        Onions will work.

        Reply
    8. Cate

      September 15, 2021 at 7:57 pm

      5 stars
      Yum!
      I used 1/2 Tbsp Ginger paste, 1/4 tsp cayenne and 3/4 tsp salt despite my can of chickpeas having been in salt.

      Soooo delicious! Thank you

      Reply
    9. Jennifer

      September 05, 2021 at 6:13 pm

      Hello! For fun I shredded apple too. This is a great recipe and can be cooked as is or tinkered with. Thanks so much for your thoughtful posts!

      Reply
      • Vegan Richa Support

        September 06, 2021 at 10:45 am

        love to hear it! recipes are just starting points

        Reply
    10. Lori

      June 30, 2021 at 9:02 pm

      Can these be frozen and reheated?

      Reply
      • Vegan Richa Support

        July 04, 2021 at 5:08 pm

        I don’t see why not

        Reply
    11. amy

      May 22, 2021 at 12:20 pm

      Thank you for ALL the recipes always! Do you have any recommendations for freezing/re-heating?

      Reply
      • Vegan Richa Support

        May 24, 2021 at 3:01 pm

        freeze up to 3 months, thaw then reheat in a pan with a tiny bit of oil

        Reply
    12. Stephanie

      December 17, 2020 at 9:37 am

      5 stars
      Love this recipe. I have a lot of leftover carrot pulp from juicing and this is a great way to use it. They also great to make ahead and freeze for a quick lunch or dinner.

      Reply
      • Vegan Richa Support

        December 19, 2020 at 5:16 pm

        Awesome !! waste not want not

        Reply
    13. Aga

      September 02, 2020 at 4:21 am

      5 stars
      Love it, highly recomended for lunch or dinner. It id punched with so many well balanced flavours, I served it with green salad and mint sause.

      Reply
      • Vegan Richa Support

        September 02, 2020 at 7:17 pm

        thank you , or brunch

        Reply
        • Agnieszka Mędasik

          September 02, 2020 at 8:04 pm

          Yes or brunch. My husbant loved it as well. There is so many other ways we will have it in the close future.

          Reply
    14. Jane

      August 04, 2020 at 3:51 am

      5 stars
      Yum one of the best zucchini chick pea recipes the food on this website looks so good

      Reply
      • Jane

        August 04, 2020 at 3:53 am

        I’m in Australia that’s why its seems to be around 3 in the morning in comments 🙂

        Reply
        • Vegan Richa Support

          August 04, 2020 at 8:31 pm

          no worries mate!!

          Reply
      • Vegan Richa Support

        August 04, 2020 at 9:53 am

        Thank you so much for the great review! 🙂

        Reply
    15. Joli

      July 31, 2020 at 3:59 pm

      5 stars
      I’m rating this again. I have to say this is the best recipe. I made it for some Chinese friends the other day and they can not stop talking about how good these are. Next time, I’m doubling or tripling recipe to freeze some. They are very addicting. The hint of cinnamon is wonderful. And just enough cayenne pepper for a slight kick.

      Reply
      • Vegan Richa Support

        August 01, 2020 at 12:04 pm

        wow – i love your enthusiasm . tripling!! that’s great, thank you for the double rating!

        Reply
        • Joli Garcon

          August 04, 2020 at 4:30 pm

          1 recipe only enough for 1 person when they are this good. As in eat some now, some tomorrow, maybe 3rd day. But none for other people. 😂

          Reply
          • Vegan Richa Support

            August 04, 2020 at 8:17 pm

            hahahahaha no way! breakfast lunch and dinner (AND Snack too)

            Reply
    16. Kelly

      July 19, 2020 at 2:34 pm

      5 stars
      These were excellent! The flavor – oh my! I made them for my kids but I can’t stop eating them.

      Reply
      • Vegan Richa Support

        July 20, 2020 at 10:57 am

        Haha! Double win! I’m so glad you enjoyed these! 🙂

        Reply
    17. Julie

      June 27, 2020 at 11:07 am

      Only have ground cumin and ground coriander how much do i use?

      Can you leave out flax/chai?

      Please 2nd request. 1st request is deleted on your sight now.

      Reply
      • Richa

        June 27, 2020 at 11:55 am

        Use the same amount.you need some binding so you need to add more flour if you omit flax

        Reply
        • Julie

          June 27, 2020 at 12:18 pm

          Thats what I did. 1st batch out of Skillet. One gone. So good!

          Reply
    18. Julie

      June 27, 2020 at 9:49 am

      I can not wait to try your recipe. I have been looking for a falafel type recipe using squash and carrot. My garden only has yellow squash can I use instead of zucchini?

      Also my cumin and coriander is ground in jar how much would I use if already ground?

      No flax seed meal or chai can I leave outfor now or is their a substitute?

      Next time I will have someone get me the ingredients i am missing. I do not drive 🙁

      Thank you.

      Reply
      • Vegan Richa Support

        June 28, 2020 at 1:00 pm

        that’s great! yellow squash is perfectly fine, both cumin & coriander use 2.5 tsp each (ground), and for the flax/chia ‘egg’ you can use aquafaba 1.5 tsp, applesauce – or they will actually hold together fine if the zucchini and carrots are properly squeezed, so it should all work out fine with a couple of substitutes / omissions.

        Reply
    19. Louisa

      June 06, 2020 at 10:07 am

      5 stars
      Another favorite. I love all your recipes!!

      Reply
    20. Mairead

      March 31, 2020 at 5:42 pm

      These fritters look wonderful. I am hopeful my fussy eaters might like them. Thanks for a great recipe.

      Reply
    21. Kevin

      March 18, 2020 at 8:08 am

      5 stars
      Made these for breakfast this morning. We loved them so much, the spice blend is incredibly delicious.

      Reply
    22. Nikita Meswani

      February 18, 2020 at 11:09 am

      5 stars
      I’ve made these multiple times and everyone loves them! I always sub the Turkish spices with garam masala. If the zucchini and carrots are properly squeezed, I’ve found that the patties hold their shape very well (I didn’t add flax seed meal).
      These are my favorite substitute for when I’m craving a burger! Thank you Richa!

      Reply
    23. Marissa

      October 09, 2019 at 7:36 pm

      How would this work using chickpea powder? I’ve got a lot leftover from a recipe. Probably it would be too dry but maybe I could add something to help it all stick together. Thoughts?

      Btw, I’ve been a huge fan of yours for many years and several of your recipes are in my rotation! I’ve recently started food blogging myself and damn it is a lot of work – so thank you and keep it up!

      Reply
      • Richa

        October 09, 2019 at 11:11 pm

        Try this recipe with carrot and zucchini instead of all broccoli. it uses chickpea flour https://www.veganricha.com/2016/11/chipotle-broccoli-fritters.html

        Reply
        • Marissa

          October 11, 2019 at 8:05 am

          Thanks, will do!

          Reply
    24. Emily

      August 26, 2019 at 5:46 pm

      5 stars
      I added a little more oat flour than called for until the consistency of the mixture held more firmly-depending on how much moisture I soaked from the grated zucchini. The spice mixture was just right, but I love how it would also lend itself to variations. Paired with the mint-coriander(cilantro) chutney, it woke up my taste buds! Thank you for the pairing suggestion! I think this one will definitely become a summer staple for me when zucchini is in season.

      Reply
      • Richa

        August 26, 2019 at 6:11 pm

        awesome!

        Reply
    25. Karlyn Dawes

      August 02, 2019 at 11:59 am

      Could they cooked in an air fryer??

      Reply
      • Richa

        August 02, 2019 at 5:15 pm

        should work fine.

        Reply
    26. Raj

      July 29, 2019 at 8:52 pm

      Loved this recipe, thank you! I threw in a small amount of beets as well, worked great.

      Reply
    27. Allison

      June 17, 2019 at 11:10 am

      Hi, I’m making these and freezing them for future dinners. This may be a dumb question, but how do you reheat these after being in the freezer? and what temperature (if in oven)?

      Reply
      • Richa

        June 18, 2019 at 12:50 pm

        usually for veggie burgers i just bake them to reheat.

        Reply
    28. Jamie

      May 10, 2019 at 10:56 am

      Richa, we really liked these patties, but I’m not sure what kind of chutney to pair with them. Can you make a recommendation?

      Reply
      • Jamie

        May 10, 2019 at 10:57 am

        5 stars
        Oops, meant to leave a rating! 5 stars for the patties!

        Reply
        • Richa

          May 10, 2019 at 11:06 am

          Thanks!!

          Reply
      • Richa

        May 10, 2019 at 11:06 am

        you can pair them with my mint cilantro chutney, the tahini garlic dressing or a vegan ranch. I prefer the chutney and the tahini garlic dressing.

        Reply
    29. alexandra

      April 15, 2019 at 4:43 pm

      5 stars
      I made this tonight for dinner using your recipe as is. It was delicious and I look forward to eating the leftovers with a salad for lunch tomorrow. Thank you so much!

      Reply
      • Nikita Meswani

        February 18, 2020 at 11:11 am

        Ooh, I like that idea. * files away for future reference *
        Thank you!

        Reply
    30. Megan

      March 11, 2019 at 6:36 pm

      made these tonight…with chayote squash instead of zucchini. used cumin, cayenne, salt and pepper, fried up in a pan with olive oil and topped with some dijon mustard

      Reply
      • Richa

        March 11, 2019 at 9:51 pm

        awesome!

        Reply
    31. Christine

      February 11, 2019 at 12:42 pm

      If freezing these would you freeze before they are cooked or after? Thanks

      Reply
      • Stefanos S.

        April 17, 2021 at 3:45 pm

        I would freeze them before and then cook them from frozen.

        Reply
    32. Lynda

      February 11, 2019 at 5:44 am

      If freezing should they be cooked 1st or freeze before being cooked ?

      Reply
      • Richa

        February 24, 2019 at 12:42 am

        cooked and frozen

        Reply
    33. Mahurutanga

      January 27, 2019 at 1:47 am

      5 stars
      Made these for my dinner tonight and they are definitely delicious! The spices you suggested are perfect, especially the cardamom. I am freezing half of the batch so I can have easy dinners on work evenings. Thanks again for sharing!

      Reply
    34. Nicole

      January 22, 2019 at 3:38 pm

      I made these yesterday. Having them with rice for breakfasts

      Reply
      • Sandra

        May 26, 2020 at 12:24 pm

        Me too! I topped it with Kimchi. Delish!

        Reply
    35. Pam

      January 20, 2019 at 2:54 pm

      4 stars
      Just baked these. Followed the recipe using chickpea flour, flax seed meal, and only a little oil spray on the cookie sheet. Mine were delicious, held together and browned nicely but were a little on the dry side. Perhaps I squeezed the zucchini a little too dry. Made a sauce of cashew cream and lemon juice and served with sautéed spinach in masala sauce and a pita bread. All put together, it was fantastic. We will definitely make these again. I will probably add a little more spice next time.

      Reply
      • Richa

        January 20, 2019 at 7:14 pm

        Baking can dry them up depending on the moisture content. Add a flax egg and bake until just turning golden, not too long

        Reply
    36. Mary Briere

      January 20, 2019 at 11:00 am

      5 stars
      I love, love, love this recipe so good. Glad i discovered it while look at u tube.

      Reply
      • Richa

        January 20, 2019 at 12:29 pm

        thanks!

        Reply
    37. Rani

      January 07, 2019 at 11:57 am

      5 stars
      Looks good I’ll surely try. I like your recipes thanks

      Reply
    38. Diane Spero

      December 08, 2018 at 4:49 pm

      5 stars
      These were so delicious. The spices definitely brought these over the top. Made a quick and easy sauce out of vegan mayo,, Stubbs BBQ sauce and a little Siracha sauce. But your fritters were so good they didn’t any sauce at all. Thanks for the recipe.

      Reply
    39. Lynn

      October 04, 2018 at 8:59 pm

      5 stars
      After looking at this page for the past few days, I finally had time to make these tonight. I used home cooked chickpeas, ground flax, only 1/4 cup chickpea flour, no breadcrumbs, no salt, no oil and I subbed garam marsala for the spices (2 tsp). I made six burger size patties and baked them on parchment for 20 minutes, then flipped and baked for 5 more. They held together just fine and are a beautiful golden brown with a wonderful flavor. I will definitely make them again!! Thank you for the wonderful recipe!

      Reply
      • Richa

        October 04, 2018 at 9:29 pm

        awesome!

        Reply
    40. Elyse

      August 22, 2018 at 6:32 pm

      5 stars
      These were delicious and came together very quickly! I was out of zucchini so I used yellow squash instead, and they turned out really well!!

      Reply
      • Richa

        August 22, 2018 at 10:55 pm

        great!

        Reply
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