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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

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.


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


Carrot Zucchini Chickpea Fritters Vegan Recipe

4.83 from 46 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Course: Breakfast
Cuisine: fusion
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
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  • 1 small zucchini, shredded
  • 1/2 heaping cup chopped carrots,
  • 3 cloves of garlic
  • 1/2 inch ginger
  • 1 green chili or use cayenne to taste
  • 15 oz can chickpeas, drained or 1.5 cups cooked
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp black pepper corns or ground pepper
  • 1/4 tsp ground cinnamon
  • 1/4 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 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


  • 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.



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.


Calories: 166kcal, Carbohydrates: 25g, Protein: 8g, Fat: 4g, Sodium: 105mg, Potassium: 363mg, Fiber: 6g, Sugar: 1g, Vitamin A: 1390IU, Vitamin C: 9.9mg, Calcium: 67mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!


About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.83 from 46 votes (1 rating without comment)

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  1. pinkyjain pan says:

    5 stars
    Was delicious, and easy to prepare. Made too many, so made the rest in patties and froze for another scrumptious meal later

    1. Vegan Richa Support says:

      Glad you liked them!

  2. Marion says:

    5 stars
    Made these today, delicious, thank you!

    1. Richa says:


  3. Flora says:

    5 stars
    Just made these today. Another very tasty recipe. I used frozen grated zucchini. Once thawed I squeezed it to get all the liquid out and measured it on a scale for the proper amount. They turned out just fine.

    1. Vegan Richa Support says:

      Thanks for taking the time to comment.

  4. Maneesha says:

    5 stars
    Amaaaazing! I love the flavor! I air fried these fritters and added them to a salad, and it was absolutely delicious! Thank you Richa!

    1. Vegan Richa Support says:


  5. Shannon says:

    2 stars
    I would appreciate you being more specific in your written recipe. I did a lot of things wrong because I didn’t watch the video and the written recipe didn’t point out a lot of things, i.e how to chop the carrots, patting the zucchini dry, etc. I’m hoping that the recipe turns out anyway because I’ve made a double batch

    1. Vegan Richa Support says:

      Thank you for the suggestion, shannon! Will be more mindful. I appreciate you