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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. Pongodhall says:

    Eksje I wholeheartedly agree with your remarks about seeing a kind heart and also spare some love for those so low the y cannot reach out to others yet. Someone has to make the first move!
    And, back to pancakes….. Another winner here. I love to be able to sneak in those vegetables. My husband does not eat much in the way of those but then loves them in these and pizzas, pies, casseroles, yes, it has to be the all in method with him! He actually grates or chops for me so he can have some! A not very subtle hint is it?

  2. The Vegan Junction says:

    These are delicious! I love the texture, and zucchini and chickpeas go well together. 🙂

  3. Elsje Parsons Massyn says:

    First of all thank you for the inspiring stories of the heroes of India. Of course my biggest encouragement is when I hear the stories about the men who planted forests for the sake of the environment and animals, and women (and men) who help homeless dogs and cats in India. Then thirdly I was encouraged by women who were sexually abused and became activists for women in India. Those are the 3 topics that moves my heart.

    I have noted in South Africa that wherever there are homeless people who in the tiny little bit of food they beg for, are shared with their dogs. This encourages people to give them more and assist them more with food, money, clothing and sometimes jobs. The fact that a homeless poor person makes the effort out of their poverty to still reach out and help a homeless dog says something about their character. It pays off, because they are helping another creature, they are helped themselves.

    If more homeless people can understand that they are not the only ones suffering, there are other creatures who cant talk, cant communicate in words (dogs/cats) who are worse off than them, they will start focusing on the needs of others (not only themselves) and by that, they are helped themselves. God always wants to help someone who helps someone/something else. Its sometimes a type of test to see HOW we will act in the worst circumstances i.e. in selfishness or selflessness.

    Please share more stories like these and thank you for the beautiful recipe which I am going to try out a.s.a.p. Ps. ALL your recipes are divine!!

    1. Richa says:

      Thanks Elsje. Indeed, Eileen also mentioned the same that people who have less who are more compassionate towards other the stray dogs and cats in India. i keep my eye on such stories, so will definitely post them when I see them.

  4. Belle Ball says:

    Thanks for this delicious-looking recipe, i’ll be trying it soon. Also, the article about the 69 people in India making a difference was very inspiring, and a welcome thing to read. It’s amazing but true that just about anyone, from the richest to the poorest, can make a positive difference in our world with a little effort and right-mindedness. WE ALL CAN MAKE A DIFFERENCE.

  5. IR says:

    Looks amazing! Happy Independence Day!
    By the way, your posts aren’t too short. I think you work hard enough on the recipes, photos, and constant brainstorming =)

  6. Tanya Goosev says:

    I made these today and they were absolutely delicious! I love the spice combination. Easy and yummy. Thank you!

  7. Thunderbuns says:

    Haha if theres one thing that is never leftover in my house, it’s carrots! But I’ll just have to buy more to make these. They look delicious.

  8. Mark says:

    These look to die for. My first inclination would to be make them a bit bigger and throw one between some whole grain bread for what would have to be a first rate sandwich

    1. Veg life lady says:

      I made these just tonight, I didn’t have flax meal so I added a little oat bran, and I used cayenne powder instead of the pepper, and my zucchini squash was large so I added extra oat flour and panko; the recipe made ten good sized patties, and they were delicious, just the right flavor-think if I had remembered to buy the chili they would have been perfect. Also note I don’t have a food processor so I used a grater for the zucchini and one of those small manual processors from pampered chef and it was just just as easy, I will make these again, they were delicious