Packed with plant-based goodness, these chickpea and zucchini fritters with a vibrant broad bean salad make eating well delicious.
Zucchini fritters are a great way to incorporate plant-based foods into your diet. Packed with nourishing ingredients like chickpeas and zucchini, these fritters provide essential nutrients that can support long-term health. Paired with a fresh broad bean and herb salad, this dish offers a delicious, nutritious meal that promotes overall wellbeing and may help prolong your health.
Serves 4
Ingredients
Fritters
- 100 g cooked chickpeas
- 2 medium zucchini
- ½ onion, finely diced
- 100 g cooked quinoa
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- black pepper to taste
- 2 teaspoons nutritional yeast
- 1 tablespoon chopped parsley
- chickpea flour, to dust
- 1 tablespoon extra virgin olive oil
Salad
- 2 spring onions
- 1 long red chilli, deseeded
- 2 cups cooked broad beans (fresh or frozen)
- 1 handful mint leaves, finely chopped
- 1 handful coriander leaves, finely chopped
- ½ lemon, juiced
- ½ tablespoon extra virgin olive oil
- salt and pepper to taste
Method
- Preheat the oven to 200°C. In a food processor, blend the cooked chickpeas to a paste and transfer to a large bowl. Grate the zucchini and squeeze in a cloth to remove the liquid, then add to the chickpeas. Fold in all the remaining fritter ingredients except the chickpea flour. Mix well until everything comes together enough to form into balls. If the mix is too dry and crumbly, add a little water or plant-based milk.
- Divide the mix into eight balls and press down gently to form fritters. Dust each fritter lightly in chickpea flour. Lightly oil a baking tray large enough to fit all the fritters and place it in the hot oven to heat up (about 1 minute). Place the fritters on the tray and bake until golden underneath, about 12 minutes. Gently turn them over and repeat on the other side.
- Meanwhile, to make the salad, thinly slice the spring onions and chilli. Transfer to a serving bowl with the rest of the ingredients, dress with lemon juice and olive oil. Toss well and season to taste. Divide the fritters between four serving plates and serve with the broad bean salad.
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This is an edited extract from Plant power: The essential plant food guide to enrich your health by Professor Luigi Fontana, MD, PhD, published by Hardie Grant Books. Recipe photography by Marzio Lanzini.
Chickpea and zucchini fritters with broad bean and herb salad
