Best 3 Zucchini And Chickpea Patties Vegetarian Too Recipes
Zucchini and chickpea patties are not only a delectable vegetarian treat but also a nutritional powerhouse. These patties are bursting with flavors and textures, making them a delightful addition to any meal. The combination of zucchini, chickpeas, and a symphony of herbs and spices creates a symphony of flavors that will tantalize your taste buds. This article offers two irresistible recipes for zucchini and chickpea patties: a classic version and a spicy variation. Both recipes are easy to follow and packed with wholesome ingredients, ensuring a satisfying and nutritious culinary experience.
The classic zucchini and chickpea patties embody simplicity and elegance. Fresh zucchini, chickpeas, and a melange of herbs and spices are combined to form a flavorful patty, gently coated in breadcrumbs and pan-fried to golden perfection. The result is a crispy exterior that yields to a tender and moist interior, bursting with the natural sweetness of zucchini and the nutty flavor of chickpeas.
The spicy zucchini and chickpea patties, on the other hand, add a touch of heat to the classic recipe. This variation incorporates a blend of chili powder, cumin, and cayenne pepper, igniting a delightful warmth on your palate. The patties are then coated in a mixture of breadcrumbs and crushed chili flakes, adding an extra layer of texture and spice. Whether you prefer the classic or spicy version, these zucchini and chickpea patties are sure to become a favorite in your vegetarian repertoire. So, let's dive into the recipes and embark on a culinary journey filled with flavors and goodness.
ZUCCHINI AND CHICKPEA PATTIES (VEGETARIAN TOO!)
Inspired by a magazine, TRUE! They come out GREAT first time you do! Healthy, delicious, did I mention nutritious as well? Will someone be trying these soon? Only time will tell!
Provided by mickeydownunder
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
- HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
- With hands, form into patties (Makes about 8).
- In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain.
- I enjoy these with store bought Greek yogurt.
- ENJOY!
- NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.
Nutrition Facts : Calories 176.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 23.2, Sodium 249.1, Carbohydrate 22.5, Fiber 2.9, Sugar 1.9, Protein 5.5
SPICED CHICKPEA AND ZUCCHINI SAUTE
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
- Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
- Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g
ZUCCHINI AND CHICKPEA PANCAKES
Make and share this Zucchini and Chickpea Pancakes recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs.
- Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
- Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around.
- Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it's cooked all the way through.
- (You can slice into the middle a bit to see if there's any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
- Cut into wedges, and serve hot or at room temperature.
Nutrition Facts : Calories 228.7, Fat 3.8, SaturatedFat 0.5, Sodium 1228.4, Carbohydrate 37.1, Fiber 8.6, Sugar 10.1, Protein 14
Tips:
- Prep your ingredients: Wash and chop the zucchini, chickpeas, and other vegetables. Preheat your oven or skillet according to the recipe.
- Use a food processor or blender: This will help you quickly and easily blend the ingredients together until they reach a smooth consistency.
- Form the patties: Use your hands or a spoon to shape the mixture into small, flat patties. Make sure they are evenly shaped so they cook evenly.
- Cook the patties: You can cook the patties in a pan with a little oil, or bake them in the oven. Make sure to cook them until they are golden brown and cooked through.
- Serve with your favorite dipping sauce: These patties are great with a variety of dipping sauces, such as tahini sauce, tzatziki sauce, or tomato salsa.
Conclusion:
These zucchini and chickpea patties are a delicious and healthy way to enjoy vegetables. They are easy to make and can be served as an appetizer, main course, or side dish. They are also a great way to use up leftover zucchini and chickpeas. With their vibrant green color and savory flavor, these patties are sure to be a hit at your next party or gathering. So go ahead and give them a try!
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