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Zucchini-Chickpea Fritters with Mint Aioli
Recipes
Zucchini-Chickpea Fritters with Mint Aioli
4 servings
50 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 medium zucchini, grated
  • 1 lemon, for juice, divided
  • ¼ cup fresh mint leaves
  • 1 (16-oz) can reduced-sodium chickpeas
  • 1 tablespoon curry powder
  • 2 teaspoons salt-free garlic-herb seasoning
  • 3 tablespoons ground flaxseeds
  • 2 cloves fresh garlic
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
  • 2 cups protein salad greens

Prep

    • Preheat oven to 375°F. Line baking sheet with foil.
    • Grate zucchini (2 cups). Squeeze lemon for juice (2 tablespoons). Remove mint leaves from stems (¼ cup).

Steps

    1. Drain chickpeas (don't rinse), reserving liquid; chill liquid until use. Place in food processor bowl: chickpeas, 1 tablespoon lemon juice, curry powder, and seasoning; process until coarsely blended. Transfer mixture to large bowl and stir in zucchini and flaxseeds; mix until thoroughly blended.
    2. Form zucchini mixture into 8 evenly sized balls; place on lined baking sheet and flatten each into a ¾-inch-thick patty. Bake 15 minutes, then flip patties over and bake 15–20 more minutes or until golden and crispy.
    3. Place in blender: reserved chickpea liquid, mint leaves, remaining 1 tablespoon lemon juice, garlic, and salt; puree until smooth. Slowly drizzle in oil, while blender continues to blend/stir, until mixture is smooth and thickens. Serve fritters over salad greens drizzled with mint aioli.

Amount per ¼ recipe serving: Calories 270, Total Fat 18g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 410mg, Total Carb 22g, Fiber 8g, Sugars 5g, Protein 8g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%