Dinner

Chickpea Zucchini Fritters (Easy Mediterranean Recipe) Recipe

Name: Chickpea Zucchini Fritters (Easy Mediterranean Recipe) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound zucchini (grated – about 2 medium); 1 can chickpeas (15 oz / 400 g can – rinsed and drained well); 1 large egg (or 2 eggs if small); 1 small red onion (thinly sliced); 1 clove garlic (grated); 1 teaspoon dried oregano (or dried dill); ½ cup all-purpose flour (up to ¾ cup if batter is wet); ½ cup crumbled feta (or grated parmesan); 2 teaspoons baking powder; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 2 tablespoons olive oil (extra virgin)

BySimon Carel February 26, 2026February 26, 2026

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Introduction

Chickpea Zucchini Fritters are a delicious and easy Mediterranean-inspired snack or light meal. Crispy on the outside and tender on the inside, they combine the freshness of zucchini with the heartiness of chickpeas and tangy feta cheese. Perfect for a quick lunch or appetizer.

A white plate with green leaf patterns holds six golden-brown fritters, each showing a crispy texture and flecks of green herbs on top. One fritter is being lifted by a gray spatula, revealing more browned details and bits of carrots and herbs inside. The fritters are sprinkled with chopped fresh green parsley. In the back of the plate, there is a small white bowl with a yellow rim filled with smooth white sauce, and next to it is a bright yellow lemon wedge. The plate sits on a white marbled surface with a blurred blue cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound zucchini (grated – about 2 medium)
1 can chickpeas (15 oz / 400 g can – rinsed and drained well)
1 large egg (or 2 eggs if small)
1 small red onion (thinly sliced)
1 clove garlic (grated)
1 teaspoon dried oregano (or dried dill)
½ cup all-purpose flour (up to ¾ cup if batter is wet)
½ cup crumbled feta (or grated parmesan)
2 teaspoons baking powder
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
2 tablespoons olive oil (extra virgin)

Instructions

Step 1: Grate the zucchini on the large side of a grater and place it in a bowl or colander. Sprinkle with two pinches of salt and let it sit for 10 minutes to release its water.
Step 2: Squeeze the zucchini thoroughly using your hands or a clean kitchen towel to remove as much liquid as possible. This helps prevent soggy fritters.
Step 3: In a large bowl, mash the drained chickpeas with a fork, leaving some chunks for texture.
Step 4: Add the egg to the chickpeas, then mix in the squeezed zucchini, thinly sliced red onion, grated garlic, dried oregano, flour, crumbled feta, baking powder, salt, and black pepper. Stir until well combined into a thick batter.
Step 5: Heat a thin layer of olive oil in a non-stick pan over medium heat. Scoop spoonfuls of the batter into the pan and gently flatten them into fritters.
Step 6: Cook each fritter for 4 to 6 minutes per side until golden brown and cooked through.
Step 7: Transfer fritters to a plate lined with paper towels to drain excess oil. Serve warm with a squeeze of lemon, yogurt dip, tzatziki, or a simple Greek bean salad.

Tips & Variations

If the batter feels too wet, add up to ¾ cup of flour to help bind it better.
For a dairy-free option, omit the feta or substitute with a plant-based cheese.
Try adding fresh herbs like parsley or mint for extra flavor.
Serve with a lemony yogurt sauce or a spicy harissa dip to elevate the taste.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep them crispy, or warm in an oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving if possible, as it can make them soggy.