Baked Veggie & Chickpea Fritters
Crispy on the outside, tender on the inside, these baked fritters are loaded with colorful vegetables and hearty chickpeas. A wholesome snack or side dish that skips the deep fryer but keeps all the flavor, perfect with a dollop of mint chutney or a cool yogurt dip.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the veggies.
1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.2.Grate the carrot and zucchini. Squeeze the grated zucchini firmly with your hands to remove excess water.3.Finely chop the bell pepper, onion, green chili, and coriander leaves. - mix · ~5 min
Mash the chickpeas and mix the batter.
1.In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.2.Add the grated carrot, squeezed zucchini, bell pepper, onion, garlic, ginger, green chili, and coriander leaves to the bowl.3.Sprinkle in the chickpea flour, ground cumin, coriander powder, garam masala, red chili powder, turmeric, and salt.4.Mix everything together with your hands until a cohesive mixture forms. If it is too wet, add a little more chickpea flour. - assemble · ~2 min
Shape the fritters.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a small, flat patty about 1/2-inch thick and place them on the lined baking sheet. - bake · ~27 min
Bake until golden and crisp.
1.Brush the top of each fritter lightly with oil.2.Bake for 15 minutes. Flip the fritters carefully, brush the other side with a little more oil, and bake for another 10-12 minutes, or until golden brown and crisp on both sides. - serve
Serve hot.
Let the fritters cool on the baking sheet for 2 minutes before transferring to a serving plate. Serve warm with mint chutney or yogurt dip.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated zucchini thoroughly to remove excess water; this prevents soggy fritters.
- 2Mash the chickpeas until mostly broken but leave some chunks for varied texture.
- 3If the mixture feels too wet, add chickpea flour one tablespoon at a time until it holds together.
- 4Brush the fritters with oil on both sides before baking to ensure a golden, crispy crust.
- 5Flip the fritters gently with a thin spatula to avoid breaking them halfway through baking.
- 6Let the fritters rest on the baking sheet for 2 minutes after baking to firm up before serving.
- 7Make ahead: shape the patties and refrigerate for up to 8 hours before baking.
Adapt it for your goals.
High-protein
Add 2 tablespoons of crushed roasted peanuts or flaxseed meal to boost protein content without changing the texture much.
low oilLow-oil
Skip brushing the fritters with oil and use a silicone baking mat instead; they will be less crisp but still tasty.
veganVegan
The recipe is already vegan; serve with a plant-based yogurt dip like coconut or cashew yogurt.
jainJain
Omit the onion and garlic, replace them with extra grated cabbage or bottle gourd, and skip the green chili if required.
Why this is on our healthy list.
Rich in Plant Protein
Chickpeas and chickpea flour provide a solid protein boost, making these fritters a satisfying snack or light meal.
High in Dietary Fiber
The combination of chickpeas, carrots, zucchini, and bell pepper delivers fiber that supports digestion and satiety.
Good Source of Vitamin A
Carrots are rich in beta-carotene, which the body converts into vitamin A for healthy vision and immunity.
Frequently asked questions
Yes, but they must be cooked until tender beforehand. Use about 1.5 cups of cooked chickpeas (drained) in place of the 400g can.
