Zucchini Chickpea Patties with Quinoa Salad
Golden Zucchini & Chickpea Fritters with Mediterranean Quinoa Medley
Ingredients:
For the Zucchini Chickpea Patties:
2 medium zucchini, grated (about 2 cups)
1 can (15 oz) chickpeas, drained and rinsed
1 small red onion, finely diced
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1/2 cup all-purpose flour (or chickpea flour for gluten-free option)
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil, for frying
For the Quinoa Salad:
1 cup quinoa, rinsed
2 cups vegetable broth
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
For the Lemon Tahini Dressing:
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons water (more if needed)
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
For the Zucchini Chickpea Patties:
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
In a food processor, pulse chickpeas until roughly chopped (not completely smooth).
In a large bowl, combine the drained zucchini, chopped chickpeas, red onion, garlic, parsley, mint, cumin, coriander, and cayenne (if using).
Add the flour, eggs, salt, and pepper. Mix well until everything is combined.
Cover and refrigerate for 30 minutes to allow mixture to firm up.
Heat olive oil in a large skillet over medium heat.
Form the mixture into patties (about 1/4 cup each) and cook for 3-4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
For the Quinoa Salad:
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
Remove from heat, fluff with a fork, and let cool for 10 minutes.
In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red bell pepper, red onion, olives, parsley, and mint.
For the Lemon Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper until smooth.
If the dressing is too thick, add more water, one teaspoon at a time, until desired consistency is reached.
To Serve:
Divide the quinoa salad among plates, top with 2-3 zucchini chickpea patties per serving.
Drizzle with lemon tahini dressing and garnish with additional fresh herbs if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes (plus 30 minutes chilling)
Kcal: 385 kcal | Servings: 4 servings