Courgette &

chickpea fritters

The combination of lemon zest, mint and chilli bring these simple fritters to life.


About this Recipe

By: Amanda

Enjoy for brunch or mid-week dinners, served with poached eggs and a salad.

4 servings (makes 12 fritters)


Step by Step Instructions

  • 400g courgettes (zucchini)
  • 400g can chickpeas, rinsed & drained
  • 50g gluten-free flour e.g. quinoa or cornflour
  • 1/2 tsp baking powder
  • 4 spring onions, finely chopped
  • 1 red chilli, deseeded and chopped
  • Zest of 1 lemon (then cut into wedges to serve)
  • 2 eggs, lightly beaten
  • 3 tbsp shredded mint leaves
  • 3 tbsp coconut oil
  • 300g mixed cherry tomatoes, quartered
  • 100g feta cheese, crumbled
Step 1

Coarsely grate the courgettes with a box grater, or blitz for a few seconds in a food processor. Tip onto a clean, dry tea towel and wring out over a sink to remove as much water as possible.

Step 2

Preheat the oven to its lowest setting, so you can keep the fritters warm as you make them in batches.

Step 3

Crush the chickpeas in a large mixing bowl using a potato masher, or the back of a fork. Add the courgette, flour, baking powder, spring onions, red chilli, lemon zest, eggs and 2 tbsp of the shredded mint. Season and mix well.

Step 4

Heat the coconut oil in a large frying pan over a medium heat, then add heaped tablespoons of the mixture, flattening and spreading them out well. Fry for 2-3 minutes on each side, flipping over when golden. Put the cooked fritter onto a plate lined with baking paper and keep warm in the oven while you finish cooking the rest.

Step 5

Combine the tomatoes and feta with the remaining mint and season with salt and pepper. Serve alongside the fritters with lemon wedges and extra mint leaves.


Chickpeas are a good source of soluble fibre, which is important for gut health, as well as vitamins and minerals that are required for healthy skin, hormone balance and energy production.

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