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Stack of golden patties with grated zucchini and whole chickpeas on a plate with parsley

FranceCooking

Zucchini and Chickpea Patties

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These zucchini and chickpea patties offer a delicious contrast between a deep golden crust and a very tender center. Perfect for a balanced vegetarian dinner, they go beautifully with a lemony yogurt sauce and a crunchy green salad.

Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
Medium
Per person
€1.40

By the CookinBreak team

Ingredients 10

Estimated cost €5.60

Equipment

  • Clean kitchen towelfor squeezing the zucchini
  • Vegetable gratercoarse side
  • Large mixing bowlfor mixing the batter
  • Large nonstick skilletfor browning the patties
  • Flat spatulafor gentle flipping

Instructions

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Grate the zucchini using a coarse grater. Place them in a clean kitchen towel with a pinch of salt, then squeeze very firmly over the sink to extract as much of the vegetable water as possible.

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In a large bowl, roughly mash half of the chickpeas with a fork to bind the mixture, leaving the other half intact for bite.
Add to the bowl the well-drained zucchini, the pressed garlic, the chopped parsley, the ground cumin, the rest of the salt and the black pepper.
Stir in the beaten eggs, then the wheat flour. Mix thoroughly with a spatula until you get a uniform, slightly sticky vegetable batter.
Heat a tablespoon of olive oil in a large nonstick skillet over medium heat.
Drop mounds of batter using a spoon, then flatten them slightly to form even patties about two centimeters thick.
Let cook without touching for four to five minutes over medium heat, until the underside is golden and releases easily.
Flip the patties with a spatula and continue cooking for four minutes on the second side, until they are very crisp on the outside and tender inside.

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Goes well with

🎅 Christmas: all recipes

As a starter

For dessert

To drink

Nutrition facts

per serving · estimate
  • Protein9 g
  • Carbs25 g
  • Fat9 g
  • Fiber5 g
Nutri-Score AÉco-Score A

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

The absolute secret to keeping your patties from falling apart in the skillet is to squeeze the grated zucchini hard in a clean towel. The less water they hold, the faster the crust browns while still holding together when flipped.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2-3 months in freezer bags or airtight containers, separated by parchment paper.

Storage : How long does it keep?

Keep 3 to 4 days max in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

The batter can be prepared the day before and kept chilled. Cooked patties keep 3-4 days.

Reheating : How do you reheat it?

Oven (10-15 min at 180°C for crispness), air fryer (5-8 min at 170°C), or skillet (a few minutes over medium heat). Microwave possible but texture is less crisp.

Variations

  • Gluten-free version: replace the wheat flour with chickpea flour or white rice flour in the same amount.
  • Spicy version: add a pinch of Espelette pepper and fifty grams of crumbled feta to the batter.
  • Mixed herb version: combine chopped fresh mint and dill with the parsley for a Mediterranean note.

Mistakes to avoid

  • Skipping the squeezing of the zucchini, which soaks the batter and makes the patties soft and hard to flip.
  • Using too high a heat, which would burn the outside of the patties before the center is cooked.
  • Flipping the patties too early, before the first side is properly seared and set.

Frequently asked questions

What should I do if the mixture is too wet?

If your mixture seems too wet after adding the eggs, simply add one to two tablespoons of flour or breadcrumbs. Let the batter rest for five minutes so it absorbs the moisture before shaping your patties in the hot skillet.

Can I bake these patties in the oven?

Yes, place the portions on a baking sheet lined with lightly oiled parchment paper. Bake at 200°C on convection for twenty minutes, gently flipping the patties halfway through for an even golden color on both sides.

Do I need to blend all the chickpeas?

No, mashing only half of the chickpeas keeps a very pleasant texture to the bite. The partial mash holds the patty together while the vegetables and whole beans add texture to every bite.

What sauce goes with these vegetable patties?

A fresh sauce made with Greek yogurt, lemon juice, grated garlic and chives pairs perfectly with the mildness of zucchini. A tahini sauce thinned with water and lemon also highlights the flavor of the chickpeas.

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