Courgette and Chickpea Fritters

These courgette and chickpea fritters are just simple and healthy, just try them!

---

Ingredients:

• 1 large courgette (zucchini), grated
• 1 can (400g) chickpeas, drained and rinsed
• 1 egg
• 2 tablespoons flour
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper to taste
• 1-2 tablespoons olive oil (for frying)

Instructions:

1. Grate the courgette and place it in a clean kitchen towel or paper towel to squeeze out any excess water. This step helps prevent the fritters from being too soggy.
2. In a bowl, mash the chickpeas with a fork or potato masher. You can leave them a little chunky if you prefer more texture, or mash them completely for a smoother batter.
3. In a large mixing bowl, combine the grated courgette, mashed chickpeas, egg, chickpea flour, cumin, garlic powder, salt, and pepper. Stir until everything is well combined. If the mixture feels too wet, add a little more flour to help bind it.
4. Scoop spoonfuls of the mixture and shape them into small patties (about 2-3 inches in diameter).
5. Heat olive oil in a non-stick frying pan over medium heat. Once hot, carefully place the fritters in the pan and cook for about 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the pan and drain them on paper towels to remove any excess oil. Serve warm, perhaps with a side of yogurt, tahini, or a simple salad.

ENJOY!

Nutrition
Just one cup of cooked chickpeas packs 15 grams of protein and 12 grams of fibre, making them a fantastic choice for keeping you full and energised. They’re also rich in iron, magnesium, and folate, supporting everything from energy production to heart health.

---

Tip
If chickpeas leave you feeling a little bloated, proper preparation can make all the difference. Start by soaking dried chickpeas overnight in plenty of water—this helps break down some of the complex sugars responsible for gas. Adding a splash of lemon juice or a pinch of baking soda to the soaking water can further aid digestion. Rinse them thoroughly before cooking, and simmer until they’re tender. For canned chickpeas, be sure to rinse them well under running water to remove excess sodium and reduce bloating.

---

Fact
Did you know that chickpeas have been nourishing humans for over 7,000 years? Not only are they packed with protein and fibre, but they’re also surprisingly versatile. You can roast them for a crunchy snack, mash them into creamy hummus, or if you are vegan you can use the aquafaba (chickpea water) as an egg substitute in baking.