Chickpea and Zucchini Patties

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A great snack for parties or picnics: serve these baked patties with various dips such as sour cream, tomato, or yogurt. Let the fun begin!

Drain the chickpeas from the can, rinse thoroughly under running water, and drain well. Wash the zucchini, clean it, and grate it coarsely. Peel and clean the onion and garlic, then chop them very finely.
Place the chickpeas in a food processor and pulse until coarsely mashed. Transfer the mashed chickpeas to a large bowl, add the grated zucchini, onion, garlic, eggs, 80g of breadcrumbs, lemon juice, salt, and grated lemon zest. Mix everything well with a spoon. Using wet hands, shape the mixture into small patties, then coat them in the remaining breadcrumbs. Place the patties on a plate or tray and refrigerate for 10 minutes.
Heat a pan on the stove until hot, then add about 2 tablespoons of oil. Carefully place the prepared patties into the hot oil and fry them over medium heat until golden brown on the bottom. Once the patties are golden brown on one side, carefully flip them with a spatula and fry the other side.
Remove the cooked patties from the pan with a spatula and place them on kitchen towels to drain excess oil. Repeat the process until all the patties are cooked.

Optionally, you can add fresh herbs (coriander, parsley, thyme, etc.), and the onion can be replaced with shallots or spring onions.