Eggless Easy Baked Mediterranean Fritters

Total time55 min

Prep time20 min

Cook time25 min

4.8

(28)

Eggless Easy Baked Mediterranean Fritters

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Ingredients

6 servings

For the fritters

2 medium zucchini (about 1 lb total)
1 tsp kosher salt, divided
1 can (15 oz) chickpeas, drained and rinsed
2 large eggs, lightly beaten
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
⅓ cup crumbled feta cheese
3 scallions, thinly sliced (green tops only)
2 garlic cloves, minced
¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh dill, finely chopped
1 tsp ground cumin
½ tsp smoked paprika
½ tsp black pepper
½ cup all-purpose flour
2 tbsp olive oil

For the dipping sauce

1 cup plain whole-milk yogurt
1 tbsp fresh lemon juice
1 tbsp fresh dill, finely chopped
1 small garlic clove, minced
¼ tsp kosher salt

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and brush it evenly with the 2 tbsp olive oil.
2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or cheesecloth, sprinkle with 1/2 tsp of the kosher salt, and let sit for 10 minutes. Wring the towel firmly over the sink, squeezing out as much liquid as possible — the zucchini should feel nearly dry to the touch.

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