Ingredients:

  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 1 small zucchini (approx. 1 cup / 150 g), grated
  • 1/2 cup (45 g) rolled oats, blended into a coarse flour
  • 2 tbsp (30 g) red onion, finely minced
  • 2 cloves (6 g) garlic, minced
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (3 g) cumin
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 2 tbsp (30 ml) olive oil, for frying

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to expel as much water as possible.
  2. In a large bowl, mash half of the chickpeas with a fork until a paste forms, leaving the other half chunky.
  3. Stir in the squeezed zucchini, minced onion, garlic, lemon juice, and spices.
  4. Fold in the oat flour until the mixture is cohesive and holds together when pressed.
  5. Form the mixture into 6 equal patties (about 1 inch thick).
  6. Heat olive oil in a skillet over medium-high heat. Fry the patties for 4–5 minutes per side until a deep mahogany crust forms.