Courgette and Chickpea Fritters


Courgette and Chickpea Fritters; hardly the most raucously popular Indian snack. Though there’s little doubt the combination has been explored before this point – and it seems one or two recipes do exist – its status must progress. Flavoured correctly, courgette and chickpea fritters have the potential to mount a serious challenge to the kingly onion bhaji. Talk about a constitutional crisis…

I’m a firm believer that with curry should come variety. There’s every chance that if we’ve planned to have curry then something far more expansive will be served up; a curry or two, dal, homemade naan and a few snacks or sides. Simplicity is, therefore, key and this recipe for courgette and chickpea fritters is as easy as it comes.

There’s little more to these robustly flavoured, Indian-inspired treats than mixing the requisites together and giving them a jolly good shallow fry. Ready in under 30 minutes, could you ask for any more?


And if you’re not sold already, there’s another string to their bow; tucked generously into a homemade pitta or naan, along with pickle, chutney and yoghurt, these fritters make a rather fine lunch. After all, you’re unlikely to gobble down 12 in one sitting.

Courgette and Chickpea Fritters

Makes 10-14


  • ½ a large courgette, roughly grated
  • 2 cloves of garlic, mashed
  • a handful of fresh coriander, finely chopped
  • the juice of a lemon
  • 1 400g tin of chickpeas
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp hot chilli powder
  • 1 tsp salt
  • 3-4 tbsp gram flour
  • a dash of water, if necessary
  • oil for frying


  1. Grate the courgette into a large mixing bowl, before adding the mashed garlic, fresh coriander and the lemon juice. Mix thoroughly.
  2. Mash the chickpeas roughly with a fork, or give them a very quick blitz in a food processor. Add them to the bowl and incorporate.
  3. Gently toast the whole spices and grind to a powder. Add them, along with the garam masala, turmeric, chilli powder and salt to the courgette mixture.
  4. Fold 3-4 tbsp of gram flour through the mixture, beating until smooth. The consistency should be wet, but dry enough to keep its shape; reminiscent of a thick hummus.
  5. Heat 1 tbsp of sunflower oil – or similar – in a pan on a medium heat. Add around 1 tbsp of mixture to the pan for each fritter. Fry 3 at a time.
  6. Once cooked, transfer the fritters to paper towel to drain before serving. You can keep them warm in the oven, but be sure to cover.

Recipe-for-Chickpea-Fritters Courgette-and-Chickpea-Fritter-Recipe

Cost: It’ll come as no surprise for you to learn that these fritters are extraordinarily frugal. And there’s little reason to go into why. Just know that the entire batch should set you back no more than £1.25.

23 comments on “Courgette and Chickpea Fritters

  1. lovinghomemade
    November 23, 2015 at 10:34 am

    That sounds delicious, and worth investing in some gram flour for…

    • frugalfeeding
      December 15, 2015 at 8:18 pm

      You should always have gram flour on stock – a vital ingredient for us!

  2. The Vagabond Baker
    November 23, 2015 at 12:25 pm

    There is nothing about these fritters don’t love! I’m craving them right now! They look so delicious, I think I’m quite likely to gobble down 12 in one sitting!

    • frugalfeeding
      December 15, 2015 at 8:17 pm

      Tell me about it – I always eat them until I can eat no more.

  3. cookinginsens
    November 23, 2015 at 1:32 pm


  4. Suppernut
    November 23, 2015 at 4:56 pm

    These look great!

  5. laurenkahan
    November 23, 2015 at 10:02 pm

    These look SO yummy!!!

  6. Cecilia Mary Gunther
    November 23, 2015 at 11:50 pm

    I have made dinner already but am very tempted to get back u and make these as well – divine.. combining two of my favourite ingredients, Though there is this glass of red wine and i would hate to leave it all alone while i went off to cook again.. maybe tomorrow. c

    • frugalfeeding
      December 15, 2015 at 8:17 pm

      Thank you, Cecilia! They are a real favourite for us now.

  7. Michelle
    November 25, 2015 at 3:40 am

    Oh, I want those now.

    • frugalfeeding
      December 15, 2015 at 8:16 pm

      I can barely stop myself from making them.

  8. Marlene Cornelis
    November 25, 2015 at 4:40 am

    These sound delicious!

  9. Kirsten
    December 6, 2015 at 6:40 pm

    These look delicious!

  10. linda humphreys
    February 7, 2016 at 7:09 pm

    Could I suggest that, at this time of year, which is hardly seasonal for courgettes, grated butternut squash could be substituted for the courgette, in fact most vegetables would do the trick I think.

  11. Audrey Bailey
    February 19, 2016 at 11:54 am

    I love these, so easy to make and really delicious. Just wondering — would the mix freeze well, or might it be best to make the fritters, fry and then freeze them?

  12. Samta
    February 25, 2016 at 9:27 pm

    I was looking for some inspiration to cook dinner tonight. Stumbled upon your site. Great space you have here and nice recipes.
    We make these with tomatoes and onions and ginger – and its called a vegetarian omelette – I made it with zucchini.

  13. Simply Splendid Food
    March 27, 2016 at 2:53 pm

    This is such a great recipe! The spices really add to this great tasting fritters. I did not have feeugreek seeds. Tasted good just the same. A real treat!

  14. sydneybudgetmum
    May 8, 2017 at 6:10 am

    Very nice

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