Zucchini & Chickpea Patties – Freezer-Friendly

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Why You’ll Be Obsessed With These Patties

Ever tried to meal prep something that doesn’t taste like cardboard after three days? These zucchini and chickpea patties are here to save your lunchbox—and your sanity. They’re crispy, packed with protein, and won’t turn into mush when you reheat them.

Plus, they’re freezer-friendly, which means you can forget the last-minute scramble to cook something decent. Who said healthy food had to be boring?

What Makes This Recipe So Good

These patties are the ultimate multitaskers. They’re gluten-free, vegan-friendly, and loaded with fiber and protein.

The zucchini keeps them moist, while the chickpeas give them a satisfying crunch. And let’s not forget the spices—cumin, garlic, and a hint of chili flakes make these taste anything but bland. Oh, and did we mention they take less than 30 minutes to make?

Ingredients You’ll Need

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium zucchini, grated and squeezed dry
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil (plus extra for frying)
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the zucchini: Grate it, then squeeze out as much moisture as possible with a clean towel.Nobody likes soggy patties.
2. Mash the chickpeas: Use a fork or food processor—just don’t turn them into paste. A little texture goes a long way.
3. Mix everything: Combine chickpeas, zucchini, breadcrumbs, onion, garlic, spices, and olive oil in a bowl. Season well.
4. Form the patties: Shape into 8 small patties.Pro tip: Wet your hands to prevent sticking.
5. Cook: Heat oil in a pan over medium heat. Fry patties for 3-4 minutes per side until golden brown. Don’t crowd the pan—patience pays off.

Storage Instructions

Let the patties cool completely before storing.

Keep them in an airtight container in the fridge for up to 4 days. For freezer storage, place them on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll last up to 3 months.

Reheat in a toaster oven or skillet for best results—microwaving is a last resort.

Benefits of This Recipe

These patties are a nutrient powerhouse. Chickpeas deliver plant-based protein and fiber, while zucchini adds vitamins A and C. They’re low-calorie but filling, making them perfect for weight management.

And since they’re freezer-friendly, you’ll always have a healthy meal ready. Meal prep just got a whole lot easier.

Common Mistakes to Avoid

• Not squeezing the zucchini: Excess water = mushy patties. Do yourself a favor and wring it out.
• Overprocessing the chickpeas: You want texture, not hummus.
• Frying on high heat: Burnt outside, raw inside.Medium heat is your friend.

Alternatives

No chickpeas? Use white beans or lentils. Out of breadcrumbs?

Rolled oats work in a pinch. For a nutty flavor, add chopped walnuts or almonds. Want them spicier?

Double the chili flakes or add a dash of hot sauce. The recipe is flexible—make it yours.

FAQs: Zucchini & Chickpea Patties

Can I bake these instead of frying?

Absolutely. Bake at 375°F for 20-25 minutes, flipping halfway.

They won’t be as crispy, but they’ll still taste great.

Can I freeze the uncooked patties?

Yes, but cook them straight from frozen—just add a couple extra minutes to the cooking time.

Are these kid-friendly?

Most kids love them, especially if you serve them with ketchup or yogurt dip. Picky eaters? Try smaller, bite-sized versions.

Can I use fresh chickpeas instead of canned?

Sure, but you’ll need to cook and drain them first.

Canned is just faster. Your call.

Final Thoughts

These zucchini and chickpea patties are the ultimate meal prep hack. They’re healthy, delicious, and won’t let you down when you’re too tired to cook.

Whip up a batch, stash them in the freezer, and thank yourself later. Because let’s be real—adulting is hard enough without bad food.