Zucchini Chickpea Fritters - Three Different Versions [Vegan, Gluten-Free]

This is such a versatile veggie patty - baked or fried, with Italian, Asian, or Old Bay seasonings. So make a double batch and try all three!

ITALIAN FRITTERS WITH PESTO and TOMATOES - Serves 6

2 cups cooked garbanzos
1 large zucchini, shredded
2 carrots, shredded
1 onion, grated
1/2 cup garbanzo flour
1/4 cup brown rice flour
1 heaping Tbsp yellow miso
1 Tbsp Italian seasoning
1/2 tsp garlic powder
3 Tbsp prepared vegan pesto
1 cup diced tomatoes with onions and garlic
1/4 cup sliced black olives
1/4 cup pine nuts

Steam zucchini and carrots until tender crisp. Drain. Coarsely mash beans. Combine with vegetables, onion, flours, miso, seasonings and pesto. Mix well, adding small amount of water if needed.. Batter should be a bit thinner than cookie dough. Drop 1/4 cup portions onto oiled parchment. Flatten and bake at 350 degrees for 30-45 minutes, flipping once, until both sides are golden.  Serve topped with tomatoes, olives and pine nuts.

ASIAN FRITTERS WITH HOISIN and SCALLIONS

Use recipe above, omitting the Italian seasoning, garlic powder, pesto, tomatoes, olives and pine nuts. Instead, add 1 tsp Chinese Five Spice and 2 Tbsp tamari. Drizzle patties with Sesame Oil before baking. To serve, top with Hoisin sauce and sliced green onions. I used this DIY Hoisin recipe with gluten-free tamari.

OLD BAY FRITTERS WITH REMOULADE and CAPERS

In the final version, omit the same ingredients as the Asian Fritters. Add 1-1/2 Tbsp Old Bay seasoning, 1 tsp sea salt, and 2 tsp kelp powder. Bake on parchment. To serve top with Remoulade Sauce and capers. I used this Remoulade Sauce Recipe with vegan garlic aioli instead of mayonnaise, amping up the dijon and horseradish.