Dinner
Chickpea Fritters with Veggies
| Total time:
| Prep:
| Cook:
| Servings:
|
| 25 min |
10 min |
15 min |
4 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
2
zucchini
-
1
Tablespoon
olive oil
-
2
Tablespoon
olive oil
-
15
Ounce
chickpeas canned low sodium
-
1
garlic clove
-
2
Tablespoon
lemon juice
-
1
Teaspoon
cumin
-
1/2
Teaspoon
pepper
-
2
Tablespoon
all-purpose flour
-
1
avocado
Directions
-
Pre-heat the oven to 400 degrees. / 204 degrees C.
-
Cut zucchini into logs. Place the logs on a baking tray Drizzle with half of the olive oil and bake for 15 minutes.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 361 kcal |
| Fat
| 21 g |
| Carbohydrates
| 37 g |
| Protein
| 11 g |
| Fiber
| 11 g |
| Sugar
| 7 g |
| Sodium
| 275 mg |
Get Recipe Ingredients