1/2cupgluten-free all-purpose flouror regular AP flour if not gluten free
115oz canchickpeas, drained and rinsed
1/4cupdiced green onionabout 1 bunch / 6 stalks
3 tablespoonslemon juice, freshly squeezed
2-3tablespoonschopped fresh dill
plain greek yogurt
Preheat oven to 400 °F and line two baking sheets with parchment paper. Spray the paper with cooking spray.
Using the grater attachment on a food processor or a box grater, grate the zucchini and place in a colander over a bowl. Add 1 teaspoon of salt and toss the zucchini to coat. Set aside while you prepare the other ingredients (at least 10 minutes).
In a large bowl, combine the flour, baking soda, cumin and 1/4 teaspoon of salt. Set aside.
In the food processor, grate the carrot and add it to the bowl with the flour. Then, add the chickpeas and minced garlic to the food processor and briefly pulse until you have small pieces of chickpea (do not over-process to a paste). Add the chickpeas to the large bowl with the flour and carrot.
Using your hands, squeeze the zucchini over the colander to remove as much water you can. You should squeeze for a couple minutes, but it does not need to be perfectly dry.
Add the squeezed zucchini, whisked eggs, green onion and dill to the large bowl with the other ingredients. Stir until well combined.
Using a 1/4 cup dry measure or heaping spoonfuls in an ice cream scoop, spoon batter onto the parchment-lined baking sheets (6 fritters per sheet). Use the back of the scoop to flatten into a patty shape. Bake for 15 minutes, flip, then bake for another 10 minutes. Serve immediately with greek yogurt for dipping, or divide among 4 glass meal prep containers. Store in the refrigerator and consume within 4 days.
Nutrition estimate reflects all ingredients except the optional greek yogurt for dipping.