Light-As-Air Chickpea And Zucchini Fritters ~ Lemon, Herbs And Yogurt

• 1 16 ounce can of chickpeas (also called garbanzo beans), rinsed and drained. I used lower sodium.
• 1 medium zucchini, grated. I use a box grater.
• 1 small fresh green or red tiny Thai pepper or jalapeno pepper, minced (optional).
• 2 lemons, zest half of one and place the zest in the bowl with the grated zucchini
• 1-2 garlic cloves, peeled and minced. I use a microplane zester for this. Add it to the bowl with the other ingredients.
• A generous hand full of fresh dill. About 1/4 cup. Or herb of your choice. Basil would be great.
• 1/3 - 1/2 cups cup Pamela's Gluten Free Baking Mix or self rising flour (see notes)
• 2 tablespoons milk
• 2 large eggs
• Sea salt or kosher salt to taste
• Olive oil for cooking. I used extra virgin unfiltered.
• Greek yogurt and lemon wedges for serving.

1. Place the rinsed and drained chickpeas in the bowl of a food processor and whiz to a chunky consistency. Don't process the chickpeas all the way down as if you're making hummus. They should still have some structure. Place the zucchini, chili, garlic, lemon zest, dill, milk, salt and eggs in a large bowl. Add the processed chickpeas. Add Pamela's Gluten Free Baking Mix to the bowl and stir everything together. Start with 1/3 cup of Pamela's Gluten Free Mix and add more if the mixture seems too wet.
2. Heat a large nonstick frying pan on medium high with a tablespoon or so of olive oil. I used my nonstick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with lemon wedges and plain Greek yogurt. Makes about 10 fritters. Enjoy!

chickpeas, zucchini, fresh green, lemons, garlic, generous, baking mix, milk, eggs, salt, olive oil, yogurt

Taken from food52.com/recipes/22439-light-as-air-chickpea-and-zucchini-fritters-lemon-herbs-and-yogurt (may not work)