These easy zucchini patties are moist, crispy, and falafel-like. They’re made with fresh ingredients like grated zucchini, chickpeas, feta cheese, fresh dill, and lemon, then pan-fried until golden. They’re a super tasty light meal or snack, and they’re ready in just 30 minutes!
These zucchini patties are one of our favorite things to make with fresh zucchini. They taste a bit like falafel, are bursting with flavor, and are easy to make! This recipe is enjoyable year-round, but it’s our go-to when we have an abundance of zucchini in the heat of summeThese zucchini patties are one of my favorite ways to use up fresh zucchini. They’re crisp on the outside, tender inside, and taste a bit like falafel thanks to their herby, savory flavor. They’re easy to make and feel right at home as a vegetarian main, a snack, or a shareable appetizer.
Shredded zucchini makes up most of the batter, with chickpeas mixed in to give the patties more body and a satisfying texture. Fresh lemon juice and zest add a bright citrus pop, while green onions bring a gentle savory flavor without overpowering the zucchini. Salty feta and fresh dill tie everything together, giving these patties a distinctly Mediterranean feel. Eggs help bind the mixture so the patties hold together, and a bit of all-purpose flour keeps the texture just right.
I love serving them warm with a creamy yogurt dip on the side, though sour cream works beautifully too if that’s what you have. They’re especially great in the summer when zucchini is everywhere, but they freeze well, making them just as handy the rest of the year. If you’re staring down a pile of zucchini, this is a recipe worth doubling.
Tips for making the best zucchini patties
This zucchini patties recipe is easy to make, but here are a few tips we’ve picked up along the way:
- Try to squeeze out as much excess moisture from the grated zucchini as possible. This makes them extra crispy!
- Make sure your oil is hot (but not burning). If it’s not hot enough, it will soak into the patty making your patties oily. You can test it by dropping a tiny bit of batter into your pan. If it splatters, it’s ready.
- To speed up the cooking process, get a couple of pans going on your stove at the same time . This way you can enjoy the zucchini patties while they’re still hot.
- While you’re at it, make a double batch . You’ll never regret the leftovers and they freeze well, too!
Storage and reheating
- Storage: Store any leftover zucchini patties in an airtight container in the fridge for up to 5 days.
- Freezing : Once they’re cooled, store them in an airtight container or reusable silicone bag (we like these ones ), and they’ll keep in your freezer for up to two months. Thaw them before reheating.
- Reheating : To reheat zucchini patties, place them on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.
Zucchini Patties Recipe
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Ingredients
- ▢ 2 small zucchinis (coarsely grated and squeezed dry)
- ▢ 15 ounce can of chickpeas (drained and rinsed)
- ▢ ⅓ cup feta cheese (crumbled)
- ▢ 2 tablespoons fresh dill ( finely chopped)
- ▢ 1 tablespoon EACH: lemon juice and lemon zest
- ▢ ½ teaspoon EACH: sea salt and pepper
- ▢ 2 green onions (finely chopped)
- ▢ 2 large eggs (lightly whisked)
- ▢ 1 clove garlic (minced)
- ▢ ½ cup all-purpose flour
- ▢ 4 tablespoons olive oil
Yopgurt Dip
- ▢ ⅓ cup Greek yogurt
- ▢ 2 tablespoons mayonnaise (can be light)
- ▢ 1 tablespoon lemon juice
- ▢ 1 pinch sea salt
Instructions
- Shred the zucchini in a food processor fitted with a shredding disk or use a box grater. Transfer the zucchini to a clean kitchen towel or a few sheets of strong paper towel and sprinkle with a pinch of salt. Allow it to rest for 10 minutes and then squeeze out the excess liquid. 2 small zucchinis
- Add chickpeas to a medium-sized bowl and crush them with a fork. Mix in the squeeze-dried zucchini, feta cheese, dill, lemon juice and zest, green onions, eggs, garlic, black pepper, lemon juice and zest, salt, pepper, green onions, eggs, and garlic. Add flour gradually and stir to combine. 15 ounce can of chickpeas, ⅓ cup feta cheese, 2 tablespoons fresh dill, 1 tablespoon EACH: lemon juice and lemon zest, ½ teaspoon EACH: sea salt and pepper, 2 green onions, 2 large eggs, 1 clove garlic, ½ cup all-purpose flour
- Mix the yogurt dip ingredients together in a small bowl. ⅓ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 pinch sea salt
- Heat the olive oil in a large non-stick skillet over low heat. Add 2 tablespoons of the batter to the pan and use the back of a spatula to gently press it into a 2-inch fritter. Repeat until the pan is full then fry until golden brown on both sides, 3 minutes per side. Repeat with the remaining batter adding more oil to the pan if it becomes dry. Serve the zucchini patties with the yogurt dip on the side. 4 tablespoons olive oil
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Zucchini Patties Recipe
Ingredients
- 2 small zucchinis , coarsely grated and squeezed dry
- 15 ounce can of chickpeas , drained and rinsed
- ⅓ cup feta cheese , crumbled
- 2 tablespoons fresh dill , finely chopped
- 1 tablespoon EACH: lemon juice and lemon zest
- ½ teaspoon EACH: sea salt and pepper
- 2 green onions , finely chopped
- 2 large eggs , lightly whisked
- 1 clove garlic , minced
- ½ cup all-purpose flour
- 4 tablespoons olive oil
Yopgurt Dip
- ⅓ cup Greek yogurt
- 2 tablespoons mayonnaise , can be light
- 1 tablespoon lemon juice
- 1 pinch sea salt
Instructions
- Shred the zucchini in a food processor fitted with a shredding disk or use a box grater. Transfer the zucchini to a clean kitchen towel or a few sheets of strong paper towel and sprinkle with a pinch of salt. Allow it to rest for 10 minutes and then squeeze out the excess liquid. 2 small zucchinis
- Add chickpeas to a medium-sized bowl and crush them with a fork. Mix in the squeeze-dried zucchini, feta cheese, dill, lemon juice and zest, green onions, eggs, garlic, black pepper, lemon juice and zest, salt, pepper, green onions, eggs, and garlic. Add flour gradually and stir to combine. 15 ounce can of chickpeas, ⅓ cup feta cheese, 2 tablespoons fresh dill, 1 tablespoon EACH: lemon juice and lemon zest, ½ teaspoon EACH: sea salt and pepper, 2 green onions, 2 large eggs, 1 clove garlic, ½ cup all-purpose flour
- Mix the yogurt dip ingredients together in a small bowl. ⅓ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 pinch sea salt
- Heat the olive oil in a large non-stick skillet over low heat. Add 2 tablespoons of the batter to the pan and use the back of a spatula to gently press it into a 2-inch fritter. Repeat until the pan is full then fry until golden brown on both sides, 3 minutes per side. Repeat with the remaining batter adding more oil to the pan if it becomes dry. Serve the zucchini patties with the yogurt dip on the side. 4 tablespoons olive oil
https://www.theendlessmeal.com/healthy-chickpea-and-zucchini-patties/
