Courgette, Chickpea and Tumeric Fritters

The start of summer has been disrupted by bouts of heavy rain but these fritters are perfect to enjoy on a warm day.

A quick word on nutritional yeast which is an inactive yeast made from sugarcane and beet molasses.

Yellow in color, it has a nutty, cheesy flavor and is often used to emulate cheese in vegan dishes, thicken sauces and dressings, and act as an additional boost in nutrients because it’s filled with B vitamins!

Courgette, Chickpea and Tumeric Fritters

Serves 2


  • 1 large courgette
  • 1 can chickpeas
  • 1 tsp fresh grated tumeric
  • 2 tbsp buckwheat flour
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • Pinch of Himalayan pink sea salt
  • 1 minced garlic clove

To Serve

  • 2 handfuls of spinach
  • 1 handful plum tomatoes
  • Veganaise


  • Grate the courgette into a glass bowl and mix well with the sea salt. Leave it for 10 minutes.
  • Drain and rinse the chickpeas.
  • Heat a tsp of oil and sautée the chickpeas for five minutes.
  • Then mash the chickpeas with a potato masher.
  • After 10 minutes squeeze the grated courgette to remove the excess water.
  • Mix all the ingredients together.
  • Form the mixture into 7-8 1cm thick fritters.
  • Heat a large frying pan with coconut oil and fry for 5 minutes each side.
  • Serve with wilted spinach, plum tomatoes and delicious veganaise.

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