Chickpea fritters with courgette and mint

Chickpea fritters are a very tasty main course that are often made by vegans since they contain no dairy produce: the version that we propose here today is made even more delectable and tasty by the use of fresh courgette and fragrant mint. You could serve it in small portions as an appetizer, or alternatively in more generous quantities, possibly as a sandwich filling, for a healthy and tasty lunch on the hoof.


  • chickpea flour Black chickpea flour
  • chickpea flour White chickpea flour
  • water 900 millilitres
  • sea salt 13 grams
  • oil 100 grams
  • mint 30 grams
  • courgettes 300 grams
  • garlic 2 cloves


  • salt 2 grams
  • oil 50 grams
45 minutes Total time
30 minutes Active time
Serves 4 persons
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Dissolve the flour in half a litre of water the night before and leave in a cool, dry place. The next day, add 400g of water, oil and salt (dissolved in the water). Make the dough and evenly distribute it on a greased baking sheet lined with baking parchment. Cut the courgettes, fry in some oil and garlic until ‘al dente’ according to taste. Combine the courgettes with the dough and the freshly chopped mint. Bake at 250 °C for 10 minutes directly on flame if you have a gas oven or at 250°C for 30 minutes on the middle shelf of a normal electric oven.

If you are not a vegan, you can easily "steal" the basic idea behind this recipe, add some eggs and turn the vegan fritter into a more conventional omelette.
Chickpea flour is typical of Liguria and of the area around Genoa in particular. It seems to have been the ancient Roman soldiers who as it were "invented" this recipe: it seems that, simply by mixing chickpea flour and water they were able to make some tasty fritters.

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