Zucchini fritters

This is one of my favorite recipes since it reminds me of my childhood. I always loved fritters, but today I usually prepare their healthier version. No less and no more than with zucchini. They are extremely compact, thanks to quinoa and chickpea flour. I usually add spinach and dill for a greener look. Try it out!

Preparation time: 40 minutes
Servings: 6-8

Ingredients:
2 cup cooked quinoa
2 cup zucchini, grated
2 tbsp coconut oil for simmering
olive oil for pan coating
½ cup onion, finely chopped
4 garlic cloves, mashed
a pinch of salt and black pepper
2 cups spinach, finely chopped
⅓ cup chickpea flour (You’ll get chickpea flour by blending chickpeas.)
¼ cup water
¼ cup fresh dill
½ cup gluten-free flour (as desired)

Decoration (optional):
1 tbsp tahini paste
2 tbsp soy yogurt
½ lemon juice
1 tsp garlic powder
a pinch of salt

Instructions:
1. Cook the quinoa by following packaging instructions.
2. Add coconut oil, onion and garlic, salt, and black pepper in a large pot, then simmer at moderate temperature until onions soften. Add zucchini and simmer for 2 more minutes. In the end, add spinach and simmer for a minute. Leave to rest.
3. Mix the chickpea flour with water to get a liquid paste, like a scrambled egg. Leave to rest.
4. Mix stewed vegetables, cooked quinoa, salt, and fresh dill in a large bowl, then add a mixture of chickpea flour and water. In the end, add gluten-free flour and stir until combined.
5. Shape the resulting mixture in palm-sized fritters, arrange them in a pan, previously coated with olive oil. Fry every fritter for 4 minutes by side. Optional: for crispier fritters, bake them in the oven at 180 °C for 10-15 minutes.
6. Serve the fritters with tahini paste or other side dishes, by your choice.
7. Serve and enjoy.