Courgette & chickpea fritters with probiotic tzatziki

serves 2


These fritters are filled with fibre and 9 of your 30 plant points a week!

A large white platter with courgette and chickpea fritters, coriander sprigs, dill sprigs, tomatoes, lemon and probiotic tzatziki

9 Plant Points


For the fritters

  • 1 (400g) tin chickpeas
  • 1 small courgette, grated
  • 1 large carrot, roughly chopped
  • 1 cm fresh ginger, grated
  • 1 clove garlic, crushed
  • 1 tbsp ground flaxseed
  • 30g gram flour (or flour of choice)
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp cinnamon
  • ½ tsp ground cardamom
  • a pinch of cayenne pepper
  • a pinch of salt & pepper
  • 1 tbsp extra virgin olive oil, for cooking

For the tzatziki

  • 200ml dairy kefir (or swap for a dairy-free alternative)
  • ½ cucumber, grated
  • 2 cloves garlic, crushed
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dill
  • a pinch of salt & pepper


  1. Squeeze the grated courgette in a tea towel or muslin cloth to get rid of some of the moisture.
  2. Add the carrots, ginger & garlic to a food processor, then blitz until coarsely chopped. Add the chickpeas then blitz for just a few more seconds, so they still have a chunky texture.
  3. Combine the carrot & chickpea mix with the courgette in a large bowl. Add the cumin, coriander, cinnamon, ground cardamom, cayenne pepper, salt & pepper.
  4. Mix in the flaxseed and gram flour until fully combined (get your hands in there if you need to!) and form into patties.
  5. Heat the extra virgin olive oil in a pan over medium heat, then cook the fritters for 5-6 minutes, flipping in between, until cooked through and golden. While the fritters are cooking, make the tzatziki.
  6. Mix the grated cucumber, garlic, lemon juice, salt & pepper, with most of the dill (holding just a little back for sprinkling) into the kefir.
  7. Drizzle with the extra virgin olive oil and the rest of the dill to serve.


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