Ingredients:

  • 2 (15-ounce) cans chickpeas, drained and rinsed (approximately 850g total)
  • 1 medium zucchini, grated (about 1 ½ cups, lightly packed; approximately 150g)
  • 1/2 cup panko breadcrumbs (approx. 50g)
  • 1/4 cup grated Parmesan cheese (optional, approx. 25g)
  • 1/4 cup chopped fresh parsley (approx. 15g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 large egg, lightly beaten (approx. 50g)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 tablespoon olive oil, plus more for brushing
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of red pepper flakes

Instructions:

  1. Mash the drained and rinsed chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
  2. In a large bowl, combine the mashed chickpeas, grated zucchini (squeeze out excess moisture if very wet!), panko breadcrumbs, Parmesan cheese (if using), parsley, garlic, egg (or flax egg), lemon zest, olive oil, oregano, salt, and pepper. Add red pepper flakes for heat, if desired.
  3. Thoroughly mix all ingredients until well combined.
  4. Cover the mixture and chill in the refrigerator for at least 15 minutes to allow the flavors to meld and the mixture to firm up. This makes them easier to roll.
  5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and less sticking.
  6. Roll the mixture into approximately 1-inch (2.5 cm) balls.
  7. Place the balls on the prepared baking sheet. Brush lightly with olive oil.
  8. Bake for 20-25 minutes, or until golden brown and firm. Flip halfway through for even browning.