Aromatic Zucchini Fritters with Herbed Quinoa

Ingredients

• 2 medium, grated zucchini
• 150 g chickpea flour
• 30 g, chopped fresh parsley
• 15 g, chopped fresh mint
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp black pepper
• ½ tsp sea salt
• 50 ml water
• 200 g quinoa
• 400 ml water (for quinoa)
• 1 tsp lemon zest
• 1 tbsp coconut aminos

Steps

1. 1. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for 10 minutes to release excess moisture.
2. 2. Meanwhile, rinse the quinoa under cold water and combine it with 400 ml of water in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
3. 3. After 10 minutes, squeeze out excess moisture from the zucchini and add it to a bowl with chickpea flour, garlic powder, cumin, black pepper, chopped parsley, chopped mint, and water. Mix until it forms a thick batter.
4. 4. Preheat the air fryer to 200°C (390°F).
5. 5. Form small patties with the zucchini mixture and place them in the air fryer basket in a single layer. Spray or lightly brush with coconut aminos for added flavor.
6. 6. Cook the fritters in the air fryer for 10 minutes, flipping halfway through until golden and crispy.
7. 7. Once the quinoa is cooked, stir in the lemon zest and season with black pepper to taste.
8. 8. Serve the crispy zucchini fritters alongside the herbed quinoa.

Notes

• Ensure the zucchini is well-drained before mixing to avoid sogginess.
• Adjust the seasoning to taste, especially if you prefer more spices.

Substitutions

• If chickpea flour is not available, use a mix of ground oats and a bit of cornstarch to achieve a similar texture.