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A collection of summer dinner recipes featuring delicious and yummy dishes.

Air-Fried Zucchini and Chickpea Bites

A crunchy, flavorful mix of air-fried zucchini and spiced chickpeas, perfect for a light dinner or as a picnic-friendly snack.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 bites
Course: Appetizer, Side Dish, Snack
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Zucchini and Chickpea Mixture
  • 3 medium medium zucchini (about 1.5–2 pounds), trimmed and cut into 1/2-inch rounds or sticks Pat dry before use.
  • 1 can 15 oz chickpeas, drained and rinsed Helps bind the mixture.
  • ½ cup whole wheat panko or regular panko breadcrumbs For coating the zucchini.
  • ⅓ cup grated Parmesan (optional) For richer flavor.
  • 2 large eggs, beaten (or flax eggs) For vegan option use: 2 tbsp ground flax + 6 tbsp water.
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • Salt and black pepper to taste Salt and black pepper, to taste
  • 2 tbsp olive oil (or spray oil for the air fryer) To prevent sticking.
  • 1 lemon Zest and juice of 1 lemon Adds freshness.
  • 2 tbsp chopped parsley or dill For added flavor.
For the Dip
  • 1 cup plain Greek yogurt or vegan yogurt
  • 1 tbsp chopped chives For flavor.
  • 1 tsp honey or agave For sweetness.
  • a pinch Salt
  • 1 tsp lemon juice For balance.

Method
 

Preparation
  1. Pat zucchini dry and slice into rounds or sticks.
  2. Spread chickpeas on paper towels and pat dry.
Make the Mixture
  1. Pulse drained chickpeas in a food processor until coarsely mashed, then transfer to a mixing bowl.
  2. Add breadcrumbs, eggs, Parmesan, paprika, cumin, garlic powder, lemon zest, and herbs. Stir to combine.
  3. If the mixture is too loose, add more panko until it holds together.
Coat the Zucchini
  1. Dip each zucchini stick in egg and press into panko mixed with salt and pepper.
  2. If making patties, fold grated zucchini into the chickpea mixture before shaping.
  3. Chill coated pieces in the fridge for 15–20 minutes for extra crunch.
Air Fry
  1. Preheat air fryer to 390°F (200°C) for 3–5 minutes.
  2. Arrange zucchini and chickpea bites in a single layer and cook for 8–12 minutes, flipping halfway.
  3. For oven roasting, preheat to 425°F (220°C) and bake for 18–22 minutes, flipping halfway.
Make the Dip
  1. Mix yogurt, chives, lemon juice, honey (or agave), and salt. Adjust to taste.
Serve
  1. Plate the hot bites and serve with the cool yogurt dip.

Notes

For gluten-free, substitute gluten-free panko. For dairy-free, omit Parmesan and use nutritional yeast.