Zucchini Patties with a Tahini Sauce

zuccihini patty

It’s no secret that I have become obsessed with Pinterest.

It’s also no secret that I get tired of looking through decadent desserts and other unhealthy recipes. So, I decided to do something about it. I created a Healthy Eats board to start proliferated the good stuff online. (Want to be a contributor? I’d love to add you as a contributor to the board so you can help spread the health.)

grated zucchini

minced red onions

I inadvertently stumbled upon this recipe in my healthy pinning efforts. I was intrigued. The Hubster was intrigued. I knew it would be making an appearance in the near future.

And because we don’t really stock bread crumbs, I decided to make this one gluten-free. We eat enough bread on a day-to-day basis, why not switch it up a little.

tahini sauce

The tahini sauce was a nice addition to the party. Added a smooth creaminess to the smooth and creamy zucchini patties. Also made it feel a bit more like a falafel than a veggie burger. Which was welcomed.

Yields 6-8

Zucchini Patties with a Tahini Sauce

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


    For the Zucchini Patties:
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 zucchini, grated
  • 1 red onion, chopped
  • 1 cup rolled oats, finely ground (a.k.a. oat flour)
  • 1/2 cup chickpea flour
  • 1 tsp coarse salt
  • 1-2 tbs dried parsley (1/4 cup fresh)
  • oil for cooking
  • For the Tahini Sauce:
  • 1/2 cup tahini
  • 3 gloves garlic, minced
  • 1/2 tsp salt
  • 2 tbs olive oil
  • 1/4 cup lemon juice
  • 1 tsp parsley (for garnish)


    To make the patties:
  1. Mash chickpeas in a bowl until smooth.
  2. Stir in zucchini, onion, oat flour, chickpea flour, salt, and parsley.
  3. Form into patties. I got 6-8 out of the batch.
  4. Heat oil in a medium to large skillet over medium-high heat.
  5. Saute patties until golden and crisp, 2 to 3 minutes per side.
  6. Serve with tahini sauce, or in pita's like the original recipe suggested!
  7. To make the tahini sauce:
  8. In a food processor combine garlic and tahini.
  9. Add kosher salt.
  10. Remove from food processor and add olive oil and lemon juice.
  11. If too thick, add 1 tsp of warm water at a time until desired consistency.
  12. Sprinkle with parsley and serve.
  13. Note: We put everything in the blender and it came out super thick. Don't do what I did, and follow the directions.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, soy free, egg free, and corn free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Love, love, love this recipe. Light, summer-y, chickpea-filled, and topped with tahini.
  2. Reply I can't wait for summer zucchini. I've been craving it. And I love making zucchini pancakes too, my DH, who doesn't normally like zucchini, even likes them. I'm going to have to try adding beans/chickpeas to the recipe.
    1. Reply they paired nicely together! not sure what possessed me (other than pinterest). but these were good!
  3. Reply I LOVE zucchini fritters and have been trawling the internet to find some vegan recipes to incorporate into my (currently) non-vegan diet. These look delicious (and the boyf might even eat them - haha)!
    1. Reply These are winners. The chickpea flour holds the patties together nicely. You won't even miss the eggs.
  4. Reply Love this! I'm going to make it tonight, I think even the kids will eat, thanks Emily!
  5. Reply I went to make this and then realized we were out of chickpeas (?!?) and so I used black beans instead. Then, I made the (poor?) decision to put the mix through my food processor and it became too soft and I didn't have chickpea flour, so I used wheat flour instead and some whole oats to try to make it into something that could be formed. Then, I decided to add some feta cheese because I had some and thought it would be good and baked them at 475 degrees instead of frying. After 10-minutes I flipped them over on the bake-sheet and baked another 10-minutes. They came out great (but no longer dairy free or gluten free) and I also put the parsley right in the dip (not just as garnish) and the whole family loved it. So, if you don't have all the right ingredients, this is such a great recipe that you can really substitute and be flexible and it still comes out awesome. Thanks so much for sharing this!
    1. Reply I love it, Sharon! And I'm so glad that it turned into a great recipe for you.

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