Zucchini & Chickpea Fritters with Avocado Salsa

Grate zucchini and squeeze out excess moisture.

Mash chickpeas roughly, leaving some texture.

Mix zucchini, chickpeas, egg, flour, garlic, cumin, paprika, salt, and pepper.

Form mixture into small patties.

Heat olive oil in a pan over medium heat.

Fry fritters for 3–4 minutes per side until golden.

Dice avocado, tomato, and red onion; mix with lemon juice and salt.

Plate fritters on mixed greens, top with avocado salsa and yogurt.

Finish with a drizzle of balsamic glaze and garnish with scallions.