Vegan Zucchini Fritters

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These Greek Vegan Zucchini Fritters are the most scrumptious use for zucchini! Packed with herbaceous flavor, spices, and tangy vegan feta, these fritters are a flavor bomb! Perfectly crispy on the outside, tender and creamy on the inside!  
Prep 35 minutes
Cook 12 minutes
Total 47 minutes
5 from 42 votes

If there’s only one thing you make with zucchini this year, let it be these Greek-inspired Vegan Zucchini Fritters. They’re truly one of the best things I’ve ever eaten (and I don’t say that lightly).  

They’re perfectly crispy and light on the outside but tender and creamy on the inside. The flavor is so unique and so addictive that I can guarantee you’ve never tasted anything quite like it.

These are a perfect crowd pleasing party snack or appetizer, but they also work wonderfully as a casual side dish. Serve these zucchini fritters with a side of vegan tzatziki and enjoy a delicious taste of summer in Greece. 

Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. What to serve with
7. Recipe card

vegan zucchini fritters spread out on a black plate with a bowl of vegan tzatziki.

What are Greek Zucchini Fritters?

These vegan zucchini fritters are inspired by kolokithokeftedes, which roughly translates to zucchini meatballs in Greek. In my pre-vegan days, I feasted on these during my travels to Greece, as well as at our favorite Greek restaurant in NYC. 

They’re typically served as an appetizer, often with tzatziki, the Greek yogurt-and-cucumber sauce, as a dip.  

Kolokithokeftedes traditionally contain eggs and feta, but these zucchini fritters are remarkably easy to make vegan. 

a stack of vegan zucchini fritters on parchment paper with vegan tzatziki and dill on top.

Why this recipe works 

The perfect blend of flavors

While standard American zucchini fritters are light on the flavor (think scallions and salt/pepper, sometimes garlic), these Greek zucchini fritters are a flavor explosion.  

Here, fresh dill brings an incredible bright and herby flavor, while sweet, cooling mint lingers in the background. Cumin adds warmth, freshly grated nutmeg lends a subtle but special sweet zing, and vegan feta provides the salty, creamy flavor Greek food is known (and loved) for. 

I can’t emphasize how freakin good these fritters are. I ate 6 in the span of 10 minutes, and my job involves eating delicious food everyday.

So, yeah, that’s my ringing endorsement! 

Crispy on the outside, creamy & tender on the inside

Using a generous amount of panko bread crumbs and pan-frying these fritters over relatively high heat makes them delightfully crispy on the outside. But, the moisture from zucchini and the fat content of the vegan feta gives these fritters a soft and creamy interior. The best of both worlds.  

All the good stuff about zucchini, none of the bad

Zucchini is notoriously watery, but this recipe uses a few techniques to ensure a crispy (not watery!) fritter. 

First, the zucchini is salted, which draws out water through osmosis (science!). 

Next, the zucchini gets a thorough squeeze. To ensure you get the crispiest fritters, please check out the step-by-step photos and detailed written instructions. There’s even a guideline for how much water will be released so you can feel confident. 

Finally, the zucchini is the last ingredient added to the batter, which prevents it from releasing more water.

Basically, you get the moisture and tender creaminess of zucchini but not its wateriness. 

Ingredient notes 

ingredients for vegan zucchini fritters laid out on a green table with ingredients labeled.

Zucchini. Obviously! This is best with in-season summer zucchini, but you can make these fritters any time of year because the rest of the flavors are so great.

Zucchini is so versatile, and can be used to make zucchini pesto pasta or crispy zucchini casseroles

Flax eggs. Kolokithokeftedes contain eggs, which bind the fritters and add richness. Luckily, zucchini fritters can be made without eggs using flax eggs (just flaxseed meal mixed with warm water until gelled). As for the richness, that comes in through the next ingredient. 

Vegan feta. Serves a few purposes: (1) it adds that tangy Greek feta flavor; (2) it adds a nice creaminess; (3) it acts as a binder; without it, the fritters won’t hold together as well. And (4) as alluded above, the feta adds some of the richness that’s necessary in a Greek zucchini fritter. 

We’ve tried this recipe with both Violife feta and Follow Your Heart feta crumbles, which are the most readily available options. Both tasted great (FYH is usually cheaper).

If you don’t have access to vegan feta, use an equal amount of vegan cream cheese instead or my homemade Tofu Feta (check out the FAQ section below for deets).

Panko bread crumbs. It’s not a traditional ingredient but panko’s light, flaky texture helps bind the fritters. It also reduces the need to use too much flour, which can dull the flavor and cause the fritters to become dense and sodden with oil (regular store-bought bread crumbs are useless, so don’t use those).

The upshot? A delightfully crispy and light fritter.

To substitute with homemade breadcrumbs, you’ll need a sourdough loaf, baguette, or country-style bread. Slice it up into pieces and toast in the oven at 350ºF/175ºC for 10 minutes, or until a bit toasty. Tear into smaller pieces, add to your food processor, and pulse repeatedly for a couple minutes until you get bread crumbs. 

If you’re gluten-free, skip to the FAQ section for instructions on how to make this recipe GF.

Step-by-step instructions 

Grate the zucchini using a box grater (the side with large holes). Or, shred it in your food processor using the reversible shredding disc. 

Add the zucchini to a colander, sprinkle with salt, and toss. Rest for 10 minutes (or for several hours) to release some water. 

Add grated zucchini to a nut milk bag, a reusable mesh produce bag, or thin dish towel. Squeeze out as much water as you can.

You’ll need to reposition the zucchini to ensure all of it gets squeezed. Repeat this process a few times until the zucchini is as dry as possible.

It’s essential to squeeze out as much water as you can. Peep how much water was released in photo #6.  

Add to a large bowl: dill, mint, scallions, flour, cumin, nutmeg, salt, pepper, vegan feta, and panko. Mix to combine. Add the flax eggs. 

Using your hands, mix the flax eggs into the mixture until it starts to stick together. 

Add the grated and squeezed zucchini. Use your hands to combine until you can squeeze the batter between your fingers to roll into balls, but don’t overmix (this causes the zucchini to release more water). 

Roll 2 tablespoons (25 to 30g) of the mixture into balls, then shape into patties (a scant ½ inch thick, or 1 cm thick). Spread out on parchment paper to prevent sticking.

To seal the edges, cup the fritters with your hands, gently rotating them in a circular fashion. 

Cook the fritters in a hot frying pan with olive oil over medium-high heat for 3 to 4 minutes, until golden brown on the bottom. Flip and cook for another 2 to 3 minutes. 

Transfer to a towel-lined surface to remove excess oil and sprinkle with salt. Enjoy as is, or with tzatziki as a dip.

Tips for making this recipe 

Squeeze out a TON of water. Zucchini is 94% water so the most important step is to squeeze out *as much water as possible.* And since zucchini is 94% water, there’s a lot of water to squeeze out! 

For 1 ½ pounds of zucchini, we typically squeeze out ~ 1 ½ cups of water (360 to 400 mL)! It will take several rounds and it will feel like a mild arm workout, but I promise it’s worth it. 

Not squeezing out enough water = your fritters won’t fry up as crispy and will fall apart easily. 

In our tests, a nut milk bag or reusable mesh produce bag worked best (affiliate links). If you don’t have either, a thin dish towel or tea towel will work (don’t use a thick kitchen towel). You may want to use a second towel halfway through, as it will get drenched. 

PS: The resulting zucchini water is quite salty, but if you want to reuse it, you can freeze cubes and add it to pots of soup in lieu of some broth. 

Let the pan heat up. Allow your pan and oil to heat up for a few minutes. If your oil is not hot enough, the fritters won’t get as crispy and will be on the soggy side. You can test if your pan is hot enough by adding a droplet of water: if it sizzles immediately, you’re good to go.

Note: if you’re using a stainless steel or cast iron skillet, you may need more oil to prevent sticking.

Don’t skip the vegan feta. While I try to avoid using store-bought vegan cheeses in my recipes (they can be hit-or-miss and hard to find for some folks), this is one of my few recipes where vegan cheese is essential. Vegan feta, to be precise. 

It adds that salty Greek flavor, creaminess, and helps bind the fritters. For a substitute option, check out the Ingredient Notes section. 

Use a kitchen scale, if you have one. I find it easier to weigh the batter for each fritter (~25 to 30g) instead of measuring it out with 2 tablespoons. If you don’t have a scale, it’s not needed. It just makes the process a little quicker and smoother. 

Bite, don’t pull apart. When eating fritters, they hold their shape better when you bite into them (or cut with a fork and knife) rather than if you pull them apart with your hands.

vegan zucchini fritters spread out on a black plate with a bowl of vegan tzatziki.

Frequently Asked Questions

I don’t have access to vegan feta? What can I use instead?

Vegan cream cheese (unsweetened, plain flavor) works quite well. Leave the cheese at room temp while you prep other ingredients, then break it apart with your fingers into chunks. 

Or, you can use my homemade Vegan Feta. It does require you to make it a day or two in advance. Add the feta to a strainer, drain the brine so it doesn’t add too much liquid, then crumble the cubes with your hands.

Can I make these vegan zucchini fritters gluten-free?

Yes! You need to make 3 primary changes to the recipe:

(1) When making the flax egg, use 2 1/2 tablespoons flaxseed meal + 5 tablespoons of water (gluten-free ingredients need more binding).

(2) Use a gluten-free all-purpose flour instead of regular flour, ideally a blend with xanthan gun (we used King Arthur’s measure for measure 1:1 blend).

(3) Use gluten-free panko (Kikkoman sells it in many stores, or find it online) (affiliate links).

My zucchini fritters were soggy / not very crispy. What happened?

Excess water is the culprit! As I mention in the tips and in the recipe card, it is essential to *really* squeeze out a ton of water, as much as you literally can. Zucchini is 94% water, after all! It will take several minutes and rounds of squeezing.

If you notice that your batter feels wet and doesn’t stick together that well, add a tablespoon more of flour at a time until you can press the dough between your fingers into a ball shape.

Can I air-fry or bake these fritters instead?

We do not recommend air-frying these. In our tests, they came out dry and with a lot less flavor.

We did not try baking in the oven, but honestly, you will be missing out on what makes these fritters so fantastic: the crispy exterior with the moist, creamy interior.

How should I store these fritters? And reheat them? Can I freeze them?

Store in an airtight container in the fridge for 4 to 5 days. I like to reheat them in a frying pan (no extra oil is needed), but if you have an air fryer, that works too. Or, you can reheat on a sheet pan in the oven at 350ºF/175ºC until hot.

You can try freezing them, but they never last more than a day in our house! Stack them between layers of parchment paper in an airtight container. Thaw in the fridge, then reheat in the oven or in a pan.

How to serve Vegan Zucchini Fritters

  • As an appetizer with tzatziki! You can find my vegan tzatziki recipe in the 2nd recipe card below. Or, you can use vegan aioli or vegan sour cream as a dip, or just vegan yogurt mixed with lemon juice and salt.
  • A great main dish to serve alongside these fritters is a classic Greek salad: chopped cucumbers and tomatoes (or halved cherry tomatoes), kalamata olives, sliced red onions, and capers. Drizzle with extra virgin olive oil, red wine vinegar, dried oregano, salt and pepper. Add my Greek-Stye Vegan Feta and canned chickpeas or cannellini beans for additional protein. 
  • You can also serve them as a side dish with another Greek-inspired or Mediterranean dish, like this Tomato and White Bean Casserole. If you have my cookbook, The Vegan Instant Pot Cookbook, these fritters would be SO good paired with the Gigantes Plaki (Greek giant beans) in Chapter 3. 
  • For more plant-based Greek recipes to serve with these zucchini fritters, please check out my friend Maria Koutsogiannis’ blog, Food by Maria
  • Or make a mezze platter: serve zucchini fritters alongside my vegan tztaziki and Homemade Hummus or Lemony White Bean Dip with crudités and crackers. Finish with mixed nuts, fresh and dried fruit, and a variety of olives.
a stack of four vegan zucchini fritters on parchment paper with herbs and tzatziki on the side.

If you love these Vegan Zucchini Fritters as much as we do, please rate and review the recipe with your feedback below :) It’s always very much appreciated! 

Vegan Zucchini Fritters

5 from 42 votes
These Greek Vegan Zucchini Fritters are the most scrumptious use for zucchini! Packed with herbaceous flavor, spices, and tangy vegan feta, these fritters are a flavor bomb! Perfectly crispy on the outside, tender and creamy on the inside!  
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Diet Vegan, Vegetarian
Serving size: 22 to 24 fritters


  • 1 ½ pounds (680g) zucchini, peel kept on
  • 2 tablespoons ground flaxseed meal
  • ¾ cup (12g) fresh dill, tough stems removed and finely chopped*
  • ¼ cup (4g) fresh mint leaves finely chopped
  • 4 scallions, thinly sliced (bruised tops trimmed)
  • 2 teaspoons ground cumin
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt
  • Freshly cracked black pepper
  • cup (43g) all purpose-flour**
  • 1 cup + 2 tablespoons (90g) panko bread crumbs (or homemade bread crumbs; don't use regular store-bought bread crumbs)
  • 1/2 cup (75g) vegan feta, crumbled***
  • 3 tablespoons olive oil, more as needed to cook the second batch
  • Flaky sea salt for finishing

For serving

  • Vegan Tzatziki (optional, recipe below)


  • Grate the zucchini. Use the wide holes on a box grater to grate the zucchini. Leave the top nub of the zucchini on so you can use it as a handle while you grate. For a faster option, use a food processor if you have a reversible shredding disc.
  • Add grated zucchini to a colander. Sprinkle with 1 heaping teaspoon kosher salt; toss to combine. Drain for at least 10 minutes, or for a few hours.
  • Make the flax eggs. In a small bowl, mix together the flaxseed meal and 4 tablespoons of warm water. Whisk well, then set aside for 10 minutes to gel up.
  • In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, several cracks of pepper, flour, panko, and feta. Stir to combine.
  • Squeeze out the water from zucchini. Add the zucchini to a nut milk bag, mesh produce bag, or thin dish towel. Over a bowl, use your hands to squeeze out as much water out as you can (almost like you're using an icing bag).
    Move the zucchini around a bit and reshape into a ball. Squeeze the zucchini in sections to release more water. If needed, use both hands to squeeze. Repeat a few times, moving the zucchini around so all of it gets evenly squeezed.****
  • Finish the zucchini batter. To the herb/flour filling, add the prepared flax eggs and stir to incorporate with your hands. Finally, break up the squeezed zucchini and add it to the filing. Use your hands to incorporate the zucchini until just combined and you can squeeze the batter between your fingers to roll into balls.
    Don’t mix too much, as this causes zucchini to release more water.
  • Shape the fritters. Line a large plate with parchment paper. Scoop 2 tablespoon (25 to 30g) portions of the batter (we find it easier to just weigh it using a scale).
    Using your hands, compact the dough tightly before pressing with your palms to form a patty (this ensures they stick together). Slightly flatten the patty (it should resemble a double stuffed Oreo in size), a scant ½ inch thick (1 cm thick).
    Place the patties on lined plate. For smooth edges, cup each patty with your hands, gently rotating in a circular fashion to seal edges and round the shape.
  • Preheat the pan. Line a large plate with paper towels. Heat 3 TBSP olive oil in a large nonstick frying pan over medium-high heat for a few minutes to heat up. To test, add a drop of water; if it sizzles immediately, it’s ready.
  • Cook the fritters. Carefully add the patties to the pan, as many as you can fit without overcrowding (12 fritters will fit a 12-inch frying pan). Fry for 3 to 4 minutes, lightly pressing down on each patty with your spatula halfway through.
    Once the bottom is golden brown, flip and reduce the heat to medium. Cook for another 2 to 3 minutes, or until the bottom is also golden brown (slight charring in spots is okay). Some fritters will be done a bit sooner than others.
  • Transfer fritters to towel-lined surface to absorb excess oil. Sprinkle with a pinch of flaky sea salt. Repeat with the remaining zucchini mixture, adding 2 to 3 more tablespoons of oil to the pan (with a 12-inch pan, you should be able to fry the fritters in 2 batches).
  • Serve warm as is, or with vegan tzatziki for dipping.*****


*Ensure herbs are dried well (you don’t want extra moisture in the batter.) 
** To make fritters gluten-free: (1) use a GF all-purpose flour with xanthan gum; (2) use GF panko; (3) use 2 1/2 TBSP flaxseed meal with 5 TBSP warm water. 
*** Follow Your Heart Violife feta are the most widely available vegan feta. If you can’t find it, use vegan cream cheese (rest at room temp while you prep, then tear into small pieces). Or, use my homemade Tofu Feta
***** Squeezing out the requisite amount of water from the zucchini will take several rounds. It will feel like an arm workout of sorts. It’s worth it though!
If you leave a lot of water in, the fritters won’t fry up as crispy and will fall apart. For 1 ½ pounds of zucchini, we squeezed out 1 ½ cups of water (360 to 400 mL)! 
*****When eating fritters, they hold their shape when you bite into them (or cut with a fork and knife) rather than if you pull them apart with your hands.

Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg

Vegan Tzatziki

5 from 26 votes
With just a few simple ingredients, you make the most delicious Greek vegan tzatziki. Creamy and rich yet bright and herbaceous, it’s a versatile and coming dip perfect for zucchini fritters or falafel, works great in mezze platters, and even as a salad dressing or sandwich spread. 
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Condiment, Dip
Cuisine: Greek
Diet Gluten Free, Vegan, Vegetarian
Serving size: 6


  • 5 ounces (140g) unsweetened vegan yogurt, ideally a thick coconut yogurt or a Greek-style yogurt*
  • 4 ounces (112g) cucumber, unpeeled**
  • 1 ½ tablespoons minced fresh dill (or fresh mint)
  • 1 fat garlic clove, grated or crushed in a press
  • 1 to 1 ½ teaspoons red wine vinegar or freshly squeezed lemon juice
  • ¼ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper to taste
  • 2 to 3 teaspoons extra virgin olive oil, plus more as desired


  • Use the wide holes on a box grater to grate the cucumber. Add the grated cucumber to a thin dish towel or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can.
  • Add the yogurt to a medium bowl. Add in the grated cucumber, dill, garlic, vinegar or lemon juice, salt, pepper to taste, and olive oil. Taste for seasonings.
    If possible, rest in the fridge for 15 to 30 minutes to allow the flavors to marry.


*My preferred yogurt brands for this recipe are Culina, CocoJune, GT’s CocoYo, or Kite Hill Greek-style almond milk yogurt.
*I prefer English cucumbers, as they’re sweeter and seedless, but you can also use a regular cucumber (the skin is a little tough, so you may want to peel it). 

Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.1mg

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71 comments on Vegan Zucchini Fritters

  1. Lisa

    5 stars
    This is definitely a recipe to double or triple! If you don’t have all of the ingredients, use what you have. I used chives and onions instead of green onions and they still came out great.
    This was such a winner, I made it twice in one week and have shared it with all my vegan and vegetarian friends.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Lisa!

  2. Yuliana

    5 stars
    These are so amazing!! The only downside is there’s so much water in the zucchini I would need a whole plot of them to make a decent amount of fritters (they are too good to not triple the recipe!)

    I divided the batch in 2 and cooked one on the stove and the other one in the air fryer (15min at 180C).

    The air fryer version was so much more flavourful and crispy, will cook them like this moving forward (already planning on making them again).

    Thank you Nisha, ever since I’ve discovered your tofu scramble your blog has become one of my favourite ones! :)

    1. Support @ Rainbow Plant Life

      Yuliana, So glad to hear you love the recipes! :) Thanks for the feedback!

  3. Mary

    5 stars
    I only found out about this recipe this week and I’ve already made it twice and am trying to figure out when I can make it a third time. Terrific!

    1. Support @ Rainbow Plant Life

      Mary, So glad to hear you loved this recipe!

  4. Dyson

    5 stars
    I love Greek food so I was so excited when you posted about these on Instagram. They did not disappoint! I didn’t have any nutmeg and everything was still delicious. And that tzatziki is legit!

    1. Support @ Rainbow Plant Life

      Dyson, So glad to hear you loved this recipe!

  5. Lottie

    5 stars
    These zucchini fritters are fan-freaking-tastic! They were absolutely devoured at dinner last night. 10/10 would make again!

    1. Support @ Rainbow Plant Life

      Awesome, Lottie. Thanks for your comment and for taking the time to review!

  6. Claire

    5 stars
    Made these for dinner the other night and my partner and I loved them! I’m bad about eyeballing things rather than measuring while cooking, so I ended up with more than the recommended amount of zucchini, but they still tasted delicious even if they weren’t quite as crispy. I’ll be better about measuring next time. :)
    I was inspired by your 10 ingredient meal prep post ( so I served the fritters with pasta topped with cashew cream sauce, cashew parmesan, and roasted kale and cherry tomatoes. Delicious!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Claire! We’re delighted you loved the recipe!

  7. Ella Walsh

    5 stars
    Why isn’t there an option for 6 stars Nisha? B/c that is what these fritters deserve, at minimum. These are easily the best zucchini fritters to exist, vegan or not. You are magic girl. I will be adding this recipe to my short list of “recipes to make until I die.” The dill, the touch of mint, the feta, the crispy little bites of amazingness. YUM.

    1. Support @ Rainbow Plant Life

      Awesome, Ella. Thanks for your comment and for taking the time to review!

  8. Kelly

    5 stars
    Made this after seeing your Instagram post. Another fricking phenomenal recipe from the vegan queen. Thank you, Nisha!

    1. Support @ Rainbow Plant Life

      Kelly, So glad to hear you loved this recipe!

  9. Jeff

    5 stars
    Outstanding! I know I can count on RPL every time for terrific recipes. Nice one, Nisha!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Jeff!

  10. Sarah

    5 stars
    These were such a huge hit! Made them for a birthday dinner with vegans and non-vegans alike and EVERYONE gobbled them up. Will absolutely be making these again.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Sarah!

  11. Tsjitske

    5 stars
    Thank you for this I just made these fritters. It’s a sticky business making these but oh so worth it. I used vegan cream cheese instead of feta ( because even before eating vegan I didn’t like feta) and they where delicious. Husband and teenager agree.

    1. Support @ Rainbow Plant Life

      Awesome, Tsjitske. Thanks for your comment and for taking the time to review!

  12. Becca

    5 stars
    Wow! I saw your IG video and thought these fritters looked good, but the taste exceeded expectations. Thank you for helping me and my hubby love zucchini!

    1. Support @ Rainbow Plant Life

      Awesome, Becca. Thanks for your comment and for taking the time to review!

  13. Nancy

    These look amazing! I would love to make and bring these to a pot luck this weekend. Would they be okay served at room temperature a few hours after cooking? Or are they best fresh?

    1. Support @ Rainbow Plant Life

      Hi Nancy, so glad you’re excited to try them! We’re afraid the fritters will lose their crisp factor if you let them sit for a few hours. If there is a grill and you are able to bring a pan, you can reheat them via that method otherwise we suggest eating them fresh!

  14. Natalya

    Wasn’t a big fan for how much work I had to put in. Although my mom really liked it. The Sauce is pretty good though.

    1. Support @ Rainbow Plant Life

      We’re sorry to hear that, Natalya. Hopefully you find some other recipes you love here!

  15. Laurie F Brown

    5 stars
    These were a hit for dinner last night. EVERYBODY loved them. I will definitely make them again. (Maybe this weekend!)

    1. Nisha

      YAY! I’m so happy to hear it, Laurie!

    2. Support @ Rainbow Plant Life

      Awesome, Laurie. Thanks for your comment and for taking the time to review!

  16. Sarah Keenan

    Will do! Thank you, Nisha :)

  17. Lorrie

    Hello, I am wondering if these can be made successfully in the air fryer. Do you think that would give it a crispy exterior? Thanks!

    1. Nisha

      Hi Lorrie, I don’t have an air fryer myself, but my assistant will be testing it later this week so hopefully we’ll have an update soon!

  18. Annette

    What can you use instead of flex? I’m allergic

    1. Nisha

      Hi Annette, flax eggs were the best egg substitute/binder in our tests, but you could try a few tablespoons of vegan yogurt, or just use more flour to help the batter come together. If you have access to a vegan egg replacer product, you could also try that (the equivalent of 2 eggs).

  19. Sarah Keenan

    I haven’t made this yet but it is one I’m definitely going to try! I know I could pair this with hummus or soy yoghurt tzatsiki for protein – I was wondering if you have ever tried silken tofu instead of vegan feta in these. I realise it wouldn’t be the flavour burst these are but I’m thinking of cooking these for children who don’t appreciate that yet!

    1. Nisha

      Hi Sarah, I haven’t tried tofu in these but it might be too watery. If you’d like to experiment with tofu, I’d try extra firm tofu instead. Press it for 20ish minutes to extract some water, then crumble it finely into pieces, about the size of a feta crumble. Maybe sprinkle a tiny bit of salt on the tofu since the feta is also salty. Let us know how that works!

  20. Marco

    5 stars
    Sono molto buone, ho dovuto cambiare qualche ingrediente perché era difficile trovarlo, ma il risultato è perfetto

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