First, boil a kettle full of water. Place frozen peas into a large heat-proof bowl and poor boiling water over to cover. Allow to sit for 5 minutes to defrost and lightly blanch the peas.
In a seperate mixing bowl add the grated zucchini, onion and garlic. Then add the flat leaf parsley.
Strain the peas and then add the peas to the mixing bowl. Use the back of a fork to roughly mash half of the peas.
To the mixing bowl add the chickpea flour, brown rice flour, baking powder, olive oil and soy milk. Use the fork to mix the mixture until well combined.
Turn a non-stick pan onto a low heat and add about a tablespoon of olive oil. Add a spoonful of mixture to the pan, using the spoon to form into a circular shape. Cooking 3 - 4 fritters at a time. When the fritters are golden brown on the bottom, flip each fritter with an egg flip and press down firmly. Once fritters are golden brown on second side, transfer to a plate.
Repeat the previous step until all of the batter has been used.
Serve fritters straight away or store in a glass container in the fridge for later use.
Chickpea flour causes the fritters to stick to a stainless steel frypan. If you don't have a non-stick frypan, form fritters on a baking paper lined tray and bake in oven at 180 degrees until golden brown. Tag @ournourishingtable on Instagram or Facebook in your recipe recreations. Follow Our Nourishing Table on Pinterest for more healthy cooking inspiration.