Vegetable Fritters (Baked Not Fried)

Preheat oven to 200°C/400℉
Grate the zucchini and the potato, place in a bowl and leave on the side while you prepare the rest of the vegetables
Grate the carrot and finely chop the capsicum, green onions and parsley leaves and add to a large bowl
Squeeze the excess water out of the zucchini and potatoes then add them to the same bowl.
Add the egg, garlic powder, chickpea flour, salt and pepper and stir the mixture together. If the batter is too wet, add an extra ¼ cup of flour.
**To make it egg-free, see notes below
Place a sheet of parchment paper on a flat baking tray. Spoon a heaped tablespoon of the mixture and place into balls on the tray then gently flatten them with your fingers to create a circle shape
Crumble over the feta cheese and gently press them into the fritters. Spray the tops with olive oil spray and bake for 20 minutes until they are golden brown.
While they're cooking, make the yogurt sauce by mixing the ingredients in a small bowl
Allow fritters to cool on a wire rack then serve them with your yogurt dipping sauce and enjoy your vegetable fritters!