Why make this recipe
Vegetable Chickpea Fritters are a delicious and healthy option for anyone looking to enjoy a plant-based meal. Packed with protein and fiber from chickpeas, these fritters are not only satisfying but also versatile. You can serve them as an appetizer, snack, or even a main dish. The combination of spices and fresh vegetables adds vibrant flavors that make these fritters a favorite in any household.
How to make Vegetable Chickpea Fritters
Ingredients:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 medium onion, chopped
- 2 cloves of garlic
- Juice of 1/2 lime
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp ground oregano
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 to 2/3 tsp salt
- Black pepper to taste
- 1/2 to 2/3 cup chickpea flour or rice flour
- 1 medium bell pepper, chopped
- 1 cup corn (fresh or canned)
- 2-3 Tbsp parsley, chopped
- Oil for frying
- Vegan cheese (optional)
Directions:
- Peel and roughly chop the onion, finely dice the bell pepper, and chop the parsley. Save the chickpea can liquid for binding.
- Transfer chickpeas, onion, garlic, lime juice, and spices to a food processor. Pulse 5-6 times until the mixture has a crumb consistency.
- Add flour and pulse 2-3 times until mixed well, scraping down the sides as needed.
- Add the chopped bell pepper, corn, and parsley. Pulse 2-3 times. If the mixture is too dry, add a little chickpea can liquid.
- Divide the mixture into 8 patties, each weighing about 90 grams and about 1/2-inch thick.
- Heat oil in a skillet over medium-high heat. Fry the patties until golden brown and crispy.
- Serve with a cashew dip. For baking, preheat the oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and bake for 15-20 minutes on each side. For air frying, spray the basket with cooking spray, add the patties in a single layer, and air fry at 360°F (180°C) for 14-17 minutes, flipping halfway through.
How to serve Vegetable Chickpea Fritters
These fritters are perfect served hot with a tasty dip, like cashew dip or your favorite salsa. You can also add them to a salad or serve them alongside steamed vegetables for a complete meal. They make a great addition to any party platter or a fun snack for kids and adults alike.
How to store Vegetable Chickpea Fritters
Store any leftover fritters in an airtight container in the refrigerator. They can last for up to three days. To reheat, simply warm them in a skillet for a few minutes until they are hot and crispy again. For longer storage, you can freeze the uncooked patties. Place them on a baking sheet to freeze first, then transfer them to a freezer bag. Cook from frozen, just adding a few extra minutes to the cooking time.
Tips to make Vegetable Chickpea Fritters
- Make sure the chickpeas are well-drained to avoid a soggy mixture.
- Feel free to add more vegetables or spices to suit your taste.
- If you prefer a gluten-free option, use rice flour instead of chickpea flour.
- Don’t skip the frying step for that crispy golden texture; baking and air frying may result in a different texture.
Variation
You can modify the fritters by using different vegetables, like zucchini or spinach. Adding spices like curry powder or chopped cilantro can also give the fritters a new and exciting flavor.
FAQs
Can I make these fritters ahead of time?
Yes, you can prepare the mixture and form the patties ahead of time. Just store them in the refrigerator until you are ready to cook.
Are these fritters suitable for freezing?
Absolutely! You can freeze them before cooking. Just make sure they are in a single layer. When you’re ready to eat, cook them straight from the freezer.
What can I serve with the fritters?
These fritters go well with dips like tahini, hummus, or yogurt sauce. You can also add them to salads or wrap them in lettuce for a fresh, light meal.
Vegetable Chickpea Fritters
Ingredients
Method
- Peel and roughly chop the onion, finely dice the bell pepper, and chop the parsley. Save the chickpea can liquid for binding.
- Transfer chickpeas, onion, garlic, lime juice, and spices to a food processor. Pulse 5-6 times until the mixture has a crumb consistency.
- Add flour and pulse 2-3 times until mixed well, scraping down the sides as needed.
- Add the chopped bell pepper, corn, and parsley. Pulse 2-3 times. If the mixture is too dry, add a little chickpea can liquid.
- Divide the mixture into 8 patties, each weighing about 90 grams and about 1/2-inch thick.
- Heat oil in a skillet over medium-high heat. Fry the patties until golden brown and crispy.
- For baking, preheat the oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and bake for 15-20 minutes on each side.
- For air frying, spray the basket with cooking spray, add the patties in a single layer, and air fry at 360°F (180°C) for 14-17 minutes, flipping halfway through.
