Chickpea Fritters with Veggies are a crispy, flavorful Healthy Vegan Fritters treat that’s perfect for snacking, appetizers, or a light lunch. Packed with plant-based protein, fiber, and colorful vegetables, these gluten-free, vegan fritters boast a golden exterior and a fluffy, veggie-filled center. Whether pan-fried, air-fried, or oven-baked, Chickpea Fritters with Veggies are quick to make and endlessly versatile, making them a must-try for busy weeknights or gatherings.
Why You’ll Love Chickpea Fritters with Veggies
I’m obsessed with Chickpea Fritters with Veggies because they’re a Healthy Vegan Fritters delight that’s both nutritious and delicious. Ready in just 15 minutes of prep, these fritters are budget-friendly, diet-friendly (egg-free, dairy-free, gluten-free), and kid-approved, with veggies cleverly hidden in every bite. Their versatility—use any veggies on hand, cook them your way, and even freeze for later—makes Chickpea Fritters with Veggies a go-to for any occasion.
Ingredients for Chickpea Fritters with Veggies
Here’s what you’ll need for Chickpea Fritters with Veggies (makes ~8 fritters):
- 1 (15 oz) can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ cup onion, roughly chopped (red, yellow, or white)
- ½ cup sweetcorn (canned, fresh, or thawed frozen)
- ½ cup bell pepper, finely diced (any color)
- 2 cloves garlic, minced
- ⅓ cup chickpea flour (or rice flour, buckwheat flour, or all-purpose flour)
- 1 tsp onion powder
- 1 tsp ground oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice (or lemon juice)
- 2 tbsp fresh parsley, chopped (or cilantro, chives, or green onion)
- 2 tbsp neutral oil (e.g., vegetable or avocado oil), for pan-frying
Equipment:
- Food processor (or potato masher for manual prep)
- Large skillet, air fryer, or baking sheet
- Mixing bowl
- Measuring cups and spoons
- Spatula
Ingredient Tips:
- Chickpeas: Canned for convenience; low-sodium to control salt if using aquafaba.
- Flour: Chickpea or rice flour keeps Chickpea Fritters with Veggies gluten-free; avoid coconut flour due to absorbency.
- Veggies: Use 1 ½–2 cups total; finely dice or shred for even texture.
- Lime Juice: Fresh for brightness; lemon juice is a great substitute.
- Oil: Neutral oil ensures crispy fritters without overpowering flavor.
Directions for Chickpea Fritters with Veggies
Let’s whip up these delicious Chickpea Fritters with Veggies!
Prep the Veggies
I peel and roughly chop ½ cup onion, finely dice ½ cup bell pepper, mince 2 garlic cloves, and chop 2 tbsp parsley. These vibrant veggies add flavor and texture to Chickpea Fritters with Veggies.
Process the Base
In a food processor, I combine 1 can chickpeas, onion, garlic, 1 tbsp lime juice, 1 tsp onion powder, 1 tsp oregano, ½ tsp smoked paprika, ¼ tsp red pepper flakes, ½ tsp salt, and ¼ tsp black pepper. I pulse 5–6 times until crumbly, avoiding a smooth paste. I add ⅓ cup chickpea flour and pulse 2–3 times to combine, scraping down the sides as needed.
Add Veggies and Form Patties
I transfer the mixture to a bowl, add ½ cup sweetcorn, bell pepper, and parsley, and stir gently to combine. If too wet, I add 1–2 tbsp more flour; if too dry, I add 1 tsp chickpea liquid (aquafaba). I divide into 8 portions (~90g each), shaping into ½-inch thick patties for Chickpea Fritters with Veggies.
Cook the Fritters
Pan-Fry: I heat 2 tbsp oil in a large skillet over medium-high heat. I fry the patties for 3–4 minutes per side until golden and crispy.
Oven-Bake: I preheat the oven to 375°F (190°C), place patties on a parchment-lined baking sheet, spray lightly with oil, and bake for 15–20 minutes per side, broiling for 1–2 minutes for extra crispiness.
Air-Fry: I preheat the air fryer to 360°F (180°C), spray the basket, and cook patties in a single layer for 14–17 minutes, flipping halfway.
Serve and Enjoy
I serve Chickpea Fritters with Veggies hot with a dip like tahini sauce or cashew dip, perfect for snacking or a light meal.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 20-40 minutes (depending on method)
- Total Time: ~35–55 minutes
- Yield: ~8 fritters
- Calories: ~150 kcal per fritter
- Macros per Serving: 18g carbs, 5g protein, 6g fat, 4g fiber
Variations for Chickpea Fritters with Veggies
Try these twists on Chickpea Fritters with Veggies:
- Cheesy Kick: Add ¼ cup vegan cheese or nutritional yeast for a nutty, cheesy Healthy Vegan Fritters.
- Spicy Boost: Increase red pepper flakes or add ½ tsp cumin for a fiery Healthy Vegan Fritters twist.
- Veggie Swap: Use 1 ½–2 cups shredded zucchini (squeezed dry), broccoli, or carrots for variety.
- Pulse Mix: Combine chickpeas with ½ cup lentils or black beans for a protein-packed variation.
- Crispy Coating: Dip in aquafaba and coat with gluten-free panko for extra crunch.
Serving Ideas:
- Pair with Layla Cooks’ Italian Pigna di Pasqua for a festive, savory-sweet spread.
- Serve in pita with lettuce, tomato, and tahini for a hearty Healthy Vegan Fritters meal.
- Add to a salad bowl for a protein boost with Chickpea Fritters with Veggies.
Storage
I store Chickpea Fritters with Veggies in an airtight container in the fridge for up to 4 days, with parchment paper between layers to maintain crispiness. For freezing, I flash-freeze cooled fritters on a baking sheet for 2 hours, then transfer to a freezer-safe bag for up to 3 months. To reheat, I use a skillet with a touch of oil, the oven (375°F for 10–12 minutes), or air fryer (360°F for 8–10 minutes) to restore crispiness, avoiding the microwave to prevent sogginess. To make ahead, I shape patties and refrigerate for 3 days or freeze for 3 months, thawing before cooking.
Serving Tips
- Presentation: Arrange Chickpea Fritters with Veggies on a platter with a dip bowl for an inviting appetizer.
- Garnish: Sprinkle with extra parsley or sesame seeds for a pop of color.
- Pairing: Serve with a creamy dip like tahini sauce, vegan ranch, or ketchup to enhance Chickpea Fritters with Veggies.
- Temperature: Enjoy hot for maximum crispiness or at room temperature for a snack.
- Portion Size: Serve 2–3 fritters per person as an appetizer or 4 for a main.
FAQs About Vegetable Chickpea Patties
Here are answers to some common questions about this recipe:
Is it possible to prepare Vegetable Chickpea Patties without a food processor?
Yes, you can make Vegetable Chickpea Patties by hand. Use a potato masher to crush the chickpeas, finely dice the onion and garlic, and mix everything together, adding a splash of aquafaba if the mixture needs binding.
Can I shape Vegetable Chickpea Patties into smaller nuggets?
Definitely! For Vegetable Chickpea Patties as nuggets, divide the mixture into 12–18 smaller pieces and reduce cooking time, such as 10–12 minutes in an air fryer, for bite-sized Healthy Vegan Fritters.
Are other flours suitable for Vegetable Chickpea Patties?
Yes, you can use rice, buckwheat, or all-purpose flour for Vegetable Chickpea Patties, ensuring a gluten-free option if needed. Steer clear of coconut flour, as it absorbs too much moisture.
How can I ensure Vegetable Chickpea Patties stay crispy?
For crispy Vegetable Chickpea Patties, heat the oil thoroughly before frying, refrigerate the shaped patties briefly to firm up, and reheat in a skillet or oven to preserve their golden texture.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Chickpea Fritters with Veggies are a versatile, nutrient-packed Healthy Vegan Fritters treat that’s perfect for any meal or gathering. With their crispy exterior, fluffy veggie-filled center, and endless customization options, these fritters are sure to become a favorite. Whip up a batch of Chickpea Fritters with Veggies today and savor the deliciousness of plant-based goodness!
Chickpea Fritters with Veggies
Ingredients
- 1 15 oz can chickpeas (drained and rinsed)
- ▢½ medium onion
- ▢2 cloves of garlic
- ▢Juice of ½ lime
- ▢1 tsp onion powder
- ▢1 tsp ground cumin
- ▢½ tsp ground oregano
- ▢½ tsp smoked paprika
- ▢¼ tsp red pepper flakes
- ▢½-⅔ tsp salt
- ▢Black pepper to taste
- ▢½-⅔ cup 60-80 g chickpea flour or rice flour (see notes)
- ▢1 medium bell pepper chopped
- ▢1 cup 150 g corn (fresh or canned)
- ▢2-3 Tbsp parsley chopped
- ▢Oil for frying
- ▢Vegan cheese optional
Instructions
- Watch the video to see all the instruction steps.
- First, peel and roughly chop the onion, finely dice the bell pepper, and chop the parsley.
- Save the chickpea can liquid. You may need it to help bind the chickpea dough.
- Transfer the chickpeas, onion, garlic, lime juice, and spices to a food processor and pulse about 5-6 times into a crumb consistency.
- Then, add the flour and pulse 2-3 times until combined. Scrape down the sides of the food processor as needed.
- Be careful not to over-process the mixture into a smooth paste!
- Add the chopped pepper, corn, and parsley and pulse only 2-3 times max.
- If you over-processed the mixture, you can add more chickpea flour. If you’re having issues with binding, add a little chickpea can liquid and stir with a spoon.
- Divide the mixture into 8 patties (about 90 grams each), around 1/2-inch thick.
- Meanwhile, heat some oil in a large skillet over medium-high heat. Once hot, fry the patties until golden brown and crispy all around.
- Serve with a cashew dip and enjoy!
Notes
- Flour: I use chickpea flour or rice flour. I haven't tried the recipe with any other flour, however, it should work with most flours (except coconut flour or almond flour). I mentioned some in the blog post above.
- You can add some grated vegan cheese to make the patties even tastier. This step is optional.
- The recipe for the cashew dip can be found here.
- Check the alternative cooking methods in the blog post.
- The recipe makes about 8 medium-sized patties. Nutrition facts are for one patty.
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