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Fritters! Yumyum!

Laurena@LifeDietHealth

Chickpea Fritters

Fritters! Yumyum!

You know when you’re hungry but don’t want to eat junk? When you open the fridge and there’s nothing to eat (apart from a drawer full of vegetables and a carton of coconut milk)? When there’s no bread in the house, no ready meals (aka something you made previously and froze)! not even a stash of pancakes!? 😛 Well, this is how these came to be! 😀 I was hungry and wanted something quick but nourishing! Usually I would just open a tin of chickpeas, add some spice (& maybe spinach) and heat through, but this day I wanted more! I wanted substance, I wanted flavoursome, I wanted something I didn’t have! 😛

These have been made several times since and they never fail to amaze me in their taste. I’ve tried (by a friends suggestion) adding freshly chopped green chilli (from the garden no less)! to spice them up a bit. I’ve added a bit of nutritional yeast to give that cheesy taste and I’ve tried adding a curry twist too with a bunch of toasted Asian spices. YUM!

I hope you have 5 minutes spare to try these! Let me know what flavours you think would work well and if you’re on instagram tag your photos @LifeDietHealth

I’m sharing these tasty morsels with the lovely Deborah over at the Plant Based Potluck Party this week 🙂 Come and join the party where you’ll find my mixed berry cake as one of her features! 😀 I guess as these are so tasty (& quick  to whip up) I should take some over to Healthy Vegan Fridays too with Mary Ellen & Kimmy Enjoy!

Chickpea Fritters
Naked rosemary fritters
Fritters with homemade tomato sauce

Fritters (vegan & Free-From)

  • Servings: 15-20
  • Difficulty: easy
  • Print page

Gather

  • 1 x 400g chickpeas
  • 1/2 – 3/4 cup gram flour
  • Salt to taste (I used Maldon sea salt)
  • Pepper
  • Spices or Herbs (rosemary, chilli, paprika or a mix of curry, turmeric, cumin and coriander)
  • Oil for cooking (I used coconut oil)

Prepare

  1. Drain the chickpeas along with a couple of spoons of the liquid (reserve the remaining liquid for something else). In a bowl lightly mash the chickpeas with the back of a fork.
  2. Season to taste with salt, pepper and your chosen spices. Mix. Taste test. Adjust as necessary.
  3. Stir in the gram flour until you have a batter of dropping consistency.
  4. Heat the oil in a non-stick pan (or dry fry if you prefer). Drop in spoonful’s of the batter and cook through until the edges start to crisp. Carefully flip the fritters over and gently press with the back of your utensil (what do you call a fish slice when you don’t eat fish?).
  5. Eat as they are or transfer to a pre-heated oven to keep warm.
  6. Enjoy!

Serve & Store

  • Munch as they are!
  • Dip in your favourite sauce.
  • Serve with a salad, a bowl of soup or with your main meal!
  • Once cool, refrigerate for up to 5 days.
  • Reheat in a pan, a toaster, or the oven.

Gently mash the chickpeas and add spices
Add the gram flour
This is the consistency of the batter
When the fritters are golden, they are ready for munching!
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