Chickpea Fritters
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These corn and chickpea fritters are delicious, with the goodness of chickpeas alongside pops of sweetcorn kernels these fritters are packed with flavor. A perfect gluten-free plant-based breakfast, lunch dinner or snack.
Why This Recipe Works
- Filling, perfect for breakfast, lunch or dinner
- Easy recipe
- Packed with plant-based goodness: Protein and fiber
Ingredients you will need
To make my Chickpea fritters you will need:
- eggs
- milk
- rice flour
- baking powder
- salt
- chickpeas
- corn kernels
- zucchini grated
- chives
- mint
- oil
Ingredients Notes & Substitutions
- Milk: Any plant-based milk can be used as an alternative.
- Chickpeas: I use canned chickpeas but you could also use soaked dried chickpeas. Chickpeas are also known as garbanzo beans.
- Rice flour: I choose to use rice flour in my fritters because of the lightness it gives to a fritter batter. Wheat flour can be used if preferred.
- Fresh herbs: I love the flavour the fresh chives and mint add to these fritters but you can substitute them with dried herbs. Fresh parsley or coriander are also a lovely option.
- Feta: This is not listed as an ingredient, but these fritters can be elevated with crumbled feta added to the mixture.
- Zuchhini: When zucchini is out of season I use grated broccoli stalk as an alternative.
- Corn: I use either canned or frozen corn kernels
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Chickpea Fritter recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a large mixing bowl whisk the eggs and milk together
Step two: In a smaller bowl whisk the rice flour, baking powder and salt
Step three: Gradually add the dry ingredients to the whisked eggs and milk, whisk until smooth
Step four: Stir the chickpeas, corn, zucchini and herbs into the fritter batter.
Step five: Heat a frying pan or skillet, grease with the oil
Step six: Place ¼ cupful of the fritter batter into the heated pan, Use the back of a spoon to flatten and shape the fritter.
Step seven: Cook the patties for 2-3 minutes on each side, until golden and cooked through.
Enjoy!
Top Tips
Here is how you can make these chickpea fritters perfectly every time!
- Serve with a squeeze of lemon juice, a little acid makes these fritters even better
- I love these fritters with a little sauce like some sour cream, avocado aioli or tzatziki, in a wrap or pita with some salad greens.
- Turn these fritters into a chickpea burger
- They are also tasty with a side of crispy bacon
- Make these fritters mini and they can make a great appetizer topped with a dollop of sour cream and a sprinkling of chives.
- Once cooled Store leftovers in an airtight container in the fridge. They are delicious straight from the fridge but they also reheat really well either in an air fryer or laid out on a baking sheet in a hot oven for a few minutes.
Chickpea Fritters
These easy corn and chickpea fritters are a healthy gluten-free recipe that is packed with protein and fiber.
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Servings: 16 Fritters
Calories: 106kcal
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Ingredients
- 2 eggs
- ½ cup milk
- ¾ cup rice flour
- ½ teaspoon baking powder
- ½ teasoonn salt
- 400 grams chickpeas canned, drained
- 400 grams corn kernels canned, drained, or you can use frozen
- ½ cup zucchini grated, and squeezed so excess water removed
- 2 Tablespoons chives finley chopped
- 2 Tablepsoons mint finely chopped
- 1 Tablespoon Oil
Instructions
- In a large mixing bowl whisk the eggs and milk together
- In a smaller bowl whisk the rice flour, baking powder and salt
- Gradually add the dry ingredients to the whisked eggs and milk, whisk until smooth
- Stir the chickpeas, corn, zucchini and herbs into the firtter battter.
- Heat a frying pan, grease with the oil
- Place ¼ cupful of the fritter batter into the heated pan, Use the back of a spoon to flatten and shape the fritter.
- Cook the fritters for 2-3 minutes on each side, until golden and cooked through.
Notes
- Milk: Any plant-based milk can be used as an alternative.
- Chickpeas: I use canned chickpeas but you could also use soaked dried chickpeas. Chickpeas are also known as garbanzo beans.
- Rice flour: I choose to use rice flour in my fritters because of the lightness it gives to a fritter batter. Wheat flour can be used if preferred.
- Fresh herbs: I love the flavour the fresh chives and mint add to these fritters but you can substitute them with dried herbs. Fresh parsley or coriander are also a lovely option.
- Feta: This is not listed as an ingredient, but these fritters can be elevated with crumbled feta added to the mixture.
- Zuchhini: When zucchini is out of season I use grated broccoli stalk as an alternative.
- Corn: I use either canned or frozen corn kernels
- Serve with a squeeze of lemon juice, a little acid makes these fritters even better
- I love these fritters with a little sauce like some sour cream, avocado aioli or tzatziki, in a wrap or pita with some salad greens.
- Turn these fritters into a chickpea burger
- They are also tasty with a side of crispy bacon
- Make these fritters mini and they can make a great appetizer topped with a dollop of sour cream and a sprinkling of chives.
- Once cooled Store leftover fritters in an airtight container in the fridge. They are delicious straight from the fridge but they also reheat really well either in an air fryer or laid out on a baking sheet in a hot oven for a few minutes.
Nutrition
Serving: 1Fritter | Calories: 106kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 89mg | Potassium: 132mg | Fiber: 3g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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