These veggie fritters with corn, chickpeas, and bell pepper are super easy to make, they are vegan, gluten-free, protein-rich and perfect as a snack, side dish, lunch or dinner.
HEALTHY VEGGIE FRITTERS
I love all kind of fritters because they are easy to make and perfect as a snack or side dish. I already made these cauliflower fritters (patties) which are super yummy and healthy. This time I added corn and bell pepper to add some color as we all know that it’s important to eat colorful food. These veggie fritters are really quick an easy to make. They are furthermore gluten-free, vegan (egg-free, dairy-free), healthy and protein-rich. You can serve them with a creamy cashew dip, mustard or even tomato ketchup!
PROTEIN-RICH VEGGIE FRITTERS
I’ve used cooked chickpeas to make these crispy veggie fritters. Not only do chickpeas add healthy plant-based protein, but they also hold the mixture together and because of this, you don’t have to use eggs! Awesome right?! You could use white cannellini beans instead of chickpeas or even kidney beans or black beans. The color will be obviously different when you use kidney beans or black beans, but the fritters will still taste delicious!
You can easily prepare this dish in a food processor or blender. I used a food processor because it works the best for this recipe, in my opinion. If you don’t have a food processor, you could also mash the chickpeas with a fork. The process will take longer though.
GLUTEN-FREE VEGGIE FRITTERS
I used rice flour to make these vegan fritters gluten-free. Feel free to use any other gluten-free flour, for example, buckwheat flour, chickpea flour, quinoa flour, sorghum flour or a flour blend. If you are gluten-free AND grain-free you should pick either buckwheat flour, chickpea flour or quinoa flour. I do not recommend using coconut flour because it’s very absorbent. If you aren’t gluten-free you can use all-purpose flour (wheat flour) or spelt flour to make these vegan fritters.
ADD VEGGIES OF CHOICE
I chose corn and bell pepper to make these veggie fritters because I love corn fritters! However, you can use any other of your favorite veggies, for example, zucchini, broccoli, brussels sprouts, celery, green peas, etc. You can also add mushrooms! So as you can see this vegan recipe doesn’t get boring since you can vary it as per your liking.
THESE VEGGIE FRITTERS ARE:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Can be made grain-free
- Crispy
- Freezable
- Protein-rich
- Healthy
- Super easy to make
- Great for lunch, dinner, and meal prep
EASY AND QUICK RECIPE
As mentioned before, this healthy recipe is ridiculously easy to make in 5 easy steps. It actually takes less than 10 minutes to prepare the vegan patties in a food processor. Then all you need to do is fry them in a skillet. You could also brush them with a little bit oil and bake them in the oven at 190 degrees C (375 degrees F) until crispy. It will take much longer though (probably 15-20 minutes from each side), however, you will need less oil.
Should you recreate these vegan corn fritters, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Veggie Fritters
Ingredients
- One 15 oz can (280 g) chickpeas (rinsed and drained)
- 1 medium-sized onion
- 2 cloves 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
- Sea salt & pepper to taste
- 1/3 cup (50 g) rice flour (see notes)
- 1 cup fresh (160 g) corn (or canned)
- 1 bell pepper chopped
- 2 tbsp parsley chopped
- Vegetable oil for frying
- Vegan cheese (optional)
- Cashew dip (optional)
Instructions
- Watch the video to see all the instruction steps.
- Process chickpeas, onion, garlic, lime juice, and all spices in a food processor.
- Add rice flour and mix again.
- Put the mixture into a bowl and add the chopped pepper, corn, and parsley. Stir with a spoon or use your hands.
- Form 8 patties and fry them with some oil in a skillet from both sides (about 5 minutes each) until golden brown.
- Serve with a cashew dip. Enjoy!
Notes
- Flour: I haven't tried the recipe with any other flour, however, it should work with most flours (except coconut flour). I mentioned some in the blog post above.
- Recipe makes about 8 medium-sized patties. Nutrition facts are for one pattie.
Nutrition information is an estimate and has been calculated automatically
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Super yummy. My 6 month old was a fan. We used wheat flour, and added zucchini and they turned out great.
Aww, that’s awesome, Jo! I am so glad your 6-month-old enjoyed the fritters. 🙂
Hi I have these in my “to make” this week and was curious if you have ever tried to replace the flour with unflavored pea protein instead. I’ve swapped it out in other recipes where is calls for it but for “thickening” purposes.
I never tried it but it might work. 🙂
Can you specify the consistency after you blend it in the processor.. Should it be a lil grainy or must the chickpeas be completely ground?
Hello, please watch the video underneath the recipe to see the texture. 🙂
Much love, Ela
Soooo I’m making these as we speak, but the ‘dough’ was quite moist and they’re not binding together like yours in the video, just falling apart in the pan. Thoughts?! How did I get this so wrong haha! I used chickpea flour
Hi Tash, rice flour is probably more drying than chickpea flour and holds the mixture better together. I would suggest adding more chickpea flour or maybe oat flour (ground oats). 🙂
How many fritters are in a serve for the 114 calories ?
Tracy, it’s actually mentioned in the recipe notes: “Recipe makes about 8 medium-sized patties. Nutrition facts are for one pattie”. 🙂
Great recipe. Easy to make and I love that you can use chick peas or beans. I used white beans instead of chick peas as suggested. Since I used 3 small grated carrots and half a zucchini, I used 2.5 times the recommended flour. Also cut up some yellow pepper that I added at the end. Wonderful flavor and texture. Definitely a recipe I’ll keep and remake. Thank you, Ela!!
You are very welcome, Sarah! I am glad you loved the recipe. 🙂
These were so delicious and I’m looking forward to making them again with different veggies! Thank you.
Great! I am glad you liked them, Anne. Thanks for your feedback. 🙂
I have brown rice flour is that the same?
It’s not the same but you can still use it.
At what heat do you cook the fritters? And roughly how long each side? Cheers xx
Hi Kris, the time is actually mentioned in the instruction step no. 5. It’s about 5 minutes from each side, low to medium heat. Hope this helps. 🙂
Making these now! They are in the pan and are going to make an amazing savoury breakfast! That raw mixture is even delish! I didn’t have all the ingredients (lock down) so I just had to simplify the recipe but still great!
Great! I hope you loved them. 🙂
I only have spelt flour… would that work?
That should work. 🙂
You omitted the Parsley in the ingredient section. You only say to add it but never said how much. It is important to check the recipe before posting. BTW, they are fabulous, I eat them with mango chutney and they are delish!
Yes, you are right! I added 2 tablespoons of chopped parsley, you can see it in the video at 0:42.
I am so glad you liked the fritters! 🙂
Made these for my son, he didn’t know they where vegan and LOVED them! Me too : ) Thanks!
I am so glad you both loved this easy fritters’ recipe. 🙂
Yum! I have all these ingredients in the house, but I have almond flour, so we will see how it goes!!!
Please report back! I am curious how they turn out with almond flour. 🙂
Can I use fava beans instead of chickpeas?
Hello! I never tried it but I think it should work! 🙂 Please report back if you give it a try. 🙂
You’re so inspirational Ela and have great ideas! I love the way you explain how alternatives can be used, which is great for those of us on restrictive diets. When I give this a go I’ll tag you in the photo!
Thank you very much, Allison. 🙂
Looks really yummy I will try out your recipe. One question what is the sauce you are using?
Hi Lisa, the recipe is linked in the instruction step no. 6. Click here for the recipe: https://elavegan.com/polenta-fries-crispy-gluten-free/
Hi, I am planning on making these today and thought I would make a big batch so I could freeze some. Would you recommend freezing them before or after cooking?
Thank you
I would recommend freezing after cooking. 🙂
Hello! There veggie fritters are absolutely fantastic. I made them for dinner Monday and then, same night made another batch to take to lunch over the course of the work week. I am really enjoying this little food blog. I’ve practically read over every recipe. Thank you for sharing your expertise with us.
Thanks for your feedback, Rachael! 🙂
Can I bake these fritters in the oven?
I already answered the question in the blog post.
Im glad you answered this even though you ALREADY answered it, because I didn’t want to have to go hunt for it..
My thoughts exactly. Thanks so much for mentioning again!
My pleasure! 🙂