These chickpea fritters are packed with plant-based protein and fiber, have a crispy exterior with a light, fluffy veggie-packed center, and can be pan-fried, air-fried, or oven baked—a perfect gluten-free, vegan snack, appetizer, or lunch!
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.
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.