Chickpea fritters Vegan tasty and quick!

Chickpea fritters Vegan tasty and quick!

Hello everyone! I missed you all! So so busy here but no time to think let alone cook, bake or blog! 😦 These yummy fritters were rustled up in next to no time (in my new 1250w food processor 🙂 ) and are a delicious on the go snack as well as being great for a main meal! I hope you’ve all been getting some sunnier weather? We seem to have regressed and have had storms, flash floods and even hailstones! Having said that there is a blue sky at the minute and it is warm-ish out. Maybe I should whip up another batch of these fritters for an impromptu picnic before the rain returns! 🙂

Gather

  • 1 medium onion
  • 2-3 cloves of garlic (or 1 single whole-bulb… that’s very exciting)!
  • 1 small red pepper
  • 1 small yellow pepper
  • 100g drained chick peas (I used dried, soaked and cooked but canned will work just fine too)
  • Few sprigs of fresh basil
  • 1 teaspoon paprika
  • 1/2-1 teaspoon salt
  • 120-150g chickpea (besan/gram) flour
  • coconut oil

Prepare

  1. Put the onion, garlic and peppers in the food processor and whizz until broken down.
  2. Add the chickpeas and basil and process until mixed in.
  3. Season with paprika and salt – you can do a taste check here but DON’T do it after you’ve added the chickpea flour (the flour shouldn’t be eaten raw and it’s an awful taste – take my word for it)!!!
  4. Gradually add the flour until the consistency is dough like. If you are still using the food processor it should roll itself naturally into a large ball.
  5. Break pieces off and shape into balls then flatten and either fry in coconut oil or bake in the oven on Gas Mark 6 (400f/200c) for 15-20 minutes. Alternatively lightly fry to get some colour, then finish off in the oven 🙂
  6. Enjoy!

Serve & Store

  • The first ones I ate with my flat bread and made a sandwich.
  • Then I tried using the fritters as the bread and sandwiched salad, houmous and cashew cream between them.
  • Next I ate them with brown rice and oven roasted vegetables.
  • I also added them to my millet salad for a quick transportable lunch.
  • Oh, and I ate them straight out of the fridge too!
  • errr… not all on the same day of course! 😛
  • So, these keep well in the fridge and can be eaten hot or cold.
  • You can make them different thicknesses depending on their use!

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