Baked Chickpea Fritters

oil free & dairy free

By: Eleni Saltas

Bursting with herbs, these chickpea fritters are tailor-made for Lent, boasting an oil-less and dairy-free profile. While the notion of fritters may indicate frying, these fritters are baked in the oven for a healthier (and oil-less) route that are crisp and just as flavorful. Serve them up on their own or dip into my zesty vegan tzatziki.

Prep Time:

15min

Total Time:

30min

Servings:

~18 fritters

Good For:

Appetizer/meze

Ingredients

2 cans (15 ounces each) chickpeas, drained and rinsed (reserve the aquafaba)
1 bunch spring onions, finely chopped (or one small shallot)
1 cup fresh herbs (I like a combo of parsley, dill and mint)
2 teaspoon smoked paprika
2 teaspoon salt
1 teaspoon pepper
2 tablespoons lemon juice
Zest of one lemon
2 teaspoons nutritional yeast (optional, for cheesy flavor)
¼ cup chickpea flour (or all-purpose flour), plus more if needed
3 tablespoons Aquafaba (liquid from the chickpea can), as needed for binding
Vegetable oil spray (optional)
Sea salt
For the vegan tzatziki sauce:
1 cup plain vegan yogurt (such as coconut or almond yogurt)
½ cup grated cucumber, grated and excess water squeezed out
1 garlic clove, minced
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Salt and pepper to taste

Step by Step Instructions

Step 1

Preheat your oven to 400°F (205°C) and place a baking sheet inside the oven to preheat. This allows the baking sheet to heat up for a crisper fritter exterior.

Step 2

In a food processor, combine the chickpeas, onions, fresh parsley, fresh dill, fresh mint, smoked paprika, salt, and pepper. Add a tablespoon of the aquafaba at a time as needed. Pulse until the mixture is well combined but still slightly chunky.

Step 3

Transfer the mixture to a mixing bowl. Add the lemon juice, lemon zest, nutritional yeast (if using) and the chickpea flour (or all-purpose flour) and mix well. The mixture should be slightly wet, but if the mixture is too dry, add aquafaba, a tablespoon at a time, until you get a thick and cohesive mixture that holds together for shaping.

Step 4

Carefully remove the baking sheet from the oven. Shape the chickpea mixture into small patties, about 2 inches in diameter and ½ thick. Place them on the prepared baking sheet. Spray with vegetable oil if using. Bake the fritters in the preheated oven for about 20-25 minutes, flipping halfway through, or until golden brown and crispy on both sides.

Step 5

Meanwhile, prepare the vegan tzatziki. In a bowl, combine the vegan yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well until smooth and creamy.

Step 6

Once the fritters are baked and golden, remove them from the oven, sprinkle with a bit of sea salt, and let them cool slightly. Serve warm with the herby tzatziki sauce.