Chickpea fritters with vegetables
You’ll love these chickpea and vegetable fritters, so light and tasty, and quick and simple to make. They are low calorie and vegetarian. Cook small fritters as party finger food, or larger ones for a simple brunch or lunch.
Serves: 6
Time to make: 40 mins
Ingredients
- 2 eggs
- ½ cup skim/skim milk
- 1 cup self-raising flour
- 400g can chickpeas, drained, rinsed
- 400g can corn kernels, drained, rinsed
- 1 medium carrot, scrubbed, grated
- 4 spring onions, finely chopped
- ½ cup chopped fresh herbs such as parsley, chives, basil
- spray oil, to grease
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Instructions
1 Place eggs and milk in a large mixing bowl and whisk until well combined. Sift flour into egg mixture, whisking to remove lumps.
2 Add chickpeas, vegetables and herbs. Mix well.
3 Spray a large frying pan with oil and place over a medium heat. Scoop ¼-cupfuls of batter into pan (to make 4 fritters). Cook for 3-4 minutes on each side until golden. Repeat with the remaining batter to make 12 fritters. Serve warm.
Variations
Make it gluten free: Use gluten-free self-raising flour.
Make it vegan: Use plant milk instead of dairy (see here for alternatives) and a vegan egg alternative (see here)
Check out some other great fritter recipes:
Nutrition Info (per serve)
-
Calories 239 cal
-
Kilojoules 1000 kJ
-
Protein 10 g
-
Total fat 7 g
-
Saturated fat 1 g
-
Carbohydrates 30 g
-
Sugar 5 g
-
Dietary fibre 6 g
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Sodium 270 mg
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Calcium 90 mg
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Iron 2 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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These are very tasty – I used besan (chickpea) flour and baking powder to keep it gluten-free and that worked very well. All other measurements were as listed, but the 1/4 cup dollops yielded 24 rather than 12 fritters. There was such a lot of corn, carrot and chickpeas that I felt an extra egg may have helped keep the fritters together better when flipped.