Aerial View of Chickpea Fritters

After an easy weeknight appetizer or meal idea? These chickpea fritters are a great option to add to the dinner table. For a nourishing option that’s full of veggies and delicious in taste, look no further.

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Packed with flavour, this recipe calls for  Pacific Harvest Garlic Seaweed & Sesame Seasoning – a superb addition to any meal. Other ingredients like spirulina, hemp seeds and spinach make these fritters highly nutritious and wonderful for keeping you energised throughout the day. 

Being super versatile, enjoy them on their own with a generous dollop of homemade vegan aioli (recipe below), as a burger patty or added to your favourite salad wrap for a go-to lunch idea. For more flavour variety, be sure to add your choice of  herbs and spices

Ready in just 30 minutes – and only 15 minutes of prep time, they’re simple to make and great for those short on time. Compared to regular fritters that are deep-fried, these chickpea fritters are baked - making them a healthier alternative for the whole family to enjoy.

Homemade vegan aioli 

Making vegan aioli at home can be super simple - and affordable too. With a neutral oil like canola or sunflower, and soy milk or aquafaba, plus your choice of seasoning (I used garlic, lemon, mustard and salt – but you can use paprika, black pepper, oregano etc.), blend these ingredients and you have an easy and oh-so delicious sauce to enjoy any day of the week.

Other ways to use the ingredients in this recipe:



Vegan aioli 

  • 1 garlic clove 
  • 1 teaspoon wholegrain mustard 
  • ½ lemon, juiced 
  • 3 Tablespoons aquafaba (drained brine from a can of chickpeas)  
  • ¾ cup sunflower oil or other neutral oil
  • Pinch salt


How to make green chickpea fritters

  1. To make the fritters, crack the top of the chickpea can slightly and pour the liquid (this is called aquafaba) into a glass and set it aside – you will use this for the aioli. 
  2. Fully open the can of chickpeas and pour them into a sieve, rinse under cold running water. Let drain and gently pat dry with a paper towel. 
  3. Into a food processor, add the onion, garlic, spinach, and parsley then blend briefly until roughly chopped. Add the drained chickpeas, spirulina powder and oil, continuing to blend until well incorporated. You may need to stop the food processor to scrape down the sides a couple of times.
  4. Using a mortar and pestle or spice grinder, grind the cumin, coriander seed and chilli flakes. Add the ground spices along with the peas to the food processor and blend just one or two more times to retain some texture. Transfer to a large bowl and mix in the hemp seeds, Garlic Seaweed & Sesame Seasoning and generously season with salt and pepper.
  5. Scoop out the mixture and gently form into patties with your hands. Place onto a lined tray and refrigerate for 20 minutes. 
  6. Meanwhile to make the vegan aioli, add the garlic, aquafaba, juice from half a lemon and mustard to the bottom of a tall container. Using a stick blender, whiz a few times. Then with the blender on medium speed, start blending and slowly pouring in the oil at the same time to emulsify and thicken. Set aside in the fridge until ready to use.
  7. To cook the patties, heat oven to 180°C and bake for 15 minutes on each side.
  8. Enjoy your fritters with your homemade vegan aioli and/or Agri Fermented Green Chilli Paste.

Makes: 8 fritters | Prep Time: 15 minutes| Cook Time: 30 minutes

Nutritional information per fritter*

  • Calories: 155 
  • Total Fat: 6g 
  • Total Carbohydrate: 20g 
  • Net Carbohydrate: 15g 
  • Protein: 7g 
  • Sugar: 4g 

*Nutritional information is based on approximate calculations by My Fitness Pal. 

Dietaries: VeganDairy FreeGluten Free

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