Easy peasy chickpea fritters with oodles of salady bits!!

A sharing platter of chili chickpea fritters on a salad of rocket, spinach, cashews, mango, cucumber, sun dried toms and a drizzle of last nights leftover garlic and coconut cream sauce.


I do love myself a fritter! These are super simply and can be flavoured to your liking.

What you’ll need:

1 can of chick peas

50ml of plant based milk of choice. I used almond here

50g of flour. I often use brown rice flour if I am making them gluten free but used plain today.

Pinch of baking powder

Egg replacer mixture (2 egg equivalent)

Spices: Anything goes here! Mexican, Italian whatever seasoning you would like but I was craving a little middle eastern flavour so added; garlic and onion powder, coriander, cumin and turmeric powder and a shake of chili flakes and of course salt and pep Yum!


Blend all ingredients together minus about a quarter of the tin of chickpea. When you have a smooth batter add in the remaining chickpeas. These will give it a nice bite. I like to add a handful of sunflower seeds in here too.

Into a oiled pan on medium heat spoon in your mixture to desired fritter shape. 5 min or so on each side. You’ll know to flip when the bubbles start appearing on top. Repeat until mixture is used up. The quantities above made 8 or so.

I served them up a bed of mixed leaves and topped it with whatever bits and bobs I had in the fridge. Mango, sun blushed tomatoes, ribbons of cucumber and a splash of the garlic and coconut cream leftover from the open lasagne I posted yesterday.



Why not make today the day you go vegan. Follow me on facebook for more inspiration, tips and tricks. Hope to see you.








3 thoughts on “Easy peasy chickpea fritters with oodles of salady bits!!

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