These veggie fritters with corn, chickpeas, and bell pepper are super easy to make, they are vegan, gluten-free, protein-rich and perfect as a snack, side dish, lunch or dinner.
HEALTHY VEGGIE FRITTERS
I love all kind of fritters because they are easy to make and perfect as a snack or side dish. I already made these cauliflower fritters (patties) which are super yummy and healthy. This time I added corn and bell pepper to add some color as we all know that it’s important to eat colorful food. These veggie fritters are really quick an easy to make. They are furthermore gluten-free, vegan (egg-free, dairy-free), healthy and protein-rich. You can serve them with a creamy cashew dip, mustard or even tomato ketchup!
PROTEIN-RICH VEGGIE FRITTERS
I’ve used cooked chickpeas to make these crispy veggie fritters. Not only do chickpeas add healthy plant-based protein, but they also hold the mixture together and because of this, you don’t have to use eggs! Awesome right?! You could use white cannellini beans instead of chickpeas or even kidney beans or black beans. The color will be obviously different when you use kidney beans or black beans, but the fritters will still taste delicious!
You can easily prepare this dish in a food processor or blender. I used a food processor because it works the best for this recipe, in my opinion. If you don’t have a food processor, you could also mash the chickpeas with a fork. The process will take longer though.
GLUTEN-FREE VEGGIE FRITTERS
I used rice flour to make these vegan fritters gluten-free. Feel free to use any other gluten-free flour, for example, buckwheat flour, chickpea flour, quinoa flour, sorghum flour or a flour blend. If you are gluten-free AND grain-free you should pick either buckwheat flour, chickpea flour or quinoa flour. I do not recommend using coconut flour because it’s very absorbent. If you aren’t gluten-free you can use all-purpose flour (wheat flour) or spelt flour to make these vegan fritters.
ADD VEGGIES OF CHOICE
I chose corn and bell pepper to make these veggie fritters because I love corn fritters! However, you can use any other of your favorite veggies, for example, zucchini, broccoli, brussels sprouts, celery, green peas, etc. You can also add mushrooms! So as you can see this vegan recipe doesn’t get boring since you can vary it as per your liking.
THESE VEGGIE FRITTERS ARE:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Can be made grain-free
- Crispy
- Freezable
- Protein-rich
- Healthy
- Super easy to make
- Great for lunch, dinner, and meal prep
EASY AND QUICK RECIPE
As mentioned before, this healthy recipe is ridiculously easy to make in 5 easy steps. It actually takes less than 10 minutes to prepare the vegan patties in a food processor. Then all you need to do is fry them in a skillet. You could also brush them with a little bit oil and bake them in the oven at 190 degrees C (375 degrees F) until crispy. It will take much longer though (probably 15-20 minutes from each side), however, you will need less oil.
Should you recreate these vegan corn fritters, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Veggie Fritters
Ingredients
- One 15 oz can (280 g) chickpeas (rinsed and drained)
- 1 medium-sized onion
- 2 cloves garlic
- Juice of 1/2 lime
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp ground oregano
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- Sea salt & pepper to taste
- 1/3 cup (50 g) rice flour (see notes)
- 1 cup fresh (160 g) corn (or canned)
- 1 bell pepper chopped
- 2 tbsp parsley chopped
- Vegetable oil for frying
- Vegan cheese (optional)
- Cashew dip (optional)
Instructions
- Watch the video to see all the instruction steps.
- Process chickpeas, onion, garlic, lime juice, and all spices in a food processor.
- Add rice flour and mix again.
- Put the mixture into a bowl and add the chopped pepper, corn, and parsley. Stir with a spoon or use your hands.
- Form 8 patties and fry them with some oil in a skillet from both sides (about 5 minutes each) until golden brown.
- Serve with a cashew dip. Enjoy!
Notes
- Flour: I haven't tried the recipe with any other flour, however, it should work with most flours (except coconut flour). I mentioned some in the blog post above.
- Recipe makes about 8 medium-sized patties. Nutrition facts are for one pattie.
Nutrition information is an estimate and has been calculated automatically
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Natalie Norville-Milner
Long time vegan here! But my daughter, who is turning 26 and is NOT a vegan…. LOVES THESE!!! To the point that I have to double the recipe for every family function!! And it’s still not enough. HAHA! I make them with a side of homemade ranch for dipping. For her birthday party this weekend…. yep…. MAKING THEM YET AGAIN!!! 🙂 Thank you for the recipe!!
Ela
Aww, that’s awesome, Natalie! I am so glad you and your daughter love them. Thanks for your feedback. 🙂
Theresa
There is no video
Ela
Theresa, the video is in the post. You will only see it if you disable your ad blocker though.
Mariel
Hello, I can’t waot to try these. They look delicious, I was wondering would cassava flour work with this recipe?
Ela
Mariel, I never tried Cassava, but I think it should work fine. Please report back if you give it a try. 🙂
Anne Ceranti
I gotta say I was super excited to try this recipe. And never had a bigger fail. Used almond flour – hmm could that have been it? The biggest problem is that the mixture didn’t adhere. It was absolute mush. Tried adding an egg to the mixture to bind to keep from throwing it all away. . . Zero luck. Don’t know what I did wrong but it was honestly awful. Would love to know what I did wrong!
Ela
Hi Anne! Almond flour is a nut flour (100% ground almonds) and not comparable with other flours because it won’t hold the mixture together. Same as coconut flour. It might work in combination with psyllium husk, but I never tried it. Chickpea flour or rice flour works fine. 🙂
viola
I made these last night and not only are they fabulous, they are so easy and versatile! I threw in some peas, but next time will experiment with all different veggies! I also doubled the recipe because I knew I would love it, and used half chickpea flour and half brown rice flour. I love them even without any dipping sauce. My new favorite recipe! Thanks Ela!
Ela
That’s wonderful, Viola! Thanks so much for your great feedback. 🙂