Vegan Chickpea Sweetcorn Fritters

A healthy snack that’s quick and easy to make and packed with flavour! These vegan chickpea sweetcorn fritters can also be enjoyed as a side or even as a savoury breakfast!

Vegan Chickpea Sweetcorn Fritters

These fritters are easy – mix in one bowl – kind of recipe. You can change it around and add other vegetables or beans that you have available in your fridge/cupboard.

Packed with spices and lightly fried making them taste super delicious whilst still being healthy. They also happen to be fully vegan and gluten-free!

They make a really nice light lunch, but also a great appetiser/side dish. I also love heating up leftovers in the morning to enjoy as a savoury breakfast. As well as being delicious, they’re also a great source of protein & fibre. 

What you need to make these vegan chickpea sweetcorn fritters:

Chickpea flour – also known as gram flour. It’s higher in protein and fibre compared to plain flour. It’s also naturally gluten-free. You can find it in the world food section of your local supermarket. Use plain flour if you can’t get hold of it. 

Chickpeas – chickpeas are a staple in my house and I always have a can in my cupboard. You can use other beans if you prefer. 

Sweetcorn – canned or frozen work. 

Spices – I like using a mixture of curry powder, paprika, cumin and chilli powder. You can use whatever you like really. 

Lemon juice – just a tablespoon to add some acidity. 

Fresh coriander, onion & garlic – to add lots of extra flavour! 

Vegan Chickpea Sweetcorn Fritters

A healthy snack that’s quick and easy to make and packed with flavour! These fritters can also be enjoyed as a side or even as a savoury breakfast!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Side Dish, Snack
Servings 4
Calories 195 kcal

Ingredients
 
 

  • 80g chickpea (gram) flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 80ml ml water
  • 1x (400g) canned chickpeas drained and rinsed
  • 80g frozen sweetcorn thawed
  • 1/4 red onion finely chopped
  • 2 garlic cloves crushed
  • handful of fresh coriander chopped

Instructions
 

  • In a bowl, mix together the flour, salt, baking powder and spices.
  • Pour in the water and lemon juice and mix to combine.
  • Add the chickpeas, sweetcorn, onion, garlic and coriander.
  • In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side.

Notes

* The dipping sauce is just shop bought Sriracha mayo. You can make your own by mixing mayo (vegan or non vegan) with sriracha, garlic powder, salt and pepper. 

Nutrition

Calories: 195kcalCarbohydrates: 23gProtein: 9gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 372mgPotassium: 20mgFiber: 5gSugar: 2g
Keyword chickpeas, easy recipes, easy snack, savoury recipes, vegan breakfast, vegan recipes, vegan snack, vegetarian
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