These vegan Vegetable Fritters make a great appetizer or meal. If you have vegetables to use up, these are a great way to use them up.
Chickpea Flour
I got the idea for these vegan Vegetable Fritters after making a Chickpea Omelet Two Ways. They are similar in that they both have chickpea flour and vegetables, but their flavor profile is a bit different.
The Chickpea Omelets have a “cheesy” flavor from nutritional yeast. Even though they are a vegan omelet, they are a lot like a flatbread.
I love how versatile chickpea flour is. There are so many ways to use it.
If you love Indian food, like I do, I probably don’t have to tell you how great pakoras are, which contain chickpea flour. They are one of my favorite appetizers to get when I eat at Indian restaurants.
Now that would be a fun recipe to make! I have a feeling I would want pakoras every night if I started making them.
Veggies, Veggies, Veggies!
This is one of those dishes that if you have vegetables to use up in the fridge, this is a great way to get rid of them.
You could use almost any vegetable you want here, keeping in mind the water content of the vegetable, which will change the consistency of the batter.
I don’t have kids, but I bet they will love these. The great thing about Vegetable Fritters is that you can hide loads of veggies in the batter.
Even the pickiest eaters who claim to hate veggies won’t realize all the vegetables they are eating.
Want your kids to try a broccoli recipe they’ll love? Try my Broccoli Fritters. They go great with hummus.
My Tofu Frittata is another great place to sneak in some veggies. It is another versatile recipe where you can add whatever veggies you want. It is also one where you can spice it up or down.
Corn and red pepper add a sweet element to these vegan fritters, while red onion, chickpea flour, and a bunch of spices add a savory element.
Vegetable Fritters Need a Good Dipping Sauce
Since I love spicy food, I paired these with one of my latest dressings, Vegan Chipotle Ranch Dressing. Anytime that I can sneak some spice into a dish, I am all over it.
The spiciness of the chipotle pairs nicely with the sweet corn and other ingredients in these fritters.
If Vegan Chipotle Ranch Dressing is too spicy for your tastebuds or your kiddos, check out my Vegan Ranch Dressing – it is quite tame! It has all the same fresh herbs without the spicy smoky flavor.
These Vegetable Fritters are fast and easy to make. I ate them for dinner, but they would also work well as an appetizer or snack. You could make extra and pack them for lunch to eat at work.
Other Appetizers You Might Like
- Maple Chipotle Cashews
- Gluten Free Vegan Tempura
- Fried Squash with a Crispy Cornmeal Batter
- Roasted Tomato Bruschetta
- Sriracha Hummus
Tips for Making Vegetable Fritters
- When mixing the flour mixture it will look like pancake batter.
- You only need enough oil to coat the pan. This is a shallow fry, not a deep fry.
- To test your oil, sprinkle a few drops of water in the pan. If they sizzle, your pan is ready. You can also test the oil with a wooden spoon. The oil will start bubbling around the spoon.
- Don’t worry, the mixture will stay together when you add it to the frying pan. No, it doesn’t need an egg, or in my case a chia egg to stay together. The fritters stay together all on their own.
- When scooping the vegetable fritter mixture onto the pan, you can flatten it and push straggling pieces inward to make a more rounded shape.
- The veggie fritters are ready to flip when they are golden brown.
Vegetable Fritters
I hope you love these vegan gluten free fritters as much as I do! If you love this recipe, please come back and leave your feedback and star rating.
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Here’s the chickpea flour that I used to make the fritters. I love the taste compared with other gluten free flours.
Vegetable Fritters
Ingredients
- 3/4 cup chickpea flour (garbanzo bean flour)
- 1/2 cup water
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper
- 1/4 cup chopped red onion
- 3/4 cup chopped red pepper
- 3/4 cup corn
- 2 tablespoons chopped parsley
- vegetable oil
- Vegan Chipotle Ranch Dressing (optional)
Instructions
- Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter.
- Heat pan on medium high heat. Add enough vegetable oil to cover the pan. You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough.
- Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
- Serve with Vegan Chipotle Ranch Dressing.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Elliott Grant says
This is DELICIOUS. I swapped a can of peas for the peppers and corn, and used sauteed yellow onion instead of raw red onion. Made a quick dip with grated cucumber (patted with paper towels), plain yogurt, garam masala and cilantro. YUM
Willow Moon says
Thanks, I’m so glad that you like it!
Amy Paul says
These fritters are so good it’s ridiculous. And the Chipotle Ranch dip ? ….sheer genius.
My beef/egg/cheese loving husband even gobbled down three of them and asked for more.
Seriously Willow, you rock.
Willow Moon says
Thanks so much Amy, you made my day! I think that’s one of the best compliments I’ve ever gotten on one of my recipes!
Suzie says
I made these last night. Swapped the corn for Chana beans and added more red peppers for colour. Had them as an accompaniment to our meal as I wanted extra veg with our meal. Husband and I loved it and will definitely be making it again. Thank you for sharing.
Willow Moon says
Thanks Suzie! I am so glad that you both liked them!
Tanya says
Hi! If I don’t have the chickapea flour on hand, can I use regular flour? I have never tried any other flour and didn’t know chickpea flour existed but will buy the next time I go grocery shopping!
Willow Moon says
Hi Tanya, I have never used regular flour because I am gluten intolerant. You could try it, but keep in mind the fritters will have a different flavor. You may want to check out the other comments to see what readers have said. I’m pretty sure there are some people that have used it.
Joy says
Do these freeze well?
Willow Moon says
To be honest, I usually eat them up too quickly. You could try it, maybe a few to see how the texture holds up.
Amy Paul says
They freeze BEAUTIFULLY. After frying, I lay them on a parchment lined cookie sheet and place it in the freezer until cold and firm, then plop them into a ziplock freezer bag. They reheat nicely straight from the freezer on a dry nonstick skillet or an air fryer. I make 4 batches at a time this way, and happily get to enjoy a few at lunchtime for a couple of weeks.
On a side note, I recently took a bagful on a road trip. They thawed quickly and were every bit as good cold… a delicious and convenient snack while driving.
Willow Moon says
Thanks Amy! That helps other readers and myself!
Lissa says
These are delicious!! I ground up dried chickpeas in a spice grinder and they worked perfectly. I added mushroom and spinach to the mix, blended up a cashew based ranch dressing and served for breakfast with a bunch of fruit and kombucha. Definitely will make again and will do a double batch to freeze some for my husband’s work days!!
Willow Moon says
I’m so glad that you like them! I’ve never tried grinding chickpeas to make flour. Spinach and mushroom both sound like great additions!