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.
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
Watch How To Make It
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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Vegetable Fritters
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!
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
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Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter.
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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.
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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.
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Serve with Vegan Chipotle Ranch Dressing.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
workingmommagic says
These looks so good and I love trying new dressings!
Lauren
Liz says
OK, I have to admit that vegan recipes are becoming more and more appealing to me of late. These fritters seem like a great way to dip my toes into vegan cooking/dining.
Willow Moon says
I would agree! These are something everyone can enjoy!
Marisa says
Could you use plain flour or does it have to be chickpea flour? I want to make these but I can’t find chickpea flour anywhere 😕
Willow Moon says
Since I am gluten free, I haven’t used all-purpose flour in many years. I do know that it will change the texture and the consistency. One reader commented that you would need to add baking powder to the flour. I would make a smaller batch in case they don’t come out to your liking.
Amelie says
How much baking powder would you use then?
Becky Holm says
Chickpea flour is often an egg substitute. I would use the chickpea flour.
Dory says
You can buy chickpea flour online. Try nuts.com.
Joan Burrows says
Walmart carries chick pea flour got mine there
Kat says
Chickpea flour is usually called Gram flour. I use it to make onion bhaji. I find it in most supermarkets.
Willow Moon says
It is also called garbanzo bean flour, which is what I used. I updated the post so to show that, so there isn’t any confusion.
Lucy says
You can buy Besan flour online or at any Indian market. It’s very inexpensive about $2.50-3.00 for at least 16 oz!
Beth says
Bobs Red Mill Gluten Free All Purpose is chickpea flour
Willow Moon says
Actually, the Bob’s Red Mill Gluten Free All Purpose flour also has (besides garbanzo bean flour): potato starch, tapioca flour, sorghum flour, and fava bean flour.
Mary says
Do you have a Whole Foods nearby? They have everything… I think I will try adding spring onions and cooked mushrooms to the recipe. I have buckwheat flour at home, will try using it instead.. Wonder what it will taste like. I think it will be a meal when I eat them with lentil soup.
Wind says
Take dried chick peas in a food processor and grind them up till a powdery like consistency.
Lana P says
supermarkets and health food stores have alternate flours including chickpea. If you use plain flour add a teaspoon of baking soda or baking powder. Better to use self raising flour. You won’t need as much liquid and you can use plant based milk instead of water.
Diann Voyce says
Hi there
Chickpea flour and many other types of flour are available online from “Happy and Healthy” and is delivered to your door.
Judi says
We can get chickpea flour in NZ at the supermarket and only got the one where we live in our area of Far North so it must surely be widely available in the States and UK?
Aimeely says
It’s one of the best nutritious and quickest recipes and mouth watering too
Already loving it
Thanks for sharing
Please share more of such veggie and vegan
Thanks again
Willow Moon says
Thanks Aimeely!
Varsha says
You can find at Indian grocery stire.Hindi name is Besan or Gram flour.
Jacqueline says
You can find alot of gluten free stuff at Kroger..they havenall kinds of gluten free flour.
Pooja says
You will get in Indian grocery store.
Angelia says
Amazon.com has chickpea flour. Much better and healthier with chick pea flour.
Mary Kay Rosado says
Bobs Red Mill sells it on-line. They also sell it at Fresh Thyme or Shop n Save stores.
Allyson says
When you say mix the dry ingredients — does this include the veggies too?
Willow Moon says
No they would be all the ingredients up to pepper.
Hey Sharonoox says
This looks so tasty. It’s my favorite side dish & I love spicy food too.
Willow Moon says
Great, it sounds like a win-win!
Amanda | Maple Alps says
These look delicious! I can’t wait to try them! I’ve never worked with chickpea flour before though – have you ever made your own?
Willow Moon says
Thanks Amanda! No, I have never made my own. I wonder how making your own compares cost wise to store bought.
Regina says
I have. The grain mill I use says to use caution because the dried chick peas contain more moisture than other grains. It can gum up the filter.
Naomi says
I have have success in grinding them in my WonderMill grain mill. The only issue is that you need to feed them slowly into the chute because of their size and shape, but I made lovely chickpea flour!
amandahrosson says
Yumm!! These look so good! Can’t wait to try them myself! Thanks for sharing!
Willow Moon says
Thanks Amanda, I hope you enjoy them as much as I do!
Ravita says
Has anyone tried baking these? They sound yummy but I’m trying to stay away from the fried stuff.
Lana P says
yes, it turns out like a muffin but you need to add a rising agent to the flour.
Lauren says
These look delicious. I have some chickpea flour that I am not in love with. I was about to throw it out but maybe I’ll give it one last try!
Willow Moon says
You could also mix the chickpea flour with another flour in something. I don’t know if you want to take a chance on that – it could overpower the other flour and be a mistake. Maybe you could use minute amounts of the chickpea flour in the mix.
Aarika says
I can’t wait to try this recipe! I have almond flour in my pantry but no chickpea flour. I will need to purchase some! I love the idea of Chipotle Ranch Vegan Dressing. Yum!
Willow Moon says
Thanks Aarika! That’s funny, I just started using almond flour myself!
Kellye says
Wonder if I can use Almond or Coconut flour instead?
Willow Moon says
I haven’t used coconut flour a lot, but I know it absorbs liquids more than other flours, so keep that in mind. You will need far less coconut flour than chickpea flour. As far as almond flour, it is going to change the flavor of the fritters – giving them an almond flavor. You may want to try an all purpose gluten free flour blend. I would imagine that it would be a good substitute. Of course if you are looking to keep these grain free, maybe a blend of the coconut and almond flours would be a good option. If you do make them with another flour, let me know how they turn out. There are probably other people with the same question!
Lana P says
Not really. Coconut flour is very dry and will change the recipe. Usually only substitute about one third the flour and add a little extra liquid
rachelpfrazin says
Hi, is it possible to use normal flour and get the same consistency?
Willow Moon says
Since I am gluten free, I haven’t used all-purpose flour in many years. I do know that it will change the texture and the consistency. You could make a smaller amount of the recipe – like 1/4 of it to see how it comes out.
Ann says
Yes, you can but you must add some baking powder to the flour.
Liz says
How much baking powder?
Mari says
This sounds really good! Do you know if these will freeze well?
Willow Moon says
To be honest, I ate these up within a few days! But considering the ingredients, I would say that they should freeze no problem.
didbay says
This looks really good but I don’t like corn. What can I use instead of it?
Willow Moon says
Thanks! You could replace the corn with more red pepper, or add in some green pepper. You could also use vegetables like broccoli, cauliflower, spinach or carrots because they have a low water content.
mardi may says
you could use mushrooms and onions just saute them first
Lana P says
Peas or grated zucchini
Chanel says
I don’t have chickpea flour but I have all purpose gluten free flour can I sub with that?
Willow Moon says
I have never tried these with all purpose gluten free flour, but I think they would work. They won’t be the same taste or texture though. You may want to start with a very small batch to see how you like it.
Lana P says
Yes
Shirlaine Williams says
what can i use instead of flour i have an allergy to wheat in general
Willow Moon says
I am gluten intolerant as well. Chickpea flour does not have wheat or gluten.
Lisa says
It would be great if people posted AFTER they tried it. Of course it LOOKS good. We all know that part!
Quila says
Thank You for saying that. I always say it to myself. Damn. Do they just like to see their name in the thread.
Leah says
I made them last night! Super good!! I am going to make more tonight and try adding some other veggies.
Diane says
Can I bake these omitting the oil? I don’t like to cook with oil. If so, what temp and for how long please….
Willow Moon says
I have only made them by frying them. To bake them, I would use a spray oil on baking sheet or place on parchment paper so they won’t stick. That way you use a lot less oil. I would try a temp of 425 for 10-15 minutes – check them and possibly flip and bake some more. Please realize that I am guessing here since I have never baked them. I am going from experience of baking other recipes. I would experiment by baking only a few at first – and make less of the recipe.
Bara says
What is the serving size? And how many calories and carbs?
Willow Moon says
I’m not a nutritionist and wouldn’t feel comfortable providing it. I’ve found that nutritional calculators are not always accurate, and I don’t want to mislead my readers or give false information. I have recently been counting carbs and found that two different brands of almond flour had different calories and carbs, so it’s a matter of doing the research yourself. I personally love My Plate and I have heard that My Fitness Pal is another great app.
Erin says
What can be subbed for red pepper? My kiddos would love this otherwise!
Willow Moon says
I would say any vegetable with around the same (or less) water content. I would use any of these: broccoli, green pepper, cauliflower, or carrot. Also, I would use any vegetables they like – to get them to eat it, right! Hope that helps!
Shelley says
I don’t like chipotle – what other dressing would you suggest?
Willow Moon says
I like these with my regular Vegan Ranch also. It has all the same fresh herbs without the chipotle.
Maynette says
Ranch works well, with these.
Marie says
Everyone loved it ! I made a double batch so we have leftover for lunch.
Willow Moon says
I am happy to hear it!
Savino says
Finally! A review *after* making the recipe. Because of you, I’m off to the grocery store to pick up chickpea flour and sizzle these up for lunch!
carol says
Just made these, amazing! Added some shredded zucchini. Will make again.
Willow Moon says
Thanks Carol! I am so glad that you like them!
Nancy says
Made these tonight for dinner. They were delicious! I had never made fritters before so I wasn’t sure what the batter consistency should be like. I added several spoonsful more of flour to make it a little thicker than it originally was. I will definitely make these again even though I tend to stay away from fried foods. I made the vegan chipotle ranch to go with them. That was wonderful too! Can’t wait to try more of your recipes!
Willow Moon says
Thanks Nancy, I am so glad you liked them and the Vegan Chipotle Ranch! Right now I am eating low carb, but one of these days I think I am going to have to try making these baked, since a lot of people ask about baking them.
Natalie says
I’m so glad I discovered this recipe. It’s easily become a family favourite since I found it a few months ago. I replace the cayenne with chipotle pepper though, my little guy doesn’t like thing too spicy. Thanks so much for such a delicious recipe!
Willow Moon says
Thanks Natalie! I am so glad you and your family like it!
Grace Walkup says
I made these for my breakfast meal prep this week. I sat down in class Monday morning and thoroughly enjoyed my breakfast (looking forward to the rest of the week!)
I didn’t have chickpea flour, so I used Oat flour (same volume) – worked out great. I also added black beans for protein and an egg to help with binding after I added the black beans.
thanks for this recipe!
Willow Moon says
Ooh, I bet black beans would taste great in these!
J says
How much black beans did you mix in? Sounds wonderul!
Brazuca says
I don’t think you made these. I think you’ve used them as inspiration. 🙂 Your recipe does seem good though.
Christina Paras says
Hello! These look amazing and I am at the moment making them!!! Do you know if I can bake them in the oven instead of frying them?
Willow Moon says
I have only made these by frying them, but I bet it would work. I would add a little oil or oil spray to the baking sheet / parchment so they don’t stick.
Tony says
Looks delicious. What are the nutritional values of each one?
Willow Moon says
I’m not a nutritionist and wouldn’t feel comfortable providing it. I’ve found that nutritional calculators are not always accurate, and I don’t want to mislead my readers or give false information. I have also noticed that brands differ in their nutritional values. My Fitness Pal is a great app for finding nutritional values.
Dora says
I bought dries chickpeas and used my grinder to make the flour.
Lucy says
That sounds like a lot of work!
Julie says
I just bought a large bag of besan flour and was looking for a recipe. I made these and they were seriously delicious! Mine were made with spinach, asparagus, sweet potato, red pepper, onion and fresh garlic. I seasoned with the recommended seasonings and also added some of my favourite Tandoori masala. I will be making these again and again.Thank you so much for your wonderful recipe!
Willow Moon says
Thanks Julie, I am so glad you liked them! Those veggies sound delicious, and I need to try tandoori masala! I love Indian food, so I bet I would love it!
dee says
These turned out pretty tasty. I adjusted a bit because I didn’t have a couple things but this recipe seems pretty versatile. I just made one giant “pancake” and broke it up for individual servings.
Willow Moon says
I am glad you liked it Dee!
Sharon says
How finely should I chop veggies?
Willow Moon says
Whenever I include veggies in something, I like to have them the same size. So I would recommend chopping them about the size of the corn. Hope that helps! 🙂
Deepika says
yummy looking dish. In India, we made a dish like this named Chilla. Definitely going to try this one. 🙂
Willow Moon says
I just looked up Chilla recipes. It sounds delicious! I love Indian food!
Christa says
These were excellent! Definitely adding these into the meatless Monday rotation. We used carrots, spinach, and red peppers with the corn and yes my 4 sons ate them right up. Thanks for the great recipe!
Willow Moon says
Thanks Christa! I am so glad you and your family enjoyed them!
pavitra says
Wow, looking delicious and healthy too. I would try it sure. Great share.
Willow Moon says
Thanks Pavitra!
Ashley says
My son and I loved these! Used brown rice flour and added a finely grated potato (removed excess water after grating). Thank you so much for this recipe! DELICIOUS!
Willow Moon says
I am so glad you both liked it and customized it to your liking!
Tamara says
This looks amazing. You think I can bake them instead?1
Willow Moon says
Thanks Tamara! I have only made these by frying them. I think they would work fine by baking them. If you do bake them, let me know how they turn out!
Lily says
Ive now tried this recipe twice. Neither time did my fritters crisp. They just stayed mushy. I followed the recipe exactly.
Willow Moon says
It sounds like your pan and oil weren’t hot enough. You can test them by dropping a couple of drops of water or a little batter into the oil. If they sizzle, it is hot enough. I will update the instructions so there’s no confusion. Sorry about them not working out!
Candy says
I have never used chickpea flour before, is there something special about it that makes it work well with these fritters? Or do you think a potato flour may work? These look delicious and I would love to try them with my family, but not only do a couple of my kids have gluten allergies, one of them has a problem with legumes as well so I can’t use the chickpea flour….. unless I want to make a few different variations, which I usually try and avoid doing 😉
Willow Moon says
I am gluten intolerant, so that is why I used chickpea flour, and I happen to like the flavor of it. As far as the kiddo that has a problem with legumes, I have never tried potato flour, but will now because I am curious about its flavor. If you can use equal ratios of it, I would try it – I bet it would be delicious. The reason I point out ratios is a flour like coconut absorbs a lot of water, so I don’t know how potato flour compares.
Tessa says
Since going Vegan a few months back, this is one of my favourite recipes. I have made it with just about every vegetable, my favourite is carrot, onion, corn and spinach. I always grate the carrot. I like using some garam masala for some an added flavour , it is really important to use all the condiments in the recipe. I regularly make a batch and have one or 2 for breakfast.
Willow Moon says
I am so glad to hear it Tessa! I will have to try it with the veggies you mentioned – it sounds yummy! Also, I will try it with the garam masala. I love Indian food but garam masala is something that I haven’t used much in my cooking.
py says
would these hold together to cook in air fryer? either way i sure am going to make. just ordered 4 bags of bobs
garbanzo flour
Willow Moon says
I am not sure because I don’t own one! Let me know so that other readers can benefit!
Dee Ann says
Anyone try baking them yet? Curious of your results; please post 🙂
Grace says
Will the fritters naturally flatten out/become round like your’s are, or will I have to shape them?
Willow Moon says
You need to shape them.
Barb says
I used to make radish patties with flour, cheese, egg, etc. I bet shredded radish would be an excellent addition to these.
Nicole says
Loved this recipe! I needed to use more chickpea flour but it was delicious. This will definitely be a staple in our home now. Thank you!
Willow Moon says
Thanks Nicole, I am so glad that you liked them!
Gail says
These vegetable fritters are fantastic. Full of flavour and very easy to make.
Willow Moon says
Thanks Gail, I am so glad that you like them!
Carolann says
I don’t see in the recipe ideas for which veggies to use. I am a cook and have ideas, but what veggies do you recommend that are good? Thanks!
Willow Moon says
To be honest, I have only used the ones in the recipe, but you could use broccoli, cauliflower, green onions, spinach, or whatever you like. Just keep in mind that veggies with a lot of water content will change the consistency, so I would start with less water in the batter.
Alisha says
Hi, thanks for this great recipe! It’s become a favorite in our house! Do you think freezing the cooked fritters and popping them in the toaster for breakfast would work?
Looking for some fast gluten free breakfasts ideas!
Thanks again 🙂
Willow Moon says
I think so, but I haven’t tried it, so you might want to only freeze a few to see if the texture is still good.
Kaye says
You’re vegan, and have ads for Krafts singles on your website 🙁
Willow Moon says
Hi Kaye, yes unfortunately sometimes ads slip through that I don’t approve of.
Dana says
My kids absolutely love these! It’s a great way to get more vegetables in their diet. I will be making these again and again!
Willow Moon says
Thanks Dana, I am so glad that they like them!
Marcy says
This has become one of our favorite meals in our house! Thanks for sharing!
Willow Moon says
I’m so glad! Thanks Marcy!
Nicky says
I just switched to a vegan diet and these have been a favorite of mine! Thanks for the great recipe!
Willow Moon says
Thanks Nicky!
Marcia says
My family begs me to make these, so I have been making them weekly! Thanks for sharing!
Willow Moon says
Thanks for letting me know!
Mary c mays says
Can’t wait to try!,,
Pat says
Do you think these could be cooked in the oven, my diet calls for no oil. These look so good
Willow Moon says
I think they would hold up. I haven’t done it myself.
Leanne says
Would these freeze well?
Willow Moon says
I haven’t tried, so I’m not sure. I would think it would be fine, but like anything they won’t taste as good when reheated. You may want to check in the comments above to see if anyone has froze them, or freeze a small amount to start with.
Rachel Metcalf says
Yes! I made a large batch and didn’t want them to go bad… I froze them and then quickly pan-fried them to reheat them and they were as good as the first day!
Willow Moon says
Good to know! Thanks Rachel!
Rachel Metcalf says
These have become a staple on our family menu! My picky 12-year-old loves them and so does my 13 month old. I make the dipping sauce and it has become our new favorite as well! It’s so easy and so delicious! I have found that letting them sit for about an hour makes all the difference when cooking these. They are dryer and more cakey when you cook them right away. I skillet fry them in a little coconut oil to get that crispy outside that we love. I’ve tried baking them, but they are a dryer texture. Thanks for sharing your recipe with us! 🙂
Willow Moon says
Thanks Rachel! And thanks for letting me and all my readers know about baking them. I haven’t tried that yet, so it’s good to know how they turn out!