top-down view of chickpea fritters and warm vegetable salad in 2 black plates on a marble table
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Healthy Chickpea Fritters with Warm Vegetable Salad | Vegan, Gluten-Free

Course: Dinner, Main Course, vegan
Cuisine: European, Middle Eastern
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 fritters

Simple recipes including Healthy Chickpea Fritters with Warm Vegetable Salad | Vegan, Gluten-Free. Served with cilantro aioli and ready in about 45 minutes! Makes 2 large servings.

Ingredients

Cilantro Aïoli

  • 1 garlic clove minced
  • 3 Tbsp fresh cilantro finely chopped
  • 1/3 cup mayonnaise
  • 1 tsp freshly squeezed lemon juice or lime juice
  • freshly ground pepper to taste

Chickpea Fritters

  • 398 ml canned chickpeas drained
  • 1 small onion minced
  • a handful fresh cilantro stems and leaves, minced
  • 1/4 tsp sea salt
  • freshly ground pepper
  • 1/4 cup chickpea flour
  • 1/4 cup GMO-free cornstarch or tapioca starch
  • avocado oil for cooking

Warm Vegetable Salad

  • 1/2 small red cabbage thinly cut
  • 2 medium-size carrots washed, peeled, thinly sliced
  • 1 cup organic Brussel sprouts washed, end trimmed, cut in half
  • 1/2 organic sweet pepper sliced
  • 1 medium-size organic zucchini sliced
  • 1/4 cup organic raw almonds coarsely cut

Instructions

Cilantro Aioli

  1. Simply mix all ingredients in a small bowl, and set aside.

Chickpea Fritters

  1. Put the chickpeas, chopped cilantro, minced onion, salt and pepper in a food processor or blender, and pulse until you get a somewhat smooth texture. You might need to scrape the sides of the blender a few times and mix things around. OR mash everything using a potato masher.

  2. Transfer to a mixing bowl, add the 2 flours and mix really well. It should give you a very dry texture. Then using your clean hands, make balls and flatten them, like hamburger patties. I used a 1/4 cup to pre-determine the size of each patties.
  3. Put on a plate and put in the fridge for 5-10 minutes to cool down. (start preparing your vegetables while waiting)
  4. Cook over medium heat or lower, in a large pan with a good amount of avocado oil to cover the bottom of the pan. Cook for about 4-5 minutes per side, or until nicely golden and crisp. Be careful when flipping them over, the oil is very hot and can splatter.
  5. Keep the cooked fritters in a warm oven while the vegetables are cooking.

Warm Vegetable Salad

  1. In the same large pan over medium heat, sauté the vegetables (there should be enough oil left), starting with the Brussel sprouts for a minute or two, then add the red cabbage for a few minutes.

  2. Add the rest of the vegetables, and sauté for about 6 more minutes. Don't overcook the veggies.

  3. Mix a generous tablespoon of honey with the vegetables, and drizzle with freshly squeezed lemon juice.
  4. Serve right away with the cilantro aioli.

Recipe Notes

The chickpea fritters and cilantro can be made 2 days ahead of time and kept in the fridge in airtight containers.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 207kcal | Fat: 11g | Saturated fat: 1g | Cholesterol: 3mg | Sodium: 303mg | Potassium: 453mg | Carbohydrates: 22g | Fiber: 5g | Sugar: 4g | Protein: 6g | Vitamin A: 3330% | Vitamin C: 59.6% | Calcium: 71% | Iron: 1.7%