Chickpea Vegetable Fritters
"Chick Pea Flour Veggie Fritters for some #meatlessmonday. Nutritious and Delicious. I’ll post the how-to below. These couldn’t be easier and more flexible. Use fresh, leftover and/or frozen veggies. Dress them up with a nutritious dip- tzatziki, hummus, bean purée, marinara... You may even pop these into a bun or into a pita and treat them like a burger."
-- @feedtheswimmers
A Note from Feedfeed

Made with fresh, leftover, or frozen veggies and chickpea flour, these fritters are not only delicious but also flexible and easy to make. Dress them up with your favorite nutritious dips, like tzatziki, hummus, bean purée, or marinara sauce. You can even put them in a bun or pita. 



Prep time 45mins
Cook time 15mins
Serves or Makes: 3 - 5


  • 1 cup garbanzo bean flour
  • 1 cup water
  • 1 tablespoon olive oil, plus more for cooking
  • 1 teaspoon salt
  • 1/ 2 teaspoon cumin
  • Black pepper, to taste
  • 1 head broccoli, blanched and chopped into florets
  • 1 cup frozen sweet corn, thawed
  • 1 cup frozen peas, thawed
  • 1 chili pepper, seeds removed and diced
  • 1 cup assorted roasted vegetables, chopped, optional
  • Fresh parsley, chopped
  • 1-2 tablespoons chives, chopped


  • Step 1

    In a large bowl, whisk together the chickpea flour, water, olive oil, salt, cumin, and black pepper. Set aside for 30 minutes. You may also make this mixture a day ahead and store, covered, in the fridge, overnight.

  • Step 2

    Stir all vegetables and herbs into the batter. Heat a heavy bottomed pan, on the stovetop, over medium heat. Drizzle with olive oil. Spoon 1/4 cup batter onto the pan to make each fritter. Cook on each side until golden, about 3 minutes per side.

  • Step 3

    Serve immediately. Can easily be reheated or frozen and saved for an evening when you're even more pressed for time.