Wallflower Kitchen

Vegan Recipes

Baked Green Pea Fritters (Vegan + GF)

Thank you Birds Eye Peas for sponsoring this post!

Baked Green Pea Fritters (Vegan + GF) Peas are an often overlooked legume. We tend to think of them as more of a side dish or something we throw into a dish, last minute. Meanwhile chickpeas and beans are used for all kinds of dishes.

But green peas so delicious, sweet, they’re a great source of protein, fibre and other goodness. So I wanted to create a recipe that made the best of that. Green pea fritters!

These fritters turned out even better than I hoped for. There is something quite “meaty” about them, which would make them an excellent meat substitute in meals. I think kids would love these instead of nuggets, for example.

They also work as a falafel-alternative. Add them to pitta wraps, eat them with a salad or serve them as an appetizer with some dip. I’ve shared a recipe for a lovely, quick dairy-free herby yoghurt dip but honestly, I’ve mainly been eating these with some good old fashioned ketchup. ‘cos I’m classy.

Baked Green Pea Fritters (Vegan + GF) For this recipe, I used Birds Eye’s Petit Pois but this would also work with their Garden Peas, just as well. I like these peas because they’re a bit sweeter, with a great flavour.

Actually, I have a bit of history with Birds Eye…

When I was a kid, I used to go to a childminder’s house after school and she regularly served these peas as part of dinner. One of the few green things I would actually eat, being a fussy eater.

When my parents caught wind that I was actually enjoying something green and healthy, they started to serve peas at home for dinner. But I KNEW instantly that those peas were not Birds Eye. Or as I said “these are not Sue’s (my childminder’s name) peas…” And refused to eat them, like a little brat.

My parents of course found this ridiculous but because it was one of the few vegetables I ate, they catered to my demands and it’s been Birds Eye peas ever since.

So how about that for brand loyalty??? My parents still joke about my obsession with those peas.

Baked Green Pea Fritters (Vegan + GF) But now onto the recipe!

These fritters are great straight from the oven but they’re also lovely cold as a snack or part of a salad.

One of the things I really love about them is how filling they are, thanks to their high fibre and protein content. So if you need a healthy snack to keep you going, these will really do the trick.

These fritters are:

  • Vegetarian and vegan
    •
  • Dairy-free
    •
  • Eggless
    •
  • Gluten-free & grain-free
    •
  • Nut-free
    •
  • High fibre
    •
  • Good source of plant-based protein
    •

Baked Green Pea Fritters (Vegan + GF) Baked Green Pea Fritters (Vegan + GF)

Baked Green Pea Fritters (Vegan + GF)

Green Pea Fritters (Vegan + GF)

Yield: 10 fritters
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Delicious green pea fritters that are good for you and kid-friendly!

Ingredients

  • 250 g / 2 cups frozen peas, (Petit Pois or Garden Peas)
  • 1 tbsp olive oil, plus extra for baking
  • 1 large white onion, diced
  • 3 garlic cloves, minced
  • 140 g / 1 1/2 cups besan flour, (or chickpea flour)
  • 1 tsp bicarbonate soda
  • A pinch of salt
  • 2 tbsp mixed fresh or dried herbs, finely chopped (I used mixed dried Italian herbs)

Herby Yoghurt Dipping sauce

  • 1 cup Soy yoghurt
  • Mixed fresh or dried herbs, finely chopped (I used fresh rosemary, parsley and mint)
  • Juice from 1 lemon

Instructions

  1. Preheat the oven to 180C / 350F and line a baking tray with greaseproof paper.
  2. Add the peas to a medium saucepan, cover with water and boil, according to packet's instructions and drain well.
  3. Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
  4. Add the peas, onions and garlic to a food processor and pulse until it becaomes a thick paste. Alternatively, you can use a masher to mix it by hand.
  5. Stir in the chickpea flour, bicarbonate of soda, salt and herbs.
  6. The mixture is quite sticky so you will need to wet your hands to shape them into patties. Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet.
  7. Brush with fritters with olive oil.
  8. Bake for 15-18 minutes until golden brown, flipping them over half way.
  9. Eat right away or keep in the fridge for up to 3 days. You can also freeze them and reheat from frozen.

For the dipping sauce

  1. Simply mix all the ingredients together and serve in a small dish, along with the fritters.
Nutrition Information
Yield 10 Serving Size fritter
Amount Per Serving Calories 94Carbohydrates 14gFiber 3gSugar 2gProtein 4g
© Aimee

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Baked Green Pea Fritters (Vegan + GF)

Baked Green Pea Fritters (Vegan + GF)

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Comments

All commentsReviewsQuestions

  1. Denise says

    Made this recipe and very disapointed. Very stodgy and no flavour. Spoke to a friend ex chef he told me to fry them and wonder of wonders much better. I had addef a lot of mint including vietnamese mint and am serving with a cucumber salad plus yogurt dressing. Will not make it again. Sorry
    Reply

  2. Jaycee says

    I just happened upon this recipe because I have some peas I need to use and this looks FANTASTIC. Definitely making tomorrow!
    Reply

  4. WorkingMom says

    I saw this recipe after looking for a way to use peas. Here in Canada, the A&W Meatless Burger is a big deal and I found out that it's made with pea protein, so I wanted to try my own version. I used this recipe as a base and modified it with my own ideas. Instead of chickpea flour, I used a combo of oat flour (quick oats), rice flour and regular all-purpose. I used 3tsp of turmeric to give it some kick, and a little cumin, too. I added some other veggies, including white beans, collard and mustard greens, kale and spinach, and some red peppers. I also put in a little chicken stock because I'm neither vegetarian nor vegan. I used an ice cream scooper to shape the parties and put them into parchment paper. They could use a little longer in the oven, but it depends on the consistency that you want. Mine were quite raw in the centre, but they were well-received. As a guideline, this recipe is great, and I'm really enjoying them. *NB I am not a recipe-follower and love going creatively rogue with my cooking. I will definitely make these again. Thanks for the great inspiration!
    Reply

    • Jana says

      Enjoyed this recipe very much, added little paprika to yogurt and ate it wit a salad. I prepped this last night and cooked them up for lunch today. It worked well. Definitely keeping this recipe on hand and would make double batch to freeze it for quick meal. Thank you for a great recipe.
      Reply

  5. Magdalena says

    I think fried ones a slightly better than baked ones. I will try to fry the baked ones tomorrow and will see how it tastes. So far really tasty:) I serve it with risotto and fresh tomatoes.
    Reply

  6. Denitsa says

    Mine turned out nothing like on the picture :( The consistency on the inside is also very different. How did yours turn out so fluffy?! Do you have to trend them to a coarse mixture or do they have to be very small in diameter? Please help! I am really willing to make them again.
    Reply

    • Bev Cobley says

      Basically it a rubbish recipe.... If you look at the comments of others they had to add this and that.... This recipe as published will always make stodgy fritters as there is next to no raisin agent....
      Reply

      • Andrea says

        If you look at most recipes and the comments online, people always add in their own additions. Doesn't mean that the recipe is crap, people like to add In additional flavours that they like, having simple recipes is great because the possibilities are endless with adding in new and different flavours. This recipe turned out very well. I don't add a raising agent to most of the fritter recipes I make and create and the turn out perfectly. P.S. Thank you for a lovely recipe.
        Reply

  7. Maxine Valenta says

    Wow, these are fantastic. They have become a regular in our meat free dinners. When I can't get chickpea flour I blitz the same amount of rolled oats to bind. They're delicious.
    Reply

  9. Christine says

    soooo yummy! thank you :) I added some nutritional yeast, a bit of Bragg's liquid aminos, and herbs de provence.
    Reply

  10. Alicia says

    I can't wait to try this recipe this week. Can I substitute fresh peas for frozen? Thank you for all of your aweome recipes!
    Reply

  11. Wondering Feather says

    Oh my these were so good. I had to add more garbanzo bean flour and a little almond flour. Added cilantro and other spices. Yumm!
    Reply

    • Desiree Robinson says

      I was inspired by this recipe enough to try it. A friend left over some cans of sweet peas, which I am not a big fan of, so I was on a search for recipes that weren't the usual way I've had them before and this came up. I made a lot of modifications, due to what I had available, but they were amazing! I did a half recipe to start. I subbed the chickpea flour for toasted oats flour. I used canned chickpeas for 1/4 of the sweet peas. I didn't have an onion on hand, but I threw in some dehydrated onion in my blender with the peas. I also didn't have any cloves of garlic so I used garlic powder. For the seasoning I used an Italian mix, dried basil, garlic powder, cayenne pepper, cilantro leaves, ground cumin, and chili powder. I used some vegetable broth to bind it a bit more. And lastly, I fried them in some vegetable oil, so I didn't add any to the fritters themselves. I didn't add salt, due to the high sodium content of canned goods, or bicarbonate soda, because I didn't have any. Came out with 11 mini fritters! Talk about delicious! I liked them so much, I'll likely make another batch tomorrow or later tonight.
      Reply

  12. MB says

    We've made this recipe once so far. My super picky 5 year old (who swears he won't try a single new food until he turns 10) gobbled these up and asked us to make them every day! He eats plenty of veggies, but not much that's protein dense, so this is a big deal for him! We do have to call them 'green biscuits' for him to consider them food though! Fantastic recipe. We ate them with a vegan/GF Alfredo pasta, and it was perfect.
    Reply

  14. Ashley Woodward says

    I love these fritters, and what’s best, my kids enjoy them too. I made them for a family get-together the other day and, much to my surprise, they were gone in a blink of an eye. Thank you so much for sharing :)
    Reply

  15. Kj says

    Made these this evening and used herbs de Province. Really tasty. Looking forward to having them in a wrap for my lunch tomorrow! Great for a change away from falafel!
    Reply

  17. Stefanija says

    Hiii I love this recipe, but could you please recommend a substitute for the chickpea flour ? I would love to make them. By the way, the photos made me hungry :'(
    Reply

      • Aimee says

        Hi guys, I'm afraid chickpea flour is a big part of the recipe so I'm not sure what else to suggest. Another high-protein flour such as soy flour, perhaps? You can always try regular flour but it will definitely give a different texture and taste. Sorry I can't be more help! Have you tried your local Asian food shops? It's very easy to find in the UK but I can't speak for elsewhere.
        Reply

  18. Daniela says

    I made it and we loved it! I fried half batch and needless to say that tasted even better than the baked half, but I think it was probably because those patties were thinner than the baked ones. In any event, it was a delicious recipe and I will definitely make it again! Thank you for sharing such a nice recipe!!
    Reply

  23. Nati says

    What's with us kids accepting only peas as our predilect veggie? And oh I love that all the ingredients are so easy to find in any supermarket! Definitely will give this a try!
    Reply

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