Tasty, healthy, easy and frugal pea fritters! These are gluten-free as they’re made with chickpea/gram flour and naturally vegan too.
Thank you Birds Eye Peas for sponsoring this post
These fritters turned out even better than I hoped for.
There is something quite “meaty” about them, almost like they make a good substitute for nuggets.
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, classy ketchup.
Why I love these Green Pea Fritters
- They’re easy to make
- Healthy and a good source of protein
- Naturally vegan, eggless, gluten-free and grain-free
- Delicious, satiating and keeps you full for a long time
- Can be made with store-cupboard ingredients
- Frugal and budget-friendly
- Kids seem to LOVE this recipe, according to feedback I’ve had from readers
- Versatile – eat as a snack, as part of a meal, in a pita wrap etc.
Ingredients You’ll Need
- Frozen peas, (Petit Pois or Garden Peas)
- Olive oil
- Onion
- Garlic
- Besan flour / chickpea flour / Gram flour
- Bicarbonate soda
- Salt
- Mixed fresh or dried herbs, finely chopped (I used mixed dried Italian herbs)
How to make these patties
- Cook the peas.
- Fry the onion and garlic in the oil.
- Mix the onions and garlic, in a food processor or with a masher, until it becomes a thick paste.
- Mix with the chickpea flour, bicarbonate of soda, salt and herbs.
- Wet your hands and shape the mixture into patties. Place on a baking sheet.
- Brush with fritters with olive oil.
- Bake until golden brown, flipping them over half way.
- Eat right away or keep in the fridge for up to 3 days. Enjoy!
More Pea recipes to check out
Gluten-free Baked Green Pea Fritters
Yield:
10 fritters
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious green pea fritters that are baked, not fried. Naturally gluten-free, vegan, frugal, healthy 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 ½ 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
- 250 g / 1 cup Soy yoghurt
- Mixed fresh or dried herbs, finely chopped (I used fresh rosemary, parsley and mint)
- Juice from 1 lemon
- A pinch of salt and ground black pepper, to taste
Instructions
- Preheat the oven to 180C / 350F and line a baking tray with greaseproof paper.
- Add the peas to a medium saucepan, cover with water and boil, according to packet's instructions and drain well.
- Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
- 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.
- Stir in the chickpea flour, bicarbonate of soda, salt and herbs.
- 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.
- Brush with fritters with olive oil.
- Bake for 15-18 minutes until golden brown, flipping them over half way.
- 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
- Simply mix all the ingredients together and serve in a small dish, along with the fritters.
Nutrition Information
Yield 10 Serving Size 1 fritterAmount Per Serving Calories 94Carbohydrates 14gFiber 3gSugar 2gProtein 4g
Sydney says
So these sounded delicious to me and I had to try them!
The prep was simple enough and took about 20 minutes (including cooking the peas). I baked a tray of them and they just did not come out looking like the pictures and they were chewy instead of crispy. So I decided to fry the rest of the mixture that I had. I scooped about 2 tbsp of the mixture and rolled and then flattened the balls. Let the oil heat (I used veggie oil) before you add the fritters and then let fry for 5-7 minutes before flipping. They turned out much better than when baked. I put them in the fridge and actually think they taste better cold than hot. I added some spices to the mixture too because after reading the reviews some people said they were lacking in flavor. I added some smoked paprika, chipotle powder and chili powder. I really like how they turned out
Aimee says
Thanks for your notes, Sydney. Glad you enjoyed them with the seasonings. I also prefer them cold :-)
steph says
hi
thanks for the recipe!
can I freeze the unbaked patties with the b.soda or will it affect it’s purpose?
Steph
Aimee says
Good question, Steph. I’m afraid I haven’t tried that but you can cook them and them freeze and re-heat :-)
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
Aimee says
Sorry this recipe wasn’t for you. Thanks for your honest feedback.
Jaycee says
I just happened upon this recipe because I have some peas I need to use and this looks FANTASTIC. Definitely making tomorrow!
Delia says
Hello,
does it work with Wholewheat Flour as well?
Best,
Delia
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!
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.
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.
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.
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….
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.
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.
Ann says
Would it work to make the fritter “dough” one day, refrigerate it and then bake it the next day?
Andrea says
I did this and it was still fine to use the next day
Christine says
soooo yummy! thank you :) I added some nutritional yeast, a bit of Bragg’s liquid aminos, and herbs de provence.
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!
Aimee says
Fresh of frozen is fine, Alicia :) I use frozen cos it’s easier but it wont make a difference to use fresh.
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!
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.
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.
Jenna says
Can I use besan flour in place of chickpea flour? Do you think it will make a difference?
Aimee says
Sure, I used besan flour for this recipe all the time, since it’s a bit cheaper and easier to get hold of. Works great!
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 :)
Aimee says
This makes me sooooo happy to hear – thank YOU Ashley :-)
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!
Susan Stickney says
After reading this recipe I want to try, because it looks very tasty …
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 :'(
Annie says
I am also wondering about this. I’ve tried, and can’t find chickpea flour anywhere
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.
Carlin says
Yes, Bob’s Red Mill makes it and you can order it online or find it in stores
Pj says
Most supermarkets have chickpea flour. Look for began that’s another name for it.
Pj says
That’s besan
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!!
Aimee says
Hi Daniela. So happy you enjoyed them, thanks for letting me know! And yes – fried food is always more delicious, isn’t it? ;-)
Amy says
I would have never thought of making pea fritters. Defiantly need to try these.
Hana | Nirvana Cakery says
I love this recipe Aimee and I’m definitely having a go! I’m pretty sure my son will love these too! x
Donna says
These look delicious :) Will give these a go
Sarah | Well and Full says
These fritters look AMAZING, Aimee!! The texture looks spot-on :)
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!