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
📖 Recipe
Gluten-free Baked Green Pea Fritters
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
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!