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
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