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
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