I love chickpea flour. It’s so versatile, savoury & I especially love how you can create these wonderful vegan fritters without needing eggs. Made with only a handful of simple ingredients, these little beauties are a sure-fire way to ramp up the greens in your belly.
I’ve been making cauliflower fritters with chickpea flour for years, but with silverbeet & kale bursting merrily in my garden, I mixed it up & made luscious green fritters instead. These are epic when served with a generous dollop of hearty lemony lentils (find the recipe here…with only 6 ingredients, these are multi-purpose, earthy, nourishing & deliciously spiked with lemon)
These lentil-laden green fritters make cute canapés, a light lunch or a welcome nutrient-rich protein-kick addition to any platter.
½ cup chickpea flour (also known as channa/besan/gram flour)
½ cup water
1 good Tbsp cumin seeds
2 cups chopped leafy greens, loosely packed (a combo of spinach & kale works well, so does silverbeet)
1 tsp salt
a little oil for shallow frying (I use coconut)
In a good blender or bullet, blitz all the ingredients until a smooth, wonderfully green batter is formed.
Heat a little oil in a frypan over a medium heat (non-stick pans are always great for this stuff) and add spoonfuls of batter to form pikelet-sized fritters. Cook until each side has coloured a little.
In the photo above, I decorated my canapés with the lentils, a blob of coconut yoghurt & a fresh coriander leaf. Yum.
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