A heavy-bottomed pan like a cast-iron skillet is really helpful in any recipe that requires pan-frying. I wouldn’t change a thing! You’ve got a lot of balls lately. I also copied your presentation with the lettuce wrap and impressed husband. Keep them coming. For me, it took a good deal longer than 30 minutes–which I was expecting (and I move briskly in the kitchen). I didnt do vegan I used an egg and parmesean cheese. They are also fun to make. They defrosted great. We’ll be making this again, so thank you! Chickpea flour zucchini fritters that are healthy, vegan, grain-free, and so delicious! I’m imagining an arancini-type texture and interior lusciousness. Everyone loves the sauce too. ★☆. Cast iron skillets help disperse heat evenly across the cooking surface- giving all the fritters you cook a satisfying crispiness. I will give these a try. I’m sharing one soon! *, Serve immediately while hot (or store and warm before serving). If you have a misto or other oil sprayer, you can reduce the amount of oil you use. I don’t like frying them first as they fall apart and it’s a lot of work so I just bake them and they turn out great! A perfect snack. ★☆ I can’t wait to try them :) I gave it 4 stars instead of 5 because making it in the blender was a PITA but the outcome was dee-lish. I ate them in lettuce wraps with the garlic dill sauce (which I’ve been eating with so many meals lately, I might add). I made a version inspired by your post today. If using an oil mister/sprayer, I would spray the pan prior to adding the fritters AND lightly spray the top side of the fritters prior to flipping. So glad you liked them, Kara! I flattened them into small disks like falafel and fried/baked in a cast iron. Another great recipe that will helps use up the 10+ cans of chickpeas I have in my pantry! The result is full of bold flavor from the garlic, shallots, parsley and Maille Dijon Originale mustard. I love how crispy and colorful they are. These look amazing! Officially on the list. I was once on a BIG sweet potato high, then nice cream high, then chocolate high, and now I’m basically on an anything-fall high! I turn now to a different topic. I wouldn’t recommend a blender, because it comes out so thick it would all get stuck. Brown fritters for 4-5 minutes total, shaking the pan to roll them around and brown all sides. What a beautiful recipe!! I know every child is different but I think initially these fritters appealed to them because of their size, shape and dippability. Required fields are marked *, Rate this recipe Thanks! Hi Sandra! I didn’t feel like they were missing anything so will likely continue to make them this way. Made this minutes ago and my husband and I demolished all 15 under 15 minutes! Thanks for sharing, Hugo! I substituted onions that I caramelized for the garlic and added beet powder. Too kind! Thanks for the perfect end-of-summer recipe! Hi Luna, we’re so glad you enjoyed it! I made these this evening. Not these sturdy babies. I know it works for baking them – there is a wonderful Restaurant in Tel Aviv named Abba Gil that makes falafel that way. You haven’t steered me wrong yet. Found this recipe and your site via The Full Helping (Gena Hamshaw’s site). Save my name, email, and website in this browser for the next time I comment. I’ve been on a real chickpea kick lately and this was absolutely perfect for that. We’re so glad you enjoyed them, Kathryn! This didn’t blend well in my blender, so I switched mid-prep to my food processor, and it was less than a minimalist prep process. Thanks! Next time. This prep-ahead recipe is perfect for busy weeknights or stress-free holiday entertaining. Be sure to tag @eatingbyelaine so I can see and share! ★☆ Nothing too fancy here. These vegan & gluten-free chickpea corn fritters are a fabulously salty, crispy, sweet situationship! It was tricky getting the balls evenly browned in the pan without burning, and I did have some fall apart after cooling post-oven. Do you have any healthy savory snack ideas? We’re so glad you enjoy them, Jordyn! Chickpeas are considered a legume, which means they contains plant-based protein, fiber and complex carbohydrates. #HeavenSent, Prepare for your life to be changed forever :D. I, for one, am DEFINITELY not complaining about the falafel kick ;) You keep coming up with better and better recipes, I can’t wait to try this variation!! Any high protein recipes I could link to on my supplements website? Broccoli Fritters. Roll fritters in the vegan parmesan cheese-panko bread crumb mixture to coat. These crispy little bites are always a crowd pleaser, and because you can make them ahead of time it takes some of the stress out of hosting. OMG this looks fantastic!!! Your email address will not be published. Set aside. “Fritters” bring to mind the gigantic, deep-fried apple and sugar bombs at donut shops, but they cover a … Funny you’d say arancini! I did use frozen corn, that I bought from freezer to fridge in the morning. Enjoy these with your preferred dipping sauce. The cookie scoop I use helps to ensure the patties are the same size. Shalom Dana! Somewhere on one or more of your posts, you asked for suggestions. Thank you so so so much for sharing it ! Hi Amy, not sure what change you may be seeing as we haven’t edited anything on our end.