Gluten free chickpea and sweetcorn fritters
These gluten free chickpea and sweetcorn fritters are easy to make and a quick dinner idea. They're also dairy free, vegan and vegetarian too. Served with a yoghurt dip.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tin chickpeas, (drained but reserve the water)
- 2 tbsp water drained from the chickpea tin
- 150 g tinned sweetcorn
- 2 spring onions, (chopped)
- 40 g plain gluten free flour
- 1 tsp garlic paste
- 1 handful fresh coriander, (leaves and stalks)
- 1 lime, (juice only)
- 1 tsp chilli flakes
- 1 tsp cumin
- salt and pepper
- coconut oil, (for frying)
- 2 tbsp natural yoghurt
- 1 tbsp olive oil
- 1/2 tsp garlic paste
Instructions
- 1
Add the chickpeas, spring onions, garlic paste, coriander, lime juice, salt, pepper, cumin and chilli flakes to a food processor and blitz. You want it fairy smooth but a few little chunks just adds to the texture.
- 2
Turn the mixture out into a large bowl. Add the flour, chickpea water and sweetcorn and use your hands to bring the mixture together.
- 3
Once combined, divide into eight portions and shape each one into a fritter, around 1/2 inch thick. I find it easiest to roll each piece into a ball and then squash it between my hands.
- 4
Heat the coconut oil in a large pan and lay the fritters down on one side. Cook on a medium heat for approx 4-5 minutes. Gently flip them over and cook for another 4-5 minutes until they're golden and crisp on each side.
- 5
Mix the yoghurt, olive oil and garlic paste together in a bowl. Serve the fritters hot with the yoghurt on the side to dip.