Vegan Cajun Chickpea Fritters

These vegan cajun chickpea fritters are delicious adult dinner pancakes chock full of protein and fiber. They’re also gluten free since they use chickpea flour instead of wheat flour. Although, be sure all the other ingredient you use are also gluten free.

They pair well with wilted spinach, a side salad or healthy veggies. Or you can do what we did and eat them straight off the griddle or as a main dish.

We used an electric griddle instead of frying them in a saute pan with oil, which cut down on the calories and fat a little. Plus, we were able to cook most of them at once instead of a few at a time.

We also drizzled our Vegan Ranch Dressing over them, which was yummy.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Cajun Chickpea Fritters

Votes: 1 Rating: 5 You: Rate this recipe!

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These delicious vegan cajun chickpea fritters have a little cajun taste with great flavor and texture. They make a great side dish for your veggies.

• CourseSide Dish
• CuisineAsian, Gluten Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
4 servings	10 minutes

Cook Time

10 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 10 minutes

Cajun Chickpea Fritters Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe These delicious vegan cajun chickpea fritters have a little cajun taste with great flavor and texture. They make a great side dish for your veggies. CourseSide Dish CuisineAsian, Gluten Free, Vegan MealDinner, Lunch Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes

Ingredients

• 1 tbsp lemon juice
• 1 tbsp tahini
• 1/2 cup shallots chopped (2 shallots)
• 1 cup spinach
• 1 tbsp nutritional yeast
• 2 tsp garlic cloves whole (2 cloves)
• 1 tsp Cajun spice blend
• 1 1/2 cup chickpeas drained
• 3/4 cup zucchini shredded (1 zucchini)
• 3 halves sun-dried tomatoes diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp hot sauce (Tabasco)
• 1/2 cup chickpea flour

Servings: servings

Instructions

1. Using a high-speed blender, add the lemon juice, tahini, shallots, spinach, nutritional yeast, 2 whole garlic cloves, olive oil and Cajun spice. Process until smooth.
2. Add the chickpeas, zucchini and sun-dried tomatoes to the blender. Stir together and then slightly blend.
3. Add the salt and hot sauce, and gradually add the chickpea flour until the mixture has a thick battery consistency.
4. Heat a saute pan with coconut oil on medium-high.
5. Spoon the mixture into a non-stick skillet or electric griddle to form roughly 2 1/2 inch diameter patties. Brown for 1 to 2 minutes on each side.
6. Serve and enjoy.

   

Recipe Notes

Serving size is 3 fritters.

Inspired by Cook Vegan published by Vegan Life Magazine in the Summer 2016 Edition.