Light Meals, Snacks

Chickpea Fritters

I hate waste, not knowing what to do with leftover vegetables is annoying. I used to keep them for a few days promising myself I would find a way to use them up, and then eventually they went into the compost bin. But when I discovered Chickpea fritters the problem was gone forever. You can literally throw anything in this batter and it just works, leftover roasted veg from a Sunday lunch, stir fried vegetables, tinned and frozen veg. To freshen them up I like to add herbs and spices as well as maybe some limp looking spring onions from the salad draw. I use the batter for brunch sweetcorn fritters and add chilli and paprika, I have made with leftover squash and added sage and roasted onions. You can get pretty creative. It‘s not just leftover veg from a meal, it‘s the veg that hasn‘t been cooked and looking past its best that gets used too. The ones you can see here had a mix of stuff, some leftovers from a Sunday lunch which included, roasted carrots, tender stem broccoli, French beans and a bit cabbage, I also through in spring onions, a tin of sweetcorn, ground cumin and chilli flakes. Literally everyone loves them, kids and adults alike. The biggest bonus is for my Gluten Free friends, as of course they are GF.

If I know I am making these that evening or for lunch or brunch, I whip up the batter a head of time. It takes 2 minutes and the batter needs to rest and bind for the best fritters. If you don‘t have time try and allow a minimum of 10 minutes. You can whip it up and be chopping your veg and setting the tables and pulling the side‘s together while it‘s resting. Also if it‘s only you or just 2 or if its loads of you, the batter can be halved or doubled up as needed.



1 cup chickpea flour/Gram Flour

1 cup water

Salt and pepper

1 tsp apple cider vinegar (optional)

1-2 tsp spices to taste

1 tbsp. fresh herbs to taste

2-3 cupfuls of mixed vegetables of your choice


  1. Mix together the flour and water, to make a smooth batter. Add in the seasoning and spices and set aside for as long as you have.
  2. When you‘re ready to eat, add the ACV, vegetables of choice and fresh herbs. Stir to combine.
  3. Heat a large non-stick pan with a little light oil or coconut oil, to a fairly high heat. You want a sizzle when the fritter goes in.
  4. Add large spoonfuls of batter and cook for about 2-3 minutes on each side until golden brown and cooked through. You can place them on a lined baking tray in the oven to keep warm whilst you make more. You will need to do this on batches.
  5. Serve with salads, dips, whatever you fancy, depending on the flavour combinations you went for.

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