Looking for a tasty way to up your protein game and enjoy more pulses? These baked Chickpea Fritters are your new go-to! No messy frying, just pop them in the oven and let them do their thing while you prep the rest of your meal.
Each fritter provides:
177 kcal | 8g protein | 17g carbohydrates | 8g fat | 4g fibre
Ingredients:
- 2 tbsp olive or rapeseed oil, plus extra for brushing
- 1 small onion, thinly sliced
- 1 tsp cumin seeds
- 2 tsp ras-el-hanout (or 1 tsp ground coriander + 1 tsp mild curry powder)
- 1 x 400g/14oz tin chickpeas, drained and rinsed
- 85g/3oz wholemeal flour
- 1 tsp baking powder
- 2 large free-range eggs
- Salt to taste
Optional Serving Ideas:
- Thinly sliced red onion
- Diced tomatoes
- Salad leaves
- Lemon wedges
- 100g/3½oz plain or Greek-style yoghurt mixed with 1 tbsp mint sauce
- Freshly ground black pepper
Method:
- Preheat your oven to 200°C/180°C Fan/Gas 6.
Heat the oil in a frying pan and sauté the onion with a pinch of salt for 5-8 minutes until soft. Stir in the spices for a minute, then transfer to a large bowl. - Mash the Chickpeas:
Add the drained chickpeas to the onion mixture and mash with a fork or potato masher. Let the mixture cool slightly. - Form the Fritters:
Mix in the flour, baking powder, and eggs until well combined. Line a baking tray with baking paper and spoon the mixture into six piles. Flatten slightly with the back of a spoon and brush or drizzle with a little more oil. - Bake:
Bake for 15-18 minutes until the fritters are set and golden. - Serve & Enjoy:
Pile the fritters onto plates and top with sliced onion, tomatoes, and salad leaves. Squeeze some lemon over the top and add a dollop of minty yoghurt on the side if you like. Delicious and nutritious!
️ Tip: These fritters are perfect for meal prep or a quick lunch. Give them a try and let me know how you liked them!
