Gluten Free Chickpea And Sweetcorn Fritters Recipes

VEGAN CHICKPEA CORN FRITTERS

Steps:

• Place chickpea flour, ground flaxseed, seasonings and water into a mixing bowl. As this mixture sits, the chickpea flour and the flaxmeal work their magic and thicken this batter.
• Chop your fresh ingredients: dice the poblano, mince the garlic, chop the chives.
• If using canned corn, open and drain well to avoid adding excess water to your batter. If using fresh corn from the cobb, cook the corn and use a knife to carefully remove the kernels.
• Add all fresh ingredients into the batter, stirring well so that all surface area of the corn and peppers are coated in the batter.
• Heat a skillet with oil at medium heat.
• I use a 1/3 cup to scoop batter onto the hot pan. In my cast iron I can usually cook 3 fritters at a time. Use a spatula to gently flatten the batter into a disk shape and leave for 3-4 minutes. When they are ready to flip, you'll notice air bubbles and the edges drying out (a matte appearance). If you try to flip the fritters too early they are more likely to stick. ** Note: I use a new, clean spatula for flipping!
• After flipping, cook the fritters an additional 2-3 minutes.
• Remove from pan and set aside to cool. Enjoy these with your preferred dipping sauce!

GLUTEN FREE CHICKPEA AND SWEETCORN FRITTERS

Steps:

• 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.
• Turn the mixture out into a large bowl. Add the flour, chickpea water and sweetcorn and use your hands to bring the mixture together.
• 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.
• 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.
• Mix the yoghurt, olive oil and garlic paste together in a bowl. Serve the fritters hot with the yoghurt on the side to dip.

CHICKPEA FRITTERS

Steps:

• Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
• Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
• Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
• Add the egg and mix well then sieve over the flour and mix again.
• Shape into small discs and fry for around 3 minutes a side in a little olive oil.
• When cooked remove and place on kitchen paper to cool.
• To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.