These protein and flavor packed vegan corn and chickpea fritters featuring our Achaar Masala can be served as an appetizer, side, a quick lunch or even breakfast/brunch. Filled with pantry ingredients that you can quickly prep, you'll love this simple and delicious recipe! Bonus, they are served with a gorgeous Chickpea Insalata!
Recipe and photos from Chef Cori Anter
Chickpea Fritter 80 Grams OR 2/3 Cup Chickpea Flour (you can get this at at Middle Eastern and Indian specialty stores, or retailers like Heinens, or Whole Foods)
1/2 teaspoon of Baking Powder
1/2 Tablespoon PUR Spices Achaar Masala
1/2 Teaspoon Paprika
1/2 Teaspoon Cumin 1/2 Teaspoon Salt (sprinkle a bit more after they have been fried)
1/4 teaspoon Pepper Zest and Juice of one Lemon 1/3 cup Water
1/2 cup Corn
1/2 cup Peas
1/2 cup Chickpeas rinsed and strained
1/3 cup finely diced Red Onion
2 tablespoons Chopped Cilantro
Chickpea Insalata: 1 cup Chickpeas 1/4 cup red onion 3/4 cup diced tomatoes 1 tablespoon diced cilantro 1 tablespoon PUR Spices Cilantro Blaze Splash of Olive Oil Zest and Juice of half a Lemon Salt and Pepper to taste
Instructions:
Combine the chickpea flour, baking powder, and spices. Add in the water and lemon juice and whisk until fully incorporated. Add in the corn, peas, chickpeas, red onion, and cilantro. Coat the bottom of a non-stick pan with your oil of choice and on medium-high heat let the oil warm for about a minute. Spoon out about 1/4 cup of batter at a top and let brown on each side for 3-5 minutes or until golden brown and crispy. Finish with a sprinkle of salt, top with the Chickpea Insalata and enjoy!
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