Spiced Chick Pea Fritters with Broccoli and Carrot

Spiced Chick Pea Fritters with Broccoli and Carrot

Autumn is a great time of year to try vegetarian cooking. Hearty root vegetables and slow cooked beans make for satisfying dinners that give you an added feel good factor.  And you have plenty of fresh local produce to choose from in a dizzying array of colours and flavours. This Chick Pea Fritter recipe is one of my favourites because it is comforting, healthy and tasty. Plus it’s versatile. Try it as a sharing plate, a starter, or up the portion size for a warming vegetarian main course.


300g dried chick peas
1 tsp. bicarbonate soda
Mixed spices –  cayenne / cumin / coriander / white pepper
1 lemon – juice and zest
2 sprigs coriander and parsley
1 medium onion
1 tbsp. rapeseed oil
1 tbsp. tahini paste
1 tsp. sesame seeds
2 eggs
2 cloves garlic
Breadcrumbs for coating
2 carrots
1 head broccoli


  • Place the chick peas in a pan, cover level with water, add bicarbonate of soda and place in fridge for 12 – 24 hours.
  • The next day, bring the pan of chick peas to boil, reduce to simmer and cook for 1 hour. Check frequently to prevent overcooking.
  • Fine dice the onion, shallow fry in rapeseed oil with garlic. Chop the coriander stalks and add to the mix with a pinch of your mixed spices (to taste). Once the onion is soft, take off the heat and add remaining chopped parsley and coriander leaf.
  • Blend half the chick peas to a paste and roughly chop the other half, mix together in a bowl with onion and spice mix. Whisk the eggs then add gradually, as you don’t want it too wet.
  • Allow mix to rest, then shape and lightly crumb.
  • For the vegetables, prepare to desired shapes and cook. We lightly pickle the veg in 3-parts water to 1-part vinegar and balance with honey to give a sweet and sour element. We also chargrill for texture and flavour.

Chef’s Tips

  • Stuck for time? Use tinned chick peas.
  • Leftover mix? Shape as patties and freeze. They make a great, healthy vegetarian burger alternative with chilli mayonnaise, tomato and gherkin in a brioche burger bun.
  • Cook the garlic. Raw garlic in hummus tends to get bitter and more powerful.
  • Go gluten free by using chickpea flour and GF breadcrumbs.


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