My super quick chickpea and sweetcorn fritters

I’ve been wanting to make gluten free chickpea and sweetcorn fritters for ages, and when I finally did I was SO pleased with the results.

They’re lightly spiced and golden on the outside with colourful bursts of sweetcorn and the freshness of the coriander.

I think these chickpea and sweetcorn fritters make a great, easy dinner with salad, or they’re also brilliant cold in lunchboxes the next day!

A great gluten free dinner idea

I really like these chickpea and sweetcorn fritters because they’re an excellent source of both fibre and protein. In fact, if you’re vegetarian or vegan, they’re a great alternative to meat in a dish.

Or perhaps you just want to try something new or you’re going a bit ‘flexitarian’ like me.

I eat a lot less meat nowadays through personal choice. Partly because I’ve enjoyed the challenge of thinking outside of the ‘meat and veg’ box, and partly for environmental reasons.

We do still eat meat but I like to mix it up a bit with meals like these chickpea and sweetcorn fritters.

I’ve certainly enjoyed all the new foods I’ve found and I feel like experimenting with meat-free meals has really opened my eyes to different flavours.

A quick and easy gluten free meal

With my fritters I made a simple dip from olive oil, natural yoghurt and salt and pepper. If you’re dairy free or vegan, you could easily swap this for a dairy free yoghurt such as soya, coconut or almond yoghurt.

You could also add some garlic or freshly-chopped mint to this, depending on your taste – I like to mix it up depending on my mood at the time!

When making this recipe, I saved the chickpea water from the tin, as I really want to experiment with some vegan baking.

Using aqua faba as an egg replacer

The chickpea water – also know as aqua faba – is a really good egg replacement. Did you know you can even make vegan meringues if you whip it up!?

I honestly don’t know who even thought to try that in the first place, but fair play to them!

I used a little of the chickpea water to help bing my chickpea and sweetcorn fritters together. Usually I’d use an egg but I tried this instead and it worked really well.

They held together firmly during cookings and had a lovely texture – a little crunch on the outside yet soft on the inside.

My chickpea and sweetcorn fritters recipe

Here it is, my gluten free chickpea and sweetcorn fritters recipe! I hope you enjoy these whether you make them for a midweek meal, a snack or for lunches! 

Don’t forget to tag me on Instagram and use #theglutenfreeblogger if you give this a go. I love seeing your recipes and even more so when you put your own twist on them – inspire me!

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Yield: 8 fritters

Gluten free chickpea and sweetcorn fritters

These gluten free chickpea and sweetcorn fritters are easy to make and a quick dinner idea. They're also dairy free, vegan and vegetarian too. Served with a yoghurt dip. 

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Ingredients

• 1 tin chickpeas, (drained but reserve the water)
• 2 tbsp water drained from the chickpea tin
• 150 g tinned sweetcorn
• 2 spring onions, (chopped)
• 40 g plain gluten free flour
• 1 tsp garlic paste
• 1 handful fresh coriander, (leaves and stalks)
• 1 lime, (juice only)
• 1 tsp chilli flakes
• 1 tsp cumin
• salt and pepper
• coconut oil, (for frying)

For the dip:

• 2 tbsp natural yoghurt
• 1 tbsp olive oil
• 1/2 tsp garlic paste

Instructions

1. 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.
2. Turn the mixture out into a large bowl. Add the flour, chickpea water and sweetcorn and use your hands to bring the mixture together. 
3. 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. 
4. 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.
5. Mix the yoghurt, olive oil and garlic paste together in a bowl. Serve the fritters hot with the yoghurt on the side to dip.

Need some more gluten free meal inspiration?

If you want to have a go at some of the other gluten free meal recipes on the blog, why not give some of these a try? Some are vegan, some are dairy free and all of them are gluten free, but they’re all delicious!

• My easy gluten free frittata with chorizo, asparagus and goats’ cheese
• Gluten free and vegan sweet potato and peanut butter stew with black beans
• Gluten free Mexican frittata recipe
• Gluten free sweet potato, feta and roasted pepper frittata

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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