chickpea fritters

These little treats are so easy and quick to make and super cheap too! 😉 They are perfect for making as a quick appetizer or having for lunch with a side salad. I love love Sarah Hate’s Blog A House in the Hills, she is a kitchen maven, fashionista a decorator and a great photographer!! Go check out her blog. This dish was adapted from one of her recipes. If you have not tried harissa paste before….you must go and get some. I first saw it on a Jamie Oliver cooking show and was intrigued to try it. You can find it at any Mediterranean specialty store or market. It gives a nice little spice to the (vegan) mayo sauce . 😉 These are full of flavour and protein and they taste naughty because they are friend in coconut oil….. but I think they are pretty darn healthy! 🙂 I hope you all get cooking this weekend. If you try any of my recipes, I would love for you to post a comment!

chickpea fritter ingredients

Chickpea Fritters with Harissa Mayo Sauce
Cuisine: vegan, vegetarian
Serves: 2-3
  • 2 cloves of garlic crushed
  • 1 can of chickpeas drained and rinsed
  • 1 tsp dijon mustard
  • 2 tbs coconut oil
  • ¼ cup Veganaise
  • 1½ tablespoons Harissa
  • ¼ teaspoon salt
  • 1 tbs chopped parsley
  1. Using a potato masher, crush chickpeas in a bowl until there are no full chickpeas remaining.
  2. Add the garlic and dijon mustard. Season with fresh cracked pepper and sea salt to taste.
  3. Hand form 1.5 inch cakelets with chickpea mixture and place in the pan with the coconut oil. Cook over medium low heat for approximately 3 minutes on each side, or until browned and crispy. Flip and repeat.
  4. To make the Harissa mayo dip, combine Veganaise and Harissa together.
  5. Plate and garnish with fresh parsley and Harissa mayo.
  6. Note: These cakes are delicate, so use care when flipping and serving and make sure they are well browned so they will stick together!

chickpea fritters with harissa dip