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!
Recipe by The Tray Chic at