Golden Turmeric Chickpea Fritters, Vegan & Gluten-Free

Lately I’ve been trying to make as much of our food as I can ahead of time. With Baby V in the house (and hungry at the kitchen table) it’s become really crucial for me to have ready-to-go ingredients in the fridge. The only thing worse than a hungry screaming baby is a hungry screaming baby AND a hungry nursing mama!

We’ve talked about meal prep before and today I’m excited to share a recipe that I included in this week’s meal prep, Vegan & Gluten-Free Golden Turmeric Chickpea Fritters.

Everyone in out house loved these little guys- even Baby V! They’re reminiscent of falafel but with a spicy turmeric tang and hint of sweetness from the raisins.

My favorite thing about these fritters is how versatile they are (below are a few photos of different ways we enjoyed them). We mostly ate them as part of a macro bowl and on top of salads, but I think they would be great in a sandwich with hummus too.

Baby V enjoyed hers straight-up but I think they’re best with a little sauce on top. A drizzle of tahini or lemon-tahini sauce will definitely do the trick. I also had a cashew yogurt dill sauce (shown in the two bottom photos) in the fridge which went really well with the fritters. The simple recipe is just 1/4 cup cashew yogurt, juice of 1/2 lemon, 1 tablespoon tahini and 1 tablespoon fresh dill.

Golden Turmeric Chickpea Fritters Vegan Gluten-Free

Golden Turmeric Chickpea Fritters, Vegan & Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree
Cuisine: vegan, gluten-free
Serves: 12
Ingredients
flax "egg"
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
blend
  • 1½ cups cooked (1 15-ounce can) chickpeas
  • 1 cup cooked rice
  • ¼ cup sweet potato puree (about ½ small sweet potato)
  • 1 tablespoon olive oil
  • 2 gloves garlic, minced
  • 1 tsp lemon juice
  • ½ teaspoon turmeric
stir in
  • 1 cup spinach, chopped
  • ½ cup rolled oats
  • 2 tablespoon raisins
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 350°. Grease a baking sheet.
  2. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl. Let sit for 10 minutes before using.
  3. In a blender or food processor, blend the chickpeas, rice, sweet potato puree, olive oil, garlic, lemon juice and turmeric together until mostly smooth.
  4. Transfer the mixture to a large bowl. Stir in the spinach, rolled oats, raisins, salt and pepper.
  5. Wet your hands and roll a heaping tablespoon of the mixture into a ball and place it on the baking sheet. Repeat until all the mixture is used.
  6. Bake for 20 minutes, then use a spatula to flip the balls. Return to the oven and bake for 15 minutes more. Serve warm!

 

Here’s this week’s full meal prep spread….the fritters were the star!

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This macro bowl was perfection. Fritters with sautéed kale and broccoli, roasted zucchini, avocado, pickled beets, kraut and cashew yogurt dill sauce.

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This was a funky combination but it was just so good! Sweet potato soup topped with fritters, kraut, steamed broccoli, avocado and cashew yogurt dill sauce. YUM!

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