Vegetarian or not, you are sure to love this one! The tangy feta mixed with the sweetness of the carrots adds a bucket load of flavour to the chickpeas. And the best part? They are super simple to make and perfect for meal prep/work lunches

Meal Prep:

The fritters keep really well in the fridge for a few days and can be eaten cold or hot. You could also make double the amount of fritters and freeze some for a quick and easy meal another day.

Adaptations:

If you are gluten free you can use gluten free flour and if you are dairy free you could try vegan feta cheese instead

Easy option:

If you’re short on time swap the salad for a pre-made salad from the supermarket (like the Coles superfood vegetable mix) and add some dressing

Chickpea Carrot and Feta Fritters

Clare Keating

Vegetarian or not, you are sure to love this one! The tangy feta mixed with the sweetness of the carrots adds a bucket load of flavour to the chickpeas.

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Course Appetizer, Main Course, Salad, Side Dish

Servings 4

Calories 591 kcal

Ingredients

  

1x2x3x

• 800 g tin of chickpeas drained and rinsed
• 4 carrots grated
• 1 cup coriander
• 300 g feta roughly chopped
• 4 eggs
• 1/2 cup flour or gluten free flour
• 2 tsp baking powder
• 1 pinch salt
• 1 pinch pepper

Salad

• 1 pear thinly sliced
• 1/3 cup walnuts roughly chopped
• 4 cups rocket
• 4 tsp balsamic vinegar

Instructions

 

• Mash the chickpeas in a bowl. Then add the remaining ingredients
• Heat a non-stick pan or put a tsp of olive oil in a normal pan
• Shape the mixture into patties in your hand and place directly into the pan. (It’s fiddlier to shape them all first)
• Cook until golden brown on each side, roughly 3-4 minutes each side
• Toss the rocket, pear, walnuts, and balsamic vinegar together in a bowl and serves with the chickpea patties

Nutrition

Calories: 591kcalCarbohydrates: 38.8gProtein: 33.6gFat: 31g

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