These fritters are great straight from the oven but they’re also lovely cold as a snack or part of a salad. One of the things I really love about them is how filling they are, thanks to their high fiber and protein content. So if you need a healthy snack to keep you going, these will really do the trick.
- 250 g / 2 cups frozen peas (Petit Pois or Garden Peas)
- 1 tbsp olive oil plus extra for baking
- 1 large white onion diced
- 3 garlic cloves minced
- 140 g / 1 1/2 cups besan flour (or chickpea flour)
- 1 tsp bicarbonate soda
- A pinch of salt
- 2 tbsp mixed fresh or dried herbs finely chopped (I used mixed dried Italian herbs)
Herby Yoghurt Dipping Sauce
- 1 cup Soy yoghurt
- Mixed fresh or dried herbsfinely chopped (I used fresh rosemary, parsley and mint)
- Juice from 1 lemon
Preheat the oven to 180C / 350F and line a baking tray with greaseproof paper.
Add the peas to a medium saucepan, cover with water and boil, according to packet’s instructions and drain well.
Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
Add the peas, onions and garlic to a food processor and pulse until it becomes a thick paste. Alternatively, you can use a masher to mix it by hand.
Stir in the chickpea flour, bicarbonate of soda, salt and herbs.
The mixture is quite sticky so you will need to wet your hands to shape them into patties. Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet.
Brush with fritters with olive oil.
Bake for 15-18 minutes until golden brown, flipping them over half way.
Eat right away or keep in the fridge for up to 3 days. You can also freeze them and reheat from frozen.
FOR THE DIPPING SAUCE
Simply mix all the ingredients together and serve in a small dish, along with the fritters.