Vegetable and chickpea fritters

Fabulously tasty and loaded with veggies, this handy fritter recipe is a perfect lunchbox-filler. You can also serve them with bacon and a lovely poached egg for more substantial meal.

  • 30 mins cooking
  • Makes 16
  • Print


  • 400 grams (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed
  • 3/4 cup (110g) wholemeal self-raising flour
  • 1/2 cup (125ml) milk
  • 2 eggs
  • 1 cup (160g) frozen peas, corn and capsicum mix, thawed
  • 2 green onions (scallions), sliced thinly
  • 1 small zucchini (90g), grated coarsely
  • 1 small carrot (70g), grated coarsely
  • 1/2 cup (60g) coarsely grated cheddar
  • 2 tablespoons coarsely chopped fresh mint leaves


  • 1
    Blend or process chickpeas until chopped coarsely.
  • 2
    Sift flour into medium bowl; add any husks from wheat to bowl. Make a well in centre of flour; stir in combined milk and eggs until smooth. Stir in chickpeas, pea, corn and capsicum mix, onion, zucchini, carrot, cheddar and mint; season.
  • 3
    Drop ¼ cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook, over medium heat, about 5 minutes or until fritters are browned lightly both sides and cooked through.
  • 4
    Serve with tomato chutney and mixed salad leaves.


These fritters are delicious eaten warm or cold. Cooked fritters can be frozen, layered between sheets of baking paper, in an airtight container, for up to 3 months.

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