Chickpea Fritters

Chickpea fritters
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Prep: 15 min
Cook: 20 min
Cost: $


  • 400 grams can chickpeas drained and rinsed
  • 1/2 cup reduced fat milk
  • 2 eggs
  • 3/4 cup self-raising flour
  • 1 large zucchini grated
  • 1 1/4 cups frozen corn kernels
  • 2 tablespoons fresh mint leaves finely chopped
  • 3 spring onions finely sliced
  • canola oil spray


  1. In a food processor, process chickpeas until roughly chopped (alternatively, use a potato masher)
  2. Whisk milk and eggs in a jug
  3. Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth
  4. Stir in chickpeas, zucchini, corn, mint and onion
  5. Heat a large non-stick frying pan to medium-high and lightly spray with oil
  6. For each fritter, add 1/4 cup of the mixture to pan. Spread slightly with a spatula
  7. Cook for 2 to 3 minutes each side or until golden and cooked through
  8. Cook in batches to make 12 fritters, spraying pan with oil between batches, if necessary. Transfer each batch to a covered plate to keep warm
  9. Serve with salad and chutney

Serves in 1 portion

  • Vegetables3
  • Cereals3/4
  • Lean meat or Alternatives1/3
  • Unsaturated Spreads/Oils1/4

What was swapped?

Full fat milk was swapped for reduced fat milk


Great for school lunches!

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