Kale Pea Fritters with Lemon Tahini Drizzle
Easy kale pea fritters that are chockfull of goodness and happen to be vegan and gluten free too. Top with the lemon tahini drizzle and your breakfast or lunch is served!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 8 fritters
For the fritters:
- 4 cups kale (130 grams) frozen or fresh, finely chopped
- 1 cup peas (130 grams) frozen or fresh
- 2 garlic cloves crushed
- 3 spring onions finely chopped
- 1 cup chickpea flour (120 grams)
- 2 tablespoon flax seeds ground or broken
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 3/4 cup water (180ml)
- 2 tablespoon oil (if using) for frying
For the drizzle:
- 2 tablespoon tahini
- 3 tablespoon lemon juice
- 3 tablespoon hot water
In a large mixing bowl, combine all fritter ingredients except the oil: kale, peas, garlic, spring onion, chickpea flour, flax seeds, cumin, salt and water. Stir until all the ingredients are well combined. Let the mixture rest for at least 5 minutes.
In the meantime, make the tahini lemon drizzle: in a little bowl, combine the tahini, lemon juice and water and stir to combine. If needed, add a little more water to loosen the drizzle a little.
Heat up a large non-stick pan/skillet and add a little oil. Stir the batter through once more - it's okay if the mixture seems a little chunky as it will come together while frying. Use a spoon to drop the batter into the pan to create round patties. Press down a little to flatten it out. Cook on medium heat for 2-3 minutes on both sides until slightly browned.
Serve immediately: stack the fritters and pour the drizzle over. Add a little of your favourite hot sauce & enjoy!
- You can make these fritters oil free - use a good non stick pan or skillet and reduce the heat a little while cooking.
- You can keep these up to three days in the fridge and eat cold or gently reheat before serving.
- These are also great served with chopped up tomatoes or salsa, a red pepper relish or pickled onions.