Chickpea, sesame and carrot fritters

Chickpea, sesame and carrot fritters

A quick lunch made from pantry ingredients

Chickpea, sesame and carrot fritters take under 30 minutes to prepare and are mostly made from pantry ingredients.

Eat these flavoursome fritters for lunch or dinner and serve them either hot or cold.

  1. Cook chickpeas, grated carrot & sesame seeds with garlic, spices & onion.
  2. Form the mixture into fritters and coat them with sesame seeds before frying them in sesame oil.
  3. Drizzle sweet chilli sauce over these crunchy fritters before serving and add some finely grated lime zest for an extra burst of flavour.

You should make chickpea, sesame & carrot fritters because they are:

  • A tasty lunch dish made out of canned chickpeas.
  • Freezer-friendly – make and fry these fritters & freeze them for another day.
  • Vegan & gluten-free – great to serve as a starter as part of a vegan dinner.
  • Budget-friendly – create a delicious meal from a can of chickpeas, carrot and sesame seeds.

Chickpea, sesame and carrot fritters’ main ingredients:

  • Chickpeas
  • Carrot
  • Sesame oil
  • Sesame seeds
Chickpea, sesame and carrot fritters on a blue plate
A quick & tasty lunch dish

Tips for busy cooks

Chickpeas – you can use drained, canned chickpeas or dried chickpeas (that have been soaked and cooked as per the packet instructions). Alternatively, you could use any canned white beans instead of chickpeas.

Carrots – instead of carrots, you could use grated zucchini or chopped spring onion.

Sweet chilli sauce – I use store-bought sweet chilli sauce but Japanese mayonnaise or Chinese plum sauce would also go well with these fritters.

Red chilli – if you don’t have fresh chilli, use dried chilli instead.

Serving suggestions:

  1. Lunch – serve three of the fritters per person with plenty of sweet chilli sauce on the side.
  2. Snack – eat one or two of the chickpea fritters as a tasty little snack.
  3. Starter – enjoy two to three of these fritters as an entree before your main meal.

A vegan lunch that is ready in under 30 minutes

Chickpea, sesame and carrot fritters are ideal to make as a quick & flavourful lunch.

Using mainly chickpeas, sesame seeds and carrots, these little crispy fritters are budget-friendly and easy to make from pantry ingredients.

What did you eat with your chickpea, sesame and carrot fritters? Sweet chilli sauce, Japanese mayo or something else?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Need more ideas for what to make for lunch? Try these recipes next:

Chickpea, sesame and carrot fritters

Chickpea, sesame and carrot fritters take under 30 minutes to prepare and are mostly made from pantry ingredients. Eat for lunch or dinner.

Meal Type Dinner, Lunch, Starter
Cuisine Australian-Inspired
Keyword Chickpea, sesame and carrot fritters, Vegan, Vegetarian
Total Time 25 minutes
Servings 9 Fritters
Author Veg Coast Cook

Ingredients

  • 2 tsp sesame oil
  • 100 g onion (approx. 1 medium) peeled & sliced
  • 3 cloves of garlic peeled & crushed
  • 400 g can chickpeas drained
  • 1 tsp coriander dried
  • 1 tsp cumin ground
  • 1 small red chilli deseeded & finely chopped (reserve some for garnish)
  • 100 g carrot (approx. 1 medium) grated
  • Salt and pepper
  • 4 tsp sesame seeds

Garnish

  • Sweet chilli sauce
  • Lime zest finely grated

Instructions

  1. Heat 1 tsp of sesame oil in a small saucepan. Add the onion and garlic, stir and fry over a medium heat for 3 minutes.
  2. Add the drained chickpeas, coriander, cumin, chilli, grated carrot, salt and pepper. Stir and fry for 5 minutes. Add 1 tsp sesame seeds and cook for 2 minutes. Remove from the heat.
  3. Transfer half of the chickpea mixture to a bowl and mash it. Put the mashed mixture back into the unmashed chickpea mix. Allow the fritter mixture to cool.
  4. Form the cooled mixture into 9 golf-ball sized rounds and flatten them into discs with your hands. Lightly coat each of the fritters with sesame seeds and place on a plate ready for frying.
  5. Heat 1 tsp of sesame oil in a large frying pan over a medium heat. Fry each fritter for 5 mins on each side.
  6. Serve the fritters hot or cold drizzled with sweet chilli sauce and sprinkled with freshly-grated lime zest & slices of red chilli.

Recipe Notes

Chickpeas – you can use drained, canned chickpeas or dried chickpeas (that have been soaked and cooked as per the packet instructions). Alternatively, you could use any canned white beans instead of chickpeas.

Carrots – instead of carrots, you could use grated zucchini or chopped spring onion.

Sweet chilli sauce – I use store-bought sweet chilli sauce but Japanese mayonnaise or Chinese plum sauce would also go well with these fritters.

Red chilli – if you don’t have fresh chilli, use dried chilli instead.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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