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These vegan pea fritters are juicy, spicy and very tasty. They are also oven baked, healthy and filling. What’s more, they are easy to prepare with just a few common ingredients. You can find a detailed pea patties recipe with the exact quantities and step-by-step instructions below.
Prepare the peas
You can cook the dried peas the day before and leave them to drain overnight in a fine sieve in the fridge. The less moisture the cooked peas contain, the less chickpea flour you need for the vegan patty mixture. The kidney bean fritters recipe is similar.
Season to taste
You can use herbs and spices of your choice to season the pea mixture. The same goes for seasoning the red lentil patties or the mountain lentil fritters.
I used fresh parsley, fresh dill, paprika powder and turmeric powder. For a spicy taste, you can add chili powder or cayenne pepper.
Oven baked or pan fried
I baked the vegan pea patties in the oven, just like my carrot fritters. This means they don’t contain as much fat and are healthier.
Alternatively, you can fry the pea fritters in a pan, just like the oatmeal patties or the lentil patties. Then add plenty of vegetable oil to the pan and heat it up. Fry the vegan pea patties in the oil over a medium heat until golden brown on both sides. Turn them carefully as they are very tender.
How to serve vegan pea fritters?
The pea fritters can be served in a variety of ways. They are delicious both hot and cold. It is similar with Russian piroshki and pirogi.
With a side dish, such as potatoes, pasta or rice, the vegan pea patties are ideal as a wholesome main meal for lunch or dinner. Serve them with rosemary roasted potatoes, potato dumplings or mashed potatoes, for example.
The pea fritters also taste delicious with a fresh vegetable salad, similar to the vegetarian stuffed tomatoes. This makes for a delicious, healthy and filling meal.
On bread, such as home-baked whole wheat bread, fresh baguette or in homemade wholemeal bread rolls, the vegan pea fritters are ideal as a snack between meals and to take with you on the go. The vegan tofu fish is similar.
The pea patties also work very well as an appetizer, just like the beet pkhali. So you can serve them alongside the mini pizza at a party. They go perfectly with a dip, for example the cucumber yogurt dip that I made for my zucchini fritters.
These pea patties are
- hearty,
- spicy,
- juicy,
- very tasty,
- aromatic,
- vegan,
- healthy,
- filling,
- oven baked,
- delicious hot and cold,
- quick and easy to make,
- ideal as a main meal with a side dish or as a snack.
How to make pea fritters: tips and tricks
- Make sure you drain the cooked peas thoroughly (preferably overnight) so that you don’t need as much flour.
- Season the pea mixture with any spices and herbs you like.
- Season the pea mixture with salt and spices to taste before adding the chickpea flour. This is because raw chickpeas contain toxins, so you should not try the mixture with flour.
- The amount of chickpea flour specified in the recipe may vary. You need enough flour to make a sticky, malleable mixture.
- You can use ordinary wheat flour instead of chickpea flour.
Have you made oven baked vegan pea fritters using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these vegan recipes too:
- Jackfruit goulash – hearty vegan recipe
- Potato zrazy with mushrooms – vegan recipe for stuffed kartoflaniki
- Buckwheat with mushrooms – quick vegan recipe
Oven baked vegan pea fritters
Ingredients
- 200 g dried yellow peas
- 1 carrot medium
- 1 onion medium
- 2 cloves of garlic
- 1/2 bunch dill
- 1/2 bunch parsley
- approx. 3 tbsp chickpea flour
- 3 tbsp vegetable oil
- 1 tsp paprika powder
- 1/2 tsp turmeric powder
- salt
- black pepper
Instructions
- Wash dried peas and cook them in water according to the instructions on the packet.
- Drain the water and leave the peas in a fine sieve to drain thoroughly (at least 1 hour) and cool.
- Peel and finely chop onion and garlic.
- Clean carrot and grate coarsely.
- Finely chop dill and parsley.
- Pour vegetable oil into a pan and fry the onion and garlic until translucent.
- Add the carrot and stir-fry for approx. 2 minutes.
- Add paprika and turmeric powder and continue to stir-fry for approx. 1 minute.
- Remove the carrot mixture from the heat and leave to cool slightly.
- Roughly puree the cooked peas (you can leave a few pea halves or whole peas).
- Add the carrot mixture, parsley and dill and mix together.
- Season the pea mixture with salt and black pepper.
- Gradually add chickpea flour and knead into a sticky, malleable mass.
- Form flattened fritters (in my case 9 fritters of 68 g - 69 g each) from the pea mixture and spread them out on a baking sheet lined with baking paper.
- Bake the pea patties in a preheated oven at 374 °F (190 °C) for approx. 20 - 25 minutes and leave to cool on the baking sheet.
- While the pea fritters are still hot, they are very soft. Once they have cooled down, they become firmer.
Notes
- Make sure you drain the cooked peas thoroughly (preferably overnight) so that you don't need as much flour.
- Season the pea mixture with any spices and herbs you like.
- Season the pea mixture with salt and spices to taste before adding the chickpea flour. This is because raw chickpeas contain toxins, so you should not try the mixture with flour.
- The amount of chickpea flour specified may vary. You need enough flour to make a sticky, malleable mixture.
- The time for cooking, draining and cooling the peas is not included in the preparation time.
- See the detailed tips and tricks for making the vegan pea fritters at the top of the article.
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