📝 About This Recipe
These vibrant green fritters are a celebration of the humble pea, transformed into a crispy, protein-packed delicacy that bridges the gap between comfort food and gourmet plant-based dining. Infused with fresh garden mint, pungent scallions, and a hint of cumin, they offer a delightful contrast between their golden, crunchy exterior and tender, emerald-hued center. Perfect as a light lunch or a sophisticated appetizer, these fritters showcase the incredible versatility of pea-derived proteins in a dish that is as nourishing as it is beautiful.
🥗 Ingredients
The Fritter Base
- 3 cups Frozen or fresh peas (thawed if frozen; divided)
- 3/4 cup Chickpea flour (Besan) (sifted to remove lumps)
- 2 tablespoons Pea protein powder (unflavored; for extra structure and protein)
- 1 teaspoon Baking powder (for fluffiness)
- 1 large Flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
Aromatics and Seasoning
- 4 pieces Scallions (finely sliced, whites and greens)
- 1/2 cup Fresh mint leaves (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 tablespoon Lemon zest (from one organic lemon)
- 1 teaspoon Sea salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3-4 tablespoons Avocado oil (for shallow frying)
Lemon Tahini Drizzle
- 1/3 cup Tahini (well-stirred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Maple syrup (to balance acidity)
- 2-3 tablespoons Ice water (to reach desired consistency)
👨🍳 Instructions
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1
Prepare your flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for 5-10 minutes until it thickens into a gel-like consistency.
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2
Place 2 cups of the peas into a food processor and pulse 5-6 times until you have a coarse, chunky mash. Do not over-process into a smooth purée; texture is key here.
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3
Transfer the mashed peas to a large mixing bowl and stir in the remaining 1 cup of whole peas. This provides a beautiful visual and textural contrast.
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4
Add the sliced scallions, chopped mint, minced garlic, lemon zest, cumin, sea salt, and black pepper to the peas. Stir well to distribute the aromatics.
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5
Sift the chickpea flour, pea protein powder, and baking powder over the pea mixture. Add the thickened flax egg.
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6
Gently fold the dry ingredients into the wet until a thick, scoopable batter forms. If the mixture feels too wet, add another tablespoon of chickpea flour.
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7
Let the batter rest for 10 minutes. This allows the chickpea flour to hydrate, which prevents the fritters from falling apart during frying.
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8
While the batter rests, make the sauce by whisking together tahini, lemon juice, and maple syrup. Slowly whisk in ice water one tablespoon at a time until the sauce is creamy and pourable.
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9
Heat 3 tablespoons of avocado oil in a large non-stick or cast-iron skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately.
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10
Scoop roughly 1/4 cup of the batter per fritter into the pan. Use the back of a spoon to gently flatten them into 1/2-inch thick discs. Do not crowd the pan; cook in batches if necessary.
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11
Fry for 3-4 minutes on the first side until deeply golden brown and firm. Carefully flip with a spatula.
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12
Fry for another 3 minutes on the second side. Transfer the finished fritters to a wire rack set over a baking sheet to keep them crispy (avoid paper towels as they can cause steaming).
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13
Serve the fritters warm, drizzled generously with the lemon tahini sauce and a final sprinkle of flaky sea salt.
💡 Chef's Tips
For the crispiest results, ensure your peas are patted dry after thawing to avoid excess moisture. If you don't have pea protein powder, you can substitute it with more chickpea flour or even almond flour for a nuttier taste. Don't skip the resting time for the batter; it’s the secret to fritters that hold their shape without using eggs. To keep them warm while cooking in batches, place the wire rack in a 200°F (95°C) oven. If you prefer a bit of heat, add a finely diced jalapeño or a pinch of red chili flakes to the batter.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a sparkling lemon water. Serve alongside a bright arugula and radish salad with a simple vinaigrette. Stuff into warm pita bread with cucumber slices and extra tahini for a hearty sandwich. Top with a dollop of coconut yogurt and a garnish of fresh dill for a cooling contrast. Serve as a side dish to a roasted cauliflower steak or a quinoa pilaf.