I have made these time and time again—for SOS-free, vegan, and vegetarian occasions—and every single time they are a hit! They're crunchy, nutritious, and serve as great little vessels for sauces, pestos, and drizzles. Ideal for packed lunches, snacks, and picnics. Crisping them up in an air fryer also gives them a bit of extra crunch!
Makes about 16
15-ounce can of no-salt-added black beans, drained
1½ cups fresh or frozen corn (no need to thaw)
3–4 spring onions, finely sliced
1 small bunch cilantro, finely chopped
freshly ground black pepper
½ teaspoon ground turmeric (optional)
½ teaspoon baking powder
1 cup chickpea flour
½ cup water
1. Place black beans, corn, spring onions, cilantro, pepper, turmeric, baking powder, and chickpea flour in a bowl. Mix together.
2. Add water and mix until all ingredients are combined. It will seem rather wet, but it should hold together when you fry it.
3. Heat a large skillet over medium heat. When hot, add spoonfuls of the mixture to make fritters.
4. Cook fritters on each side for 2–3 minutes, until golden brown.
5. Remove from the pan and place on a cooling rack.
6. Top with relish, avocado/guacamole, salsa, a pesto, or a drizzle of tahini,
and eat while still warm.
Chef’s Notes:
1. You can also put spoonfuls on parchment paper on a baking sheet and bake for
15 minutes at 350°F/180°C.
2. Chickpea flour is a great binder, so no eggs or flaxmeal are necessary (although flaxseed will give it some nice extra crunch).
3. Adding some chickpeas could bulk these up even more for protein-packed snacks.