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.
Gabriela Charlotte Fraser Trained in fashion design but driven by a lifelong love of food, creativity, and connection, Gabriela has spent the past 15 years building a career that blends artistry with precision. Her journey has taken her from restaurant kitchens and private cheffing to event management, culinary consulting, and remote-destination catering across the globe. With an eye for detail and a flair for the unexpected, Gabriela brings together expressive creativity and skilled organization, crafting menus that surprise and delight and ensuring seamless execution that feels effortless from prep to plating. Every dish, every service, every experience reflects the GLOW promise: food that not only tastes remarkable, but feels beautifully considered.
When she’s not cheffing or consulting in remote venues worldwide, Gabriela can be found in the GLOW Creative Studios, where the finer details come to life, from custom uniforms and table linens to bespoke event fabrications. She has built a close-knit team that shares her signature glow—a collective of talented chefs, service staff, and others who bring warmth, professionalism, and passion to every event. Together, they are the heartbeat behind Glow Kitchens.
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