Vegan No-Fry Chickpea & Sweetcorn Fritters

And so the battle to come up with new and exciting things for Braxton to eat every day continues… Well, not just for Brax but for us too, because he pretty much eats what we eat now (depending on what mood he’s in, and food is always a volatile subject when it comes to him!). Of course it needs to be meat-free and full of nutrients. That’s why burgers or fritters are always a good option as you can pretty much pack whatever you want in there.

I wanted to use chickpeas as they always work well with burger-like foods and you can’t really go wrong; they are rich in iron, fibre, selenium, folate and vitamin k, which make them great for pregnant or breastfeeding women, and those trying to conceive. I added sweetcorn as I love the taste and had to get coriander in there, of course, because it’s an unbelievable anti-oxidant. I literally put coriander in everything these days.

This didn’t need an egg to bind so is a great vegan option, and really easy for babies to handle so it’s a great baby-led weaning option, too.

An all-round winner, I’d say!


1 400g tin organic chickpeas
1 tin organic sweetcorn
A good handful of fresh coriander
3 heaped tbsp gluten-free plain flour (I used Dove’s Farm)
Zest of 1 lemon
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp ground coriander
Salt & pepper to taste
Drizzle of olive oil


Put all the ingredients, apart from the olive oil, and including the coriander stalks, into the food processor and process until combined but not totally smooth, there should be some texture (though I blitzed mine for a bit too long!)

Dust some flour over a plate and shape the mixture into patties (you can choose what size you want them) and rest them on the plate. Cover with cling-film and leave in the fridge for at least half an hour to set a little.

Once you’re ready, preheat the oven to 180* and line a baking tray with baking paper.

Take the patties out the fridge and with your fingers, spread some olive oil over each one – both sides – and put on the baking tray.

Bake for about 10 minutes, then flip, and another 10 minutes on the other side.

Serve hot with salad.

Love & health,


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