Vegan Curry Black Bean Chickpea Fritters (baked) / by Rosie Berger


So Healthy. So tasty. Proud, mom? 


1 can black beans

1 can chickpeas

1 red pepper, diced

1 poblano pepper, diced

3 cloves garlic, diced

3 tbsp paprika

2 tbsp curry powder

1.5 tbsp cumin

2 tsp chili powder

2 tsp cayenne

1/2 tbsp coriander

1 tsp salt

2 tsp black pepper

Juice from half a lime

1/2 tbsp worchestershire

1 tbsp olive oil

1 egg white

1/2 cup quinoa flour

Handful cilantro leaves

1/2 tbsp fresh thyme leaves


  1. Preheat oven to 325. Line 2 cookie sheets with parchment paper
  2. Add black beans, chickpeas and olive oil to a food processor or heavy duty blender. Pulse until mostly smooth
  3. Add all other ingredients except quinoia flour and egg white. Blend until ingredients are evenly combined
  4. Transfer to a bowl. Mix in quinoa flour, and the. The egg white
  5. Form into 2 inch balls (flatten slightly), 12 per cookie sheet
  6. Bake for 15- 20 mins, until outside is firm
  7. Serve with Greek yoghurt for dipping, or use as a replacement burger patty!