Mixed Vegetable and Chick Pea Fritters

This recipe makes about 24 fritters.


  • 1 cup chick pea flour (Besan)
  • ¼ Tsp. baking powder
  • ¼ Tsp. ground cumin, toasted
  • ¼ Tsp. ground coriander, toasted
  • ½ Tsp. salt
  • ½ cup water
  • 1 cup broccoli florets, chopped into ½-inch pieces
  • 1 cup cauliflower florets, chopped into ½-inch pieces
  • ½ cup red onion, thinly sliced
  • 1 cup carrots, shredded finely
  • Canola oil, as needed, for deep frying


  • Sift the chick pea flour, baking powder, cumin, coriander and salt into a large bowl. Gradually add the water while whisking. If the batter is too thick, add more water, a teaspoonful at a time. The consistency should be a little bit thinner than a pancake batter.
  • Stir in the chopped vegetables, mixing to evenly coat.
  • Heat the canola oil in a deep fryer or pot until 350 degrees Fahrenheit. Use a deep fry thermometer to test.
  • Add the batter into the oil by tablespoons. Fry only six at a time to avoid cooling down the oil too much and absorbing oil. The fritters will float.
  • Flip over, carefully splashing away, and cook the other side to a golden color. Drain on paper towels and serve. Enjoy!

Lincoln Culinary Institute

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