Green Pea Fritters with Shallots, Chickpea Flour, Pea Protein Powder, Nutritional Yeast & Herbs, served with Heirloom Tomatoes, Persian Cucumbers and a Hemp Oil Balsamic Vinaigrette
DAIRY-FREE/GLUTEN-FREE/MEDITERRANEAN/PALEO/PLANT-BASED/VEGAN/VEGETARIAN
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 16 fritters; 4 pieces on 4 salad portions
Allergens: tree nuts
Incorporate more plant-based protein in your diet with these yummy vegan green pea fritters that are effortless to make. Shallots, garlic and carrots are pulsed into the batter for their aromatic flavor, along with nutty chickpea flour, pea protein powder, fresh mint, lemony parsley and cheesy nutritional yeast. Bake these veggie cakes to golden brown perfection and accompany them a salad of plump heirloom tomatoes, crisp Persian cucumbers, and a hemp oil aged balsamic vinaigrette that takes seconds to make!
Ingredients
DRY INGREDIENTS
- 1 cup of chickpea flour
- ¼ cup of pea protein powder
- 2 tablespoons of nutritional yeast
- 1 teaspoon of salt
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of baking soda
WET INGREDIENTS
- 1-½ cups of frozen green peas, thawed
- 1 shallot, chopped
- 3 cloves of garlic, chopped
- ½ large carrot, peeled and chopped
- 1 tablespoon of hemp oil for brushing before baking
VINAIGRETTE
- 1 tablespoon of cold pressed hemp oil
- 1 tablespoon of good quality extra virgin olive oil
- 2 tablespoons of aged balsamic vinaigrette
- 1 tablespoon of raw honey
- 1 teaspoon of Dijon mustard
- 1 teaspoon of dried Italian herbs
- Dropper-full of CBD Oil (optional)
SALAD
- 1 large heirloom tomato, cut into big pieces
- 2 Persian cucumbers, cut into big pieces
- Optional: dill sprigs, mint, parsley, arugula and hemp oil
Steps
1.) Dry: Measure all your pantry ingredients.
2.) Wet: In a food processor, add the vegetables and pulse one second at a time. Do not purée, the vegetables should look similar to as if you were to shred them with a cheese grater.
3.) Mix Batter: Transfer the vegetable mixture into a large mixing bowl. Fold in the dry ingredients into the veggies with a spatula until combined. The batter will be a little sticky.
4.) Form & Bake: Preheat an oven to 375°F. Use an ice cream scoop sprayed with oil, or gloved hands with a little oil to prevent the dough from sticking, forming 16 vegetable cakes. Brush the tops of the pea fritters with hemp oil and bake for 6 minutes. Flip them over, brush them with more hemp oil, and bake for another 6-8 minutes or until the fritters are golden brown.
5.) Vinaigrette: In a small mason jar, add all the vinaigrette ingredients, cover with a lid, and shake vigorously until the dressing is emulsified.
6.) Assembly: Dress the tomatoes and cucumbers with the vinaigrette. Divide everything into 4 salad plates, garnish with dill sprigs, parsley, mint, arugula, hemp oil, and more vinaigrette. Enjoy!
Tips
- Eat this salad immediately, when the fritters are hot and fresh out of the oven, and the vegetables straight out of the fridge to retain their crispness
- Storing and shelf life: store vinaigrette in the jar it is in for up to 14 days in the fridge. Leftover fritters should be packed in an airtight container in the fridge for up to 5 days. Reheat the fritters in the oven, an airfryer, or in a pan with extra oil to get the crunchiness back
- Use the best olive oil, hemp oil and balsamic vinegar you can find for best results
Q&A
- Can I use a different type of protein powder? Hemp protein or any unflavored unsweetened vegan protein powder will work in this recipe without disrupting the flavor.
- I can’t find any heirloom tomatoes, what other varieties can I use instead? Cherry, grape, roma, hot house, vine or green tomatoes are all equal replacements for heirloom tomatoes.
Related: Looking for a delicious dessert to follow up this recipe? Click here for Dr. Igor’s Paleo Nanaimo Bars recipe.