Chickpea Fritz

MAKES 16

PREP TIME 5 minutes | COOK TIME 15 minutes | AGE 12 months +

These savoury fritters, rich in plant-based protein and packed with veggies, were born out of a burning desire to get more legumes into our kids’ diets. Coat with breadcrumbs to get them across the line and you will be making these for years to come! Serve them hot or cold, solo, dunked in a dip or tucked into a wrap. They remind us of yummy cafe corn fritters and are a hit with the whole family every time.

INGREDIENTS

• 425 g (15 oz) tinned chickpeas, drained and rinsed

  Lunchbox Bible: Your Go-to Guide for Building a Balanced Lunchbox Julia Tellidis and Lauren Skora

• 1 egg

• 1/3 cup grated zucchini (courgette), squeezed (approx. 1 medium)

• 1 garlic clove

• 1/4 onion, roughly chopped

• 1/4 teaspoon salt

• ground black pepper, to taste

• 1–2 tablespoons water

• 1 cup corn kernels, fresh, frozen or tinned

• 1/2 cup spelt flour

• ½ cup breadcrumbs (optional, for coating)

• 2–4 tablespoons extra-virgin olive oil, for frying

DIRECTIONS

Put the chickpeas, egg, zucchini, garlic, onion, salt and pepper in a food processor. Add the water and blend for a few seconds until just broken down – don’t overblend as you want a chunky batter, not a smooth puree. Add the corn and flour and stir until well combined.

Scoop out 2-tablespoon portions of batter with a spoon or cookie scoop and shape into small patties. If you want to make crumbed patties, put the breadcrumbs on a plate and coat both sides well.

Heat some olive oil in a frying pan over medium–high heat. Working in batches, cook the fritters for about 3 minutes on each side or until golden brown. Add more oil between batches if needed.

SWAPSIES

egg > flax egg. These are best eaten the same day or frozen straight after cooling.

spelt flour > flour of choice

LUNCHBOX TIPS

Cool completely before packing. Can be cut in half or into bite-sized pieces for little hands. In warmer weather, include an ice brick. Pair with a small container of Creamy hummus, Tzatziki, or Guacamame for dipping.

STORAGE

Fridge: Up to 3 days. (Enjoy cold or reheat in a pan, oven or air-fryer before packing warm in an insulated container.)

Freezer: Up to 2 months. (Freeze in a single layer until firm, then transfer to a container or reusable bag. Reheat from frozen or defrost overnight.)

Excerpted with permission from Lunchbox Bible by: Julia Tellidis and Lauren Skora published by ‎Hardie Grant Books, April 2026, RRP $34.99. Hardcover. Photography Credit: Rob Palmer and Ruby Holland

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