Vegetable Chickpea Fritter Sandwich

Vegetable Chickpea Fritter Sandwich Recipe

By Earth of Maria

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 12 mins

Ingredients

4 large vine tomatoes, cut into circles

3/4 cup cooked chickpeas

pinch pink Himalayan salt

1 1/3 cups grated potato

2 medium carrots, grated

1 clove garlic, minced

1 1 inch piece ginger, peeled and grated

1/2 large red onion, finely chopped

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp turmeric

3 tbsp chickpea flour

1 flax egg , 1 tbsp ground flax seeds + 2 tbsp water)

black pepper, to taste

4 gluten-free burger buns

2 small avocados

pinch pink Himalayan salt

large handful mixed greens

alfalfa sprouts

soy yoghurt

Instructions

1Heat a non-stick frying pan over a medium-high heat. Cook the tomatoes for around 2 minutes on each side.

2In a small bowl, lightly crush the chickpeas using a fork and add a pinch of pink Himalayan salt.

3In a large mixing bowl combine the chickpeas, grated potato, carrot, garlic, ginger, red onion, paprika, garlic powder, turmeric, chickpea flour, flax egg and black pepper. Stir until the ingredients are thoroughly combined.

4Remove the tomatoes from the heat and set aside. Spoon 1/4 of the fritter mixture into the same frying pan and flatten down into a roughly circular shape, repeating with the rest of the batter. Cook the fritters for around 3-4 minutes on each side. Meanwhile, mash the avocados in a mixing bowl, adding pink Himalayan salt to taste.

5Assemble the sandwiches by firstly layering on the avocado sauce, followed by the mixed greens, fritters, tomatoes, soy yoghurt and alfalfa sprouts. Serve straight away. The fritters can be stored in the fridge in an airtight container.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.