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Vegan Vegetable Chickpea Fritter Sandwich (Gluten-free)
A fresh, vibrant vegan chickpea fritter sandwich loaded with avocado, fresh greens and easy panfried tomatoes. The chickpea fritters are crispy, fuss-free and delicious to eat by themselves, too! Serve with a side salad as a healthy dinner or make-ahead lunch.
Heat a non-stick frying pan over a medium-high heat. Cook the tomatoes for around 2 minutes on each side.
In a small bowl, lightly crush the chickpeas using a fork and add a pinch of pink Himalayan salt.
In 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.
Remove 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.
Assemble 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.
Calories: 492kcal, Carbohydrates: 72g, Protein: 10g, Fat: 21g, Saturated Fat: 3g, Sodium: 518mg, Potassium: 1437mg, Fiber: 16g, Sugar: 10g, Vitamin A: 6900IU, Vitamin C: 46mg, Calcium: 102mg, Iron: 4.7mg