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Gluten-Free Spring Pea Fritters with Lemon Tahini Sauce
These easy, healthy, and delicious Baked Spring Pea and Dill Fritters with Lemon Tahini Sauce make a great gluten-free & vegan appetizer, snack, or meal!
Prep Time
11
minutes
mins
Cook Time
24
minutes
mins
Total Time
35
minutes
mins
Course:
Entrées, Side Dish
Cuisine:
Gluten-Free
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
10
fritters
Calories:
121
kcal
Author:
Kristen Wood
Ingredients
Pea Fritters
2 1/2
cups
fresh or frozen peas
steamed
1
cup
chickpea flour
also known as garbanzo bean flour
1/4
cup
polenta or coarsely ground cornmeal
1/2
onion
finely chopped
1
tsp
olive oil
2
garlic cloves
minced
3/4
tsp
dried dill weed
1/2
tsp
baking powder
1/2
tsp
sea salt
1/4
tsp
garlic powder
Lemon Tahini Sauce
3
tbs
lemon juice
2
tbs
tahini
1
tbs
almond milk
or water
1
tsp
olive oil
1/2
tsp
garlic powder
US Customary
-
Metric
Instructions
Preheat oven to 400°F. Line a cookie sheet with parchment paper and drizzle with olive oil. Set aside.
In large mixing bowl combine all fritter ingredients (peas through garlic powder). Mix and mash until evenly combined.
Form batter into approximately 10 fritter patties. Place on prepared cookie sheet.
Bake for 12 minutes. Flip each fritter. Bake for 12 minutes longer.
While fritters are baking, combine all tahini sauce ingredients in a bowl and whisk until smooth.
Let fritters cool before serving alongside lemon tahini sauce.
Enjoy!
Notes
You might also like:
Sunny Spring Pea & Basil Vegan Pesto (Gluten-Free)
Nutrition
Serving:
1
fritter
|
Calories:
121
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
151
mg
|
Potassium:
237
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
289
IU
|
Vitamin C:
17
mg
|
Calcium:
37
mg
|
Iron:
1
mg