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5 from 1 vote

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 Time11 mins
Cook Time24 mins
Total Time35 mins
Course: Entrées, Side Dish
Cuisine: Gluten-Free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 fritters
Calories: 121kcal
Author: Kristen Wood


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


  • 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!


Serving: 1fritter | Calories: 121kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 237mg | Fiber: 4g | Sugar: 4g | Vitamin A: 289IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg