Gluten-Free Leek Fritters With Chickpea Flour
Savory and crispy leek fritters (veggie cakes) with sautéed leeks, chickpea flour, and a touch of curry powder—gluten-free and vegan-friendly!
Servings: 10 fritters
Calories: 143kcal
Equipment
- 1 Large frying pan or skillet
- 1 Large mixing bowl to combine the fritter ingredients
- 1 whisk for a smooth batter with no lumps
- 1 spatula to flip the fritters gently without breaking them
- 1 Spoon to level the leek fritter batter
Ingredients
To Make the Vegetable Fritters
- 1 pound leeks, thoroughly cleaned and chopped about 500 grams
- 1 ½ cups garbanzo bean flour (a.k.a chickpea flour), plus one tablespoon separated 185 grams + 8 grams
- 1 ⅓ cups water at room-temperature 325 ml
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon curry powder or turmeric powder
- 4 tablespoons olive oil divided
- More salt and Pepper to taste
Instructions
- Trim off and discard the root ends and any dried or browned parts of the leek greens. Cut the leeks lengthwise in half and then slice them crosswise into bite-sized pieces; set aside.1 pound leeks, thoroughly cleaned and chopped
- In a separate bowl, mix the flour with water. It's best to use a whisk to dissolve any small lumps of flour.1 ½ cups garbanzo bean flour (a.k.a chickpea flour), plus one tablespoon separated, 1 ⅓ cups water at room-temperature
- Stir in the salt, black pepper, curry, or turmeric powder.1 teaspoon salt, ⅛ teaspoon black pepper, 1 teaspoon curry powder
- Ensure the seasoning is well combined with the batter; set aside.
- Coat the bottom of a large skillet with two tablespoons of olive oil and heat over medium heat. Stir in the leeks—cook and stir for 5 minutes, or until tender—season to taste with salt and pepper.4 tablespoons olive oil, More salt and Pepper to taste
- Transfer the sautéed leeks into the reserved batter and stir until everything is well combined.
- Add one tablespoon of chickpea flour to the mix to thicken the batter.
- Coat the same skillet over medium heat with one to two tablespoons of olive oil—either swirl the pan or use a spatula to divide the oil to coat the bottom of the pan.
- When olive oil is shimmering, drop ¼ cup of the veggie cake batter at a time and flatten slightly with the backside of a spoon to form a pattie. Leave enough space in between the veggie cake patties, and try not to crowd the pan.
- Cook first for 3 to 5 minutes on one side. Ensure that they have a solid bottom and are sufficiently browned on one side before you turn them around.
- Then cook for another 3 to 5 minutes on the other side until golden brown with a crispy exterior. Transfer the leek fritters to a plate.
- Repeat until all batter has been used—only add more oil if needed. Enjoy!
Notes
Helpful Tips:
- Leftovers: If you have leftovers the next day, these vegetable fritters will tease you when you open the fridge in the morning. Reheat them in the pan or microwave for a few seconds to make a quick breakfast. Better yet, pair them with scrambled eggs or a fried egg (if not vegan).
- Consistency of Batter: The batter should be thick but still spoonable. If it’s too thin, add more chickpea flour to thicken it up.
- Heat Management: Medium heat is key to getting that golden brown, crispy exterior without burning the leek fritters. Too high a heat will cook them too fast, leaving them raw inside.
- Storage: Place leftover leek fritters in an airtight container and refrigerate for up to 5 days. You can stack them; there is no need for layers of parchment paper. Reheat on a warm cooking surface on the stove for a few minutes with a bit of oil, or drop them in the microwave for a few seconds.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 216mg | Potassium: 227mg | Fiber: 3g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
