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Savory Chickpea & Sweet Corn Breakfast Fritters with Avocado-Tahini Drizzle
Kickstart your day with nutritious chickpea and corn fritters. Easy, vegan breakfast delight with avocado-tahini drizzle. Discover health in every bite!
Mornings just got a whole lot brighter with these Savory Chickpea & Sweet Corn Breakfast Fritters! This breakfast recipe is not just about tantalizing your taste buds, but it also packs a punch of nutrients to fuel your day. Chickpeas are a fantastic source of plant-based protein and fiber, keeping you full and satisfied until your next meal. Meanwhile, sweet corn adds a delightful crunch and natural sweetness, offering a fresh twist to your breakfast routine.
What makes this dish a true winner for easy breakfast mornings is its simplicity and versatility. The fritters are quick to prepare and cook, requiring minimal effort but delivering maximum flavor. Paired with a creamy avocado-tahini drizzle, each bite is a celebration of wholesome ingredients. Plus, with the added benefit of being vegan and gluten-free, this recipe caters to a broad range of dietary preferences, ensuring everyone can enjoy a nourishing start to their day.
Recipe Overview
🌱 Vegan
🌾 Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Kickstart your day with nutritious chickpea and corn fritters. Easy, vegan breakfast delight with avocado-tahini drizzle. Discover health in every bite!
Ingredients
- • canned chickpeas, drained and rinsed: 1 cup
- • sweet corn kernels (fresh or frozen): 1 cup
- • red onion, finely chopped: 1/4 cup
- • fresh cilantro, chopped: 1/4 cup
- • ground cumin: 1 teaspoon
- • chickpea flour: 3 tablespoons
- • baking powder: 1/2 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • olive oil: 2 tablespoons
- • ripe avocado: 1
- • tahini: 2 tablespoons
- • lemon juice: 1 tablespoon
- • water: 2 tablespoons
- • garlic powder: 1/2 teaspoon
Instructions
- 1 In a large mixing bowl, mash the chickpeas with a fork until most are broken down but some chunks remain for texture.
- 2 Add the sweet corn, red onion, cilantro, cumin, chickpea flour, baking powder, sea salt, and black pepper to the mashed chickpeas. Mix well to combine into a thick batter.
- 3 Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Scoop heaping tablespoons of the batter into the skillet, flattening each to form fritter shapes. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat with remaining batter, adding more oil as needed.
- 4 While the fritters are cooking, prepare the avocado-tahini drizzle. In a blender, combine the avocado, tahini, lemon juice, water, garlic powder, and a pinch of salt. Blend until smooth and creamy, adjusting the consistency with additional water if needed.
- 5 Once all fritters are cooked, serve them warm drizzled with the avocado-tahini sauce. Garnish with extra cilantro if desired.
Serving Suggestions
- • These savory fritters pair beautifully with a fresh arugula salad topped with cherry tomatoes and a light lemon vinaigrette. For an extra boost, serve alongside a protein-rich smoothie made with spinach, banana, and almond milk. A hot cup of herbal tea or freshly brewed coffee complements the fritters' earthy flavors. Alternatively, a glass of freshly squeezed orange juice provides a refreshing citrus contrast to the dish.
Storage Tips
Store any leftover fritters in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes to regain their crispy texture. The avocado-tahini sauce can be stored separately in the fridge for up to two days; stir well before using.
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