Beetroot Chickpea Fritters with Whipped Feta – Baked or Pan Fried

If you’re a fan of Mediterranean flavors and are looking for a quick snack or appetizer, then you need to try these Beetroot Chickpea Fritters with Whipped Vegan Feta.

Packed with nutrients from the beetroot, protein-rich chickpeas, and tangy vegan feta, these fritters are a delightful combination. Made with beetroot and chickpeas, this recipe is not only a colorful and delicious addition to your fritters but also a nutritious dose of veggies. Beetroot contains antioxidants, essential vitamins, and minerals.

As a fritter/pakoda fan myself, I love to try different variations of veggie fritters and this particular dish has stuck with me for its taste and colour. The natural pigments in beetroot, known as betalains, give it that vibrant red color and are believed to have various health benefits, including anti-inflammatory properties. So, when you indulge in these fritters, you’re not just enjoying a tasty snack but also adding a nutritional boost to your diet!

So, the next time you’re in the mood for a flavorful and satisfying snack, whip up a batch of these Beetroot Chickpea Fritters with Whipped Vegan Feta.

History of eating fritters/pakodas with chai in India

Fritters, known as pakodas in India, have been an integral part of the country’s cuisine for centuries. These delectable snacks have evolved based on regional tastes and ingredients, ranging from crispy onion pakodas in the North to savory plantain fritters in the South.

In India, the cherished tradition of savoring pakodas alongside a steaming cup of chai has deep historical roots, dating back to ancient times. This delightful pairing has been a beloved snack, particularly gaining popularity during monsoons or chilly evenings. Today, the tradition endures, with pakodas remaining a staple alongside chai. Whether relishing traditional favorites like potato, spinach, or cauliflower pakodas, or experimenting with innovative twists like cheese or bread pakodas, the love for this combination remains unwavering.

Variations of Pakodas/fritters in India

Pakoda, also known as pakora, is a beloved Indian snack with various regional variations, each offering unique flavors and textures. Here’s an organized overview of popular pakoda types:

1. Bhajia:
   • Ingredients: Thinly sliced potatoes, onions, spinach, aromatics and spices
   • Batter: Spiced chickpea flour batter.
   • Method: Coated in batter and deep-fried until crispy.
2. Palak Pakora:
   • Ingredients: Fresh spinach leaves, aromatics and spices
   • Batter: Seasoned gram flour batter.
   • Method: Spinach leaves dipped in batter, then deep-fried until crispy.
3. Gobi Pakora:
   • Ingredients: Cauliflower florets, aromatics and spices
   • Batter: Spiced chickpea flour batter.
   • Method: Cauliflower coated in batter and deep-fried.
4. Bread Pakora:
   • Ingredients: Bread slices, , aromatics and spices
   • Batter: Gram flour batter.
   • Method: Slices coated in batter, filled with plant-based ingredients, and deep-fried.
5. Aloo Pakora:
   • Ingredients: Thin slices or wedges of potatoes, aromatics and spices
   • Batter: Besan (gram flour) batter.
   • Method: Potatoes dipped in batter and deep-fried.
6. Onion Potato Pakoda – Aloo Pyaaz:
   • Ingredients: Sliced onions, potatoes, aromatics and spices
   • Batter: Gram flour batter.
   • Method: Onions and potatoes mixed with batter and fried to create crispy fritters.
7. Spinach and Corn Pakora:
   • Ingredients: Fresh spinach, corn kernels, aromatics and spices
   • Batter: Chickpea flour batter.
   • Method: Spinach and corn coated in batter, then fried until golden brown.
8. Spicy Kohlrabi Fritters:
   • Ingredients: Grated Kohlrabi and Grated Carrots, aromatics and spices
   • Batter: Chickpea flour batter.
   • Method: Corn kernels mixed with batter and deep-fried.

Ingredients and Substitutes for Beetroot Chickpea Fritters

Ingredients:

For the Fritters:

– 500g Beetroot: Fresh and full of earthy flavors.

– 400g Canned Chickpeas (or Cooked): For texture and protein.

– 3 Tablespoons Chickpea Flour: To bind the ingredients.

– 1 Teaspoon Ground Cumin: For a warm, earthy note.

– 2 Teaspoons Ground Coriander Seeds: Adds a citrusy, sweet twist.

– 1 Teaspoon Ground Red Chili: For a hint of heat.

– 2-3 Tablespoons Oil: For cooking.

– Choose a neutral oil.

– Salt and Pepper to Taste

For the Whipped Feta:

– Vegan Feta: Crumble it for that tangy flavor.

– Plant-based Greek Yogurt: To whip into the feta for a smooth, creamy dip.

– Salt and Pepper to Taste

Substitutes:

For the Fritters:

1. Beetroot: If fresh beetroot is unavailable, you can use pre-cooked or canned beetroot. Alternatively, other root vegetables like sweet potatoes or carrots can be substituted.
2. Chickpea Flour: Besan (chickpea flour) can be replaced with other flours like all-purpose flour, rice flour, or a gluten-free flour blend if you prefer a different texture.
3. Ground Cumin: Cumin can be replaced with ground coriander or garam masala for a slightly different flavor profile.
4. Ground Coriander Seeds: If ground coriander seeds are not available, you can use ground cumin or ground fennel seeds for a unique flavor.
5. Ground Red Chili: Adjust the heat level by using cayenne pepper, paprika, or chili powder based on your preference.
6. Oil for Cooking: Choose any neutral cooking oil like vegetable oil, canola oil, or sunflower oil. Coconut oil can also be used for a different flavor.

For the Whipped Feta (Vegan Option):

1. Vegan Feta: You can use store-bought vegan feta or make your own.
2. Vegan Greek Yogurt: Substitute with any non-dairy yogurt, such as almond, coconut, or soy yogurt.
3. Addition of Nutritional Yeast: You can also add a pinch of nutritional yeast for a cheesy flavor.

Methods to make Beetroot Chickpea Fritters: Pan-frying and Baking

Pan-frying and baking are different ways to cook beetroot chickpea fritters. When you pan-fry, you cook them in a pan with some oil, making them crispy outside and moist inside quickly. This method gives a golden-brown crust due to the direct contact with hot oil.

Baking, on the other hand, involves placing the fritters in an oven. It usually uses less or no oil, resulting in a drier texture on the outside. Baking takes more time to make them crispy, and it’s often seen as a healthier choice because it uses less oil. The choice between pan-frying and baking depends on your preference for texture and consideration for healthier cooking.

Regardless of the cooking method you choose, be sure to carefully follow the instructions to ensure a successful outcome.

Steps to make Beetroot Chickpea Fritters with veganFeta

1. Prepare Beetroot and Chickpeas

• Scrub beetroot thoroughly. This step is important as scrubbing beetroots before use removes dirt, reduces bacterial contamination, and enhances food safety, flavor, and storage life.

• Grate it into fine shreds, and remove excess moisture with a paper towel.

• Drain and rinse canned chickpeas. Mash them in a food processor for smooth texture or with a masher for a rustic feel.

2. Mix Ingredients

• In a large bowl, combine grated beetroot, mashed chickpeas, chickpea flour, ground cumin, ground coriander, ground red chili.

• Season with salt and pepper. Mix until well incorporated. Shape the mixture into round or oval fritters, compressing them to hold their shape.

4. Cooking Option 1 – Baking

• Preheat oven to 190°C (374°F). Line a baking tray with parchment paper. Place shaped fritters on the tray and bake for 15 minutes on each side until crisp.

5. Cooking Option 2 – Pan-Frying

• Heat oil in a pan over medium heat. Shape mixture into fritters and fry for about 15 minutes on each side until golden and crispy.

6. Prepare Whipped Feta Dip

• Crumble vegan feta into a bowl. Add vegan Greek yogurt and mix well with a fork or whisk until almost smooth, leaving a few chunks for texture.

• Season the whipped feta dip with salt and pepper to taste. 

Serve the hot Beetroot Chickpea Fritters with a generous side of the whipped feta dip.

Storing and freezing

1. Cool Completely: Allow fritters to cool entirely before storage to prevent moisture buildup, avoiding mushiness and potential spoilage.
2. Airtight Storage: Place the cooled fritters in an airtight container or ziplock bag. Ensure a tight seal to prevent air entry, reducing the risk of freezer burn.
3. Thawing Process: When ready to enjoy, take out the desired amount and allow them to thaw in the refrigerator overnight for optimal texture preservation.
4. Reheating Options: To restore crispiness, reheat the thawed fritters using methods such as oven baking, pan frying, or an air fryer. It’s recommended to avoid using a microwave, as it can make the fritters soggy and compromise their texture.

Check out my other quick easy recipes:

1. Samosa Recipe
2. Roasted Purple Sweet Potato
3. Vegan Fried Meatball
4. Vegan Taco Samosa Chaat