Crispy Corn and Red Pepper Fritters with Chickpeas | High-Protein and Flavorful

These Corn and Red Pepper Fritters are crispy on the outside, soft inside, and packed with plant-based protein — a simple recipe that works for just about any meal. The base is canned chickpeas, blended until smooth, then mixed with sweet corn and red pepper. That's what makes this chickpea cutlet recipe hold together so well without any eggs. Ingredients: 5 oz/150g canned or cooked chickpeas 1/3 cup/70g chopped red onion 1 garlic clove 1/2cup /100g sweet corn 1/2 cup/100g red bell pepper 1 tbsp psyllium husk 1 tbsp ground golden flax seeds 1/4 tsp turmeric 1/4 tsp ground cumin 1/4 tsp Chili flakes Parsley Cilantro Salt Avocado oil For sauce: 1/2 cup/100g plain yogurt 1 tsp sweet relish 1/3 tsp garlic powder Fresh herbs This is my go-to corn fritters recipe — I'll show you how to get that golden crust and keep the inside tender. If you like crispy corn fritters, this method delivers every time. Why you'll love these: 🌽 Sweet corn and red pepper for flavor and color 🫘 Chickpeas for protein and structure 🔥 Crispy outside, soft inside 💪 High in plant-based protein and fiber 📦 Great cold — perfect for meal prep It's a solid crispy vegetable fritters recipe and works as a corn patties recipe, a sweet corn cutlet recipe, or a straight-up vegetable patties recipe — whatever you want to call them, they're good. Since they're low in carbs and high in protein, they fit into high protein keto vegetarian meals nicely. They're also one of my favorite chickpea recipes for weight loss — filling without being heavy. These chickpea cutlets work for dinner recipie nights, easy lunch recipes, or packed into lunch box recipes for the week. If you're always looking for snack lunch box ideas or new healthy snacks recipes, add these to the list. Subscribe so you never miss a new recipe! 🌽