If you’ve never cooked with split peas before, let me give you some inspiration with today’s recipe.
Split peas are extremely high in fiber, making them ideal for those trying to lower cholesterol, lose or maintain weight, and keep their digestion, ehm, regular.
The inspiration for these fritters came from Luca (my 8 month old!) Lately, all he wants to eat is fruit and starchy carbs, so I’ve been trying to “sneak” veggies into all of his meals, whether it’s a spinach muffin, a veggie-packed marinara, or these fritters with zucchini noodles.
And let me just say, they were a hit – I cut them into strips and served them to him and he devoured them. He’s become my muse and official recipe tester these days!
I’ve been especially selective about the food products I buy these days, since we’re doing baby led weaning and I want to give Luca the best (which is a win-win, because now we’re eating better!) That’s why I love Bob’s Red Mill – everything is high quality, like their Green Split Peas.
I drizzled these fritters with tahini, but they’d go really well with a hummus (heck, you can make a split pea hummus!) – the fritters are seasoned with curry flavors (curry powder and cumin.)
If you’ve never tried split peas, pick up a bag of Bob’s Red Mill’s Green Split Peas and make these fritters – they work two ways: vegan or not vegan. I found that the non-vegan ones bound together a bit better and were easier to feed to Luca (they didn’t crumble as much), but if you’re vegan, just follow the recipe without the egg! The flavor’s the same, the consistency is just slightly different.
I’m also conscious of giving Luca too many eggs, which is why I tested this recipe two ways. Again, a win-win! Now I know it works both ways.
Serve these with some veggies or a side salad for a complete fritter meal!
Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own always.
Nutritional Information & Recipe
This information is for the VEGAN version:
Vegan Split Pea and Zucchini Noodle Fritters
- 1 cup green split peas soaked overnight (or for at least 3-4 hours) - I use Bob's Red Mill
- 1 small white onion diced
- 2 garlic cloves minced
- ¼ cup cilantro chopped
- 1 teaspoon ground cumin
- ¼ teaspoon paprika
- 1 teaspoon curry powder
- optional: 1 large egg
- 1 medium zucchini Blade D, noodles chopped (about 1 cup chopped zucchini noodles)
- coconut oil for frying
- toppings: tahini drizzle
- Drain and rinse the soaked split peas. Add the split peas, onion, garlic, cilantro, cumin, paprika, and curry powder to a food processor and pulse until smooth. Pour the mixture out into a medium mixing bowl and add the egg, if using and mix well. Add in the zucchini noodles. Mix until combined.
- Heat about 1 tablespoon coconut oil in a large skillet over medium-high heat. Form the patties with your hands and add to the skillet, flattening with the spatula. Cook until golden brown, about 3 minutes, flip, and cook for another 3 minutes or until golden brown. Repeat until all mixture is used.
- Serve with preferred toppings or a side salad.