Vegan Split Pea and Zucchini Noodle Fritters

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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.

I eat split peas all the time (I love yellow split peas in this curry) and I’m excited for these super green fritters with zucchini noodles and Bob’s Red Mill green split peas!

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.

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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.)

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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.

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Nutritional Information & Recipe

This information is for the VEGAN version:

Vegan Split Pea and Zucchini Noodle Fritters

Yields 6-8 fritters

4 hrPrep Time

20 minCook Time

4 hr, 20 Total Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Serve with preferred toppings or a side salad.
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Leave a Comment

5 comments

cori says:
I made these last night substituting mung beans for the split peas because that's what I had in my pantry. I added some red pepper flakes. This was so delicious!! I'm planning on using the leftover one on my salad for lunch.
Carly Glazer says:
Hi Cori! So glad you enjoyed!
Cathy Kenny says:
I tried these last night and boy were they delicious! I was totally surprised, because I don't really like this type of pea! Didn't have tahini sauce so used light sodium soy sauce on top. Not only are they delicious, but they are also very filling and satisfying! I'm going to tell my TOPS group about this recipe and your site!
Amber W says:
These are very filling. I'm allergic to sesame, so I can't use tahini. They are very bland by themselves, so I added in garlic powder, nutritional yeast, and a little salt. I mixed everything using my Blend Tec. I gave up trying to pulse it and ran it on low, enjoy made it turn into a paste. It came out cooking like pancakes, which was give for us. We just had 2 each for dinner and are both full. Since they're almost nothing but vegetables, I figure we don't really need a side salad.

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