Chickpea and Chipotle Seitan Fritters

  • Yield: 4 servings (about 20-25 pieces)
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total: 30 Minutes


1 cup can chickpeas, drained and rinsed

2/3 cup water

½ small red onion, roughly chopped

5 oz Sweet Earth Chipotle Seitan ground

2/3 cup quick-cooking oats

1/3 cup corn kernels

1/3 cup can black beans, drained and rinsed

½ cup vegan cheese, shredded (we like Daiya Pepperjack Style Shreds or Follow Your Heart Fiesta Blend)

¼ cup cilantro, finely chopped

1 TBSP tomato paste

1 tsp vegan Worcestershire

¼ tsp salt

1/8 tsp black pepper

2 cups Panko breadcrumb

Vegetable or canola oil for frying

½ lime, wedges for serving

¼ cup vegan mayonnaise (homemade* or we like Just Mayo brand) + 1 tsp of lime juice + ½ tsp chopped cilantro mixture for dipping

¼ cup salsa for dipping (choose your preferred jar of salsa)


  1. Place the chickpeas, water and red onion in a blender and process until smooth and transfer it to a large bowl.
  2. Add the chipotle seitan ground, oats, corns, black beans, cheese, cilantro, tomato paste, Worcestershire, salt and pepper to the same bowl. Combine well with a fork.
  3. Set a medium pot filled half way with canola or vegetable oil over medium heat.
  4. Using a 1½ tablespoon scoop, portion out the filling into balls and roll each ball in the Panko breadcrumb gently to coat well.
  5. Once the oil reaches around 350 degree, carefully drop about 6 to 8 fritters at a time into the oil and fry for 4-5 minutes until golden brown.
  6. Transfer the fritters to a paper towel-lined plate to drain. Serve them with lime wedges. If desired, also serve with a side of vegan mayonnaise mixture and/or salsa of your choice.
  7. *Homemade vegan mayonniase: ½ package Silken Tofu (about 7-8 oz) 1/2 tsp apple cider vinegar 1/2 Tbsp fresh lemon juice 1/4 tsp dry mustard powder 1 tsp cane sugar 1/4 tsp salt 1/8 tsp black pepper
    1. Place all ingredients in a blender and process until smooth.