Chickpea and Chipotle Seitan Fritters
4 servings (about 20-25 pieces)
Prep time
15 Minutes
Cook time
15 Minutes
30 Minutes
Chickpea and Chipotle Seitan Fritters

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)


Place the chickpeas, water and red onion in a blender and process until smooth and transfer it to a large bowl.


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.


Set a medium pot filled half way with canola or vegetable oil over medium heat.


Using a 1½ tablespoon scoop, portion out the filling into balls and roll each ball in the Panko breadcrumb gently to coat well.


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.


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.


*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.