Green Pea and Mint Fritters with Lemon Yogurt

An easy spring side dish
An image of fritters made with chickpea flour, onions, and garlic on a plate.
© Can Stock Photo Inc.

These fritters taste just like a bite of spring. They’re vegan, gluten-free, and oh-so-easy to make. Serve for breakfast topped with an egg, or alongside a green salad for a surprisingly satisfying light lunch.

Green Pea and Mint Fritters with Lemon Yogurt


For fritters:

  • 2 cups frozen peas
  • 3 Tbsp grape seed or avocado oil
  • 3 garlic cloves, finely chopped
  • 3 shallots, finely chopped
  • 1 ½ cups chickpea flour
  • Handful of fresh mint

For sauce:

  • 1 cup plain yogurt of choice
  • 1 lemon, juiced and zested
  • Salt and pepper, to taste


  1. Preheat oven to 350°F.
  2. In a pan over medium heat, add 1 Tbsp of oil and sauté shallots, until fragrant. Add garlic during last 30 seconds of cooking.
  3. Rinse peas under cold water, then add garlic and shallots. Continue cooking on medium-low heat for 5 minutes, or until peas are bright green and cooked through.
  4. Add pea mixture and the remaining fritter ingredients to a food processor and blend until a thick paste forms.
  5. Roll paste into balls, then flatten into 2-inch wide and ½-inch thick patties. Transfer to a parchment paper-lined baking sheet.
  6. Bake for 20 minutes, flipping the fritters halfway through cooking.

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