Vegan Cabbage Fritters
These vegan fritters are crispy on the outside and tender inside, packed with shredded cabbage, herbs, and spices. They’re easy to make with pantry staples and perfect as a snack, appetizer, or light meal. Serve them with a tangy dip like vegan yogurt sauce or tahini dressing.
⏱️ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
3 cups green cabbage, finely shredded
½ medium onion, finely chopped or grated
2 cloves garlic, minced
½ cup chickpea flour (or all-purpose flour)
¼ cup rolled oats, ground into flour (or extra chickpea flour)
2 tbsp cornstarch (helps binding)
½ tsp baking powder
½ tsp ground cumin
½ tsp smoked paprika (optional)
¼ tsp turmeric (optional)
Salt & black pepper, to taste
2–3 tbsp fresh parsley or cilantro, chopped
½ cup water (adjust as needed)
2 tbsp olive oil (for pan-frying, more if shallow frying)
Instructions
1. Prep the cabbage
Place shredded cabbage in a bowl, sprinkle with ½ tsp salt, and let sit 10 minutes.
Squeeze out excess water with your hands or a clean towel.
2. Make the batter
In a large bowl, mix chickpea flour, oat flour, cornstarch, baking powder, cumin, paprika, turmeric, salt, and pepper.
Add cabbage, onion, garlic, and parsley.
Stir in water gradually until a thick batter coats the vegetables.
3. Cook the fritters
Heat a skillet with a thin layer of oil over medium heat.
Drop spoonfuls of batter and flatten slightly.
Cook 3–4 minutes per side until golden brown and crisp.
Transfer to a paper towel–lined plate.
4. Serve
Enjoy hot with vegan yogurt dip, tahini sauce, or spicy tomato chutney.
Notes & Tips
To bake instead of fry: spread on a lined sheet and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
Add grated carrot, zucchini, or spinach for variety.
For extra punch, stir in chili flakes or green chilies.
Nutrition information
Calories: ~60
Protein: 2g
Carbs: 8g
Fat: 2g
Fiber: 2g