Fresh herbs, delicious spices and tasty leeks make for perfect leek fritters. A delicious vegan lunch or supper served with tahini yoghurt dip or salad.
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I absolutely love leeks - in fact they are definitely one of my favourite vegetables. I often sauté them with miso and stir through some chickpeas and have that for lunch with a pitta bread and some dip.
Before I was vegan I used to love cheesy leeks on toast.
My kids take a bit of convincing but they do absolutely love my Quorn chicken pieces and leek pie.
These leek and herb fritters are an absolutely delicious way to eat leeks. I hope you try them!
How to cook leeks
Leeks are really easy to cook. You will need to trim them at the top and bottom and then cut into slices.
If your leeks are organic or from a veg bag they may contain some mud so give them a really good wash. You may need to discard the outer layer.
My favourite way to cook leeks is to fry them in a little olive oil.
Can these be given to babies?
Absolutely. My leek fritters are great finger food for babies, especially if you're following baby led weaning.
Don't be scared to add the spices. Weaning is the best time to introduce lots of different flavours into your baby's diet. Just omit the chilli and salt.
For a young baby you may want to chop the leeks very finely.
How do you make vegan fritters? Don't you need egg?
The secret to making successful vegan fritters is gram flour.* Made from ground chickpeas, this is an incredible ingredient. It's used a lot in Indian cooking.
When mixed with water it acts as the perfect binding agent meaning that you can make delicious egg-free fritters.
Can these fritters be frozen?
Yes you can freeze these leek fritters. To stop them sticking together freeze them on a tray for an hour before transferring to a freezer bag or box. Alternatively you can stick a piece of non-stick baking paper between each fritter.
More vegan fritters recipes
Pin vegan leek fritters for later
How to make leek and herb fritters
1. Sauté two chopped leeks and then place in a mixing bowl.
2. Add 60g chopped mixed herbs and stir
3.Add 120g sifted gram flour, ½ teaspoon baking powder, ½ teaspoon ground cumin, ½ teaspoon ground coriander and ½ teaspoon chilli powder (optional). Season with salt and pepper if desired.
4.Add 160ml water and stir.
5. Fry spoonfuls of the batter in a frying pan for 2-3 minutes on each side.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Herb and leek fritters
- 4 tablespoons olive oil
- 2 large leeks sliced
- 60 g fresh herbs (eg coriander, parsley, thyme, mint) finely chopped
- 120 g gram flour sifted
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chilli powder optional
- ½ teaspoon baking powder
- salt and pepper to taste, omit salt for babies
- 160 ml water
For the tahini yoghurt dressing
- 3 tablespoons tahini
- 2 tablespoons dairy free yoghurt
- 1 tablespoon water
- 1 tablespoon chopped parsley
- pinch salt
- Heat 1 tbsp olive oil in a frying pan over a medium heat. Sauté the two chopped leeks until soft.
- Transfer to a mixing bowl and add 60g chopped mixed herbs, 120g sifted gram (chickpea) flour, ½ tsp baking powder, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp chilli powder if using and a little salt and pepper (omit salt for babies). Mix well.
- Pour in 160ml cold water and stir well.
- Wipe your frying pan clean and heat a further tbsp olive oil. Add two or three spoonfuls of batter to the pan and flatten. This will depend on the size of your pan - don't overfill it or you'll find it hard to turn the fritters over. Cook over a medium heat for 2-3 minutes then carefully turn over with a rubber spatula to cook the other side. Keep warm in a low oven while you cook the rest of the batter
To make the tahini dressing
- Beat together 3 tbsp tahini, 2 tbsp dairy free yoghurt and 1 tbsp water. Stir through 1 tbsp chopped parsley and a pinch of salt.
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