5-ingredient Tomato Curry Fritters

Serves: 4 (approx. 24 fritters) | Prepping Time: ~35 min | *high-protein


Nutrition Information (per serving)

  • Calories: 338 kcal
  • Carbs: 46.1g.
  • Fat: 7.8g.
  • Protein: 20.5g.
  • Fiber: 15.5g.
  • Sugar: 5.8g.



  • [1000 g.] 10 cups chickpeas (canned or cooked)
  • 3 sweet onions (diced)
  • 12 sundried tomatoes
  • 3 cloves garlic (minced)
  • [40 g.] 4 tbsp. curry spices (see recipe)

Optional Toppings:

  • Lemon mint tahini cream (see recipe)
  • Mexican Salsa (see recipe)
  • Guacamole (see recipe)

Total number of groceries: 3


  1. Soak and cook 3 cups of dry chickpeas according to the method if necessary.
  2. Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
  3. Add the chickpeas, onion, sundried tomatoes, garlic and spices to the food processor and process them into a chunky mixture.
  4. Alternatively, mince the sundried tomatoes and mash them together with the chickpeas and other ingredients in a large bowl, knead them into a chunky mixture.
  5. Use a tablespoon of chickpea mixture, knead into 2 inch (5 cm) thick disc and place it on the baking sheet.
  6. Bake the fritters for 10 minutes, take the baking sheet out of the oven, turn the fritters over and bake for another 10 minutes.
  7. Take the fritters out of the oven once they’re browned and crispy on the outside and let them cool down for about a minute.
  8. Serve the fritters with the optional toppings and enjoy!
  9. Store the fritters in the fridge, using an airtight container and consume within 3 days. Store the fritters in the freezer, using Ziploc bags, for a maximum of 60 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the fritters or enjoy them cold.

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