Quinoa and White Bean Fritters: A Gluten Free Vegetarian Recipe (2024)

By Robin Gagnon | Updated on 02/20/2018

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Quinoa and White Bean Fritters are a fun gluten free vegetarian appetizer or entree. Kids will gobble them up.

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I've been experimenting with quinoa (pronounced keen-wah) a good deal of late, and this Quinoa and White Bean Fritter recipe is the most recent result. Quinoa is a pseudo grain, that is high in protein, and gluten free, so it is a perfect match for both vegetarian and gluten-free diets. These fritters include beans, as well as quinoa, so they are particularly high in both protein and fiber. They would already be filling, the frying makes them even more so, thus it only takes a few for a portion.

I served them with a pickled jalapeno "tartar" sauce, but they would also go well with a wide variety of dipping sauces, or even served in a sandwich.

Quinoa and White Bean Fritters: A Gluten Free Vegetarian Recipe

4.88 from 8 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Ecclectic

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 -8

Calories: 448kcal

Author: Robin Gagnon

Ingredients

2 cups cooked quinoa golden
15 oz. small white beans canned, drained but not rinsed
½ sweet onion sliced
1 egg
1 tsp. Mrs. Dash seasoning
1 tsp. powdered vegetable bouillon
½ tsp. curry powder
¾ cup corn flour
1 tbs fresh parsley chopped
½ cup cup of oil for frying

Instructions

Place 1 cup of the quinoa, ½ the can of beans, egg and the onion in food processor, and puree.
Place in mixing bowl, and add remaining ingredients, including the remained of the beans and quinoa. Stir well, then set aside for a few minutes.
Heat the oil (med-high heat).
Drop a few dollops of the quinoa and bean fritter mix into the hot oil.
When the bottom gets golden brown, flip to cook other side.
After both sides are crisp and lightly browned. Remove from oil and set on paper towels or rack, while cooking the rest.

Notes

Substitute the white beans for black, and the parsley for chopped cilantro or jalapeno, for a Southwest flair to the recipe, and serve with ranch dip.

Nutrition

See Also
42 Father's Day Recipes for Vegetarian Dads Vegan Rainbow Tacos | Easy Vegan Tacos Recipe | Two Spoons The Best Vegan Dinner Recipes 41 Easy College Dorm Room-Friendly Vegan Recipes
Gluten-free White Bean Crackers Recipe
Black Bean Quinoa Soup Recipe (Gluten-free)
Poblano Quinoa Recipe

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Reader Interactions

Comments

Henrietta says
April 10, 2012 at 10:06 pm
I have never tried anything like this before but it looks so good that I might have to!
Reply
- Sue says
  March 16, 2014 at 9:45 pm
  These were really good--nice flavor. I would try the jalapeño and cilantro though. I had trouble with them falling apart when I started cooking them--adding more oil to the pan and turning up the heat took care of the problem. Will make again!
  Reply
Emily says
April 10, 2012 at 10:06 pm
These look delicious! Pinning now!
Reply
Lynsey @MoscatoMom says
April 10, 2012 at 10:07 pm
I cooked Quinoa for the first time a few weeks ago and fell in love with it! Who knew something so healthy could taste so yummy! I have to try this!!
Reply
Megan says
April 10, 2012 at 10:07 pm
I'm putting the ingredients for this on my shopping list so I can try these!
Reply
Rachel @ Following In My Shoes says
April 10, 2012 at 10:09 pm
I ADORE quinoa -- I am always amazed to see how versatile it is!
Reply
See Also
White Bean Stew with Winter Squash and Kale Recipe
Cindy Orley says
April 10, 2012 at 10:36 pm
This looks amazing! Gotta bookmark this page for sure!
Reply
Heather says
April 10, 2012 at 10:54 pm
YUM these look really good! I like the idea of using jalopeno instead of curry and serving with a dip. Can't wait to try em!
Reply
Angela says
April 15, 2012 at 10:47 am
This looks fantastic--will definitely make these.
Reply
Kris says
April 15, 2012 at 11:08 am
I love fritters, and these look great! thanks for sharing.
Reply
Crystal @ Simply Being Mommy says
April 15, 2012 at 1:54 pm
That looks absolutely delicious.
Reply
bill says
August 17, 2012 at 6:30 pm
I've been adding quinoa to my falafel recipes for some time now with great results. The falafel come out softer, fluffier in the middle, and crispier on the outside when dry pan fried (just a little spray of oil) instead of deep fried. The protein boost using quinoa rather than wheat flour or corn flour is a bonus.
Reply
nancy says
March 28, 2013 at 2:21 pm
is 3/4 cup corn flour right??
Reply
- Robin Gagnon says
  March 28, 2013 at 3:44 pm
  Yes, 3/4 cup of corn flour.
  Reply
  - Julia says
    June 14, 2013 at 1:10 pm
    Masa corn flour, not corn starch, right?
    Reply
    - Robin Gagnon says
      June 14, 2013 at 4:11 pm
      Yes, Corn flour, not starch.
Maytal Tabak-Shemesh says
April 09, 2013 at 12:02 am
It looks great, but it cannot be a vegetarian receipe with the egg in it... Do you any idea what can I put to substitute the egg???
Reply
- Heather says
  May 17, 2013 at 9:18 pm
  It is vegetarian with the egg, they will eat dairy and eggs. We vegans cut all meat, dairy and eggs from out diets so some kind of substitute for the egg would have to be used. Perhaps some flax and water or Ener-G egg replacer would work.
  Reply
catharine stecca says
February 24, 2014 at 2:45 pm
Has anyone tried baking them? They sound delicious! I wonder if they would be more slimming if baked?
Reply
- Robin Gagnon says
  February 24, 2014 at 6:59 pm
  It has been awhile since I made these, but I think you would need to thicken the batter (perhaps with more quinoa) to get it thick enough to handle oven frying.
  Reply
T says
March 20, 2017 at 3:58 am
These were really good! I didn't have Ms. Dash so i just used salt and pepper. I also sub'd reg onion for the sweet onion and added dried thyme instead of parsley as I just didn't have those ingredients on hand. I also fried them in grape seed oil. It made about 24 bite sized balls and I bought a spicy hummus and tzaziki dip for them. I brought them to my parents as an appie for a casual dinner and they raved about them, even my step-dad who is a professional chef really liked them and he can be a real food critic! lol. Definitely a hit and I would make these again for a potluck or anytime appie/snack. Super easy too.
Reply
JUOC says
September 12, 2022 at 8:51 pm
I can't find golden quinoa anywhere. Can I just use the white quinoa I have?
Reply
- Robin Gagnon says
  September 12, 2022 at 9:10 pm
  Yes absolutely.
  Reply
Sean says
September 14, 2022 at 11:20 pm
Made these tonight and they were delicious! They'd probably have been even more delicious if I hadn't forgotten which measuring cup I was using and put in 1-1/2 cups corn flour instead of 3/4. I did manage to extract about 1/2 cup of that, and made up for the rest with 1/4 cup or so of water, and it was still great, but looking forward to doing it the basic way net time!
Reply