These carrot and cannellini bean fritters are a quick, nutritious meal that’s packed with flavor and texture. They’re crispy, protein-rich, and paired with a tangy herb yogurt sauce that ties everything together beautifully.
This healthy recipe is ideal for weeknight dinners, meal prep, or even a hearty snack that feels indulgent yet nourishing.
Why This Recipe Is Perfect for Healthy Eating
Carrot and cannellini bean fritters are a powerhouse of wholesome ingredients. Cannellini beans provide plant-based protein and fiber, helping you stay full and energized.
Carrots add natural sweetness, vibrant color, and a boost of beta-carotene. Together, they form the base for a healthy dish that feels satisfying and indulgent without compromising on nutrition.
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The use of chia seeds as a binder is another smart, healthy swap. Not only do chia seeds eliminate the need for eggs, but they’re also rich in omega-3 fatty acids, which support brain and heart health.
The herb yogurt sauce made with fresh parsley, chives, and lemon juice enhances the dish with refreshing, zesty flavors that are as good for your taste buds as they are for your body.
Tips for Perfectly Crispy Fritters
- Don’t skip the chia seeds: Allow them to soak for at least 15 minutes to create the gel-like consistency needed to bind the fritters.
- Get the pan hot: A properly heated pan ensures the fritters achieve a golden-brown crust without sticking or falling apart.
- Drain the beans well: Excess moisture can make the mixture too wet and prevent the fritters from holding their shape.
Follow these tips, and your fritters will turn out crispy on the outside, tender on the inside, and absolutely delicious.
Simple Modifications for Any Diet
This recipe is naturally vegetarian and gluten-free, thanks to the almond flour. However, it’s easy to adapt for other dietary needs:
- Vegan: Use dairy-free yogurt for the herb sauce to keep the dish fully plant-based.
- Low-carb: Swap out the carrots for grated zucchini and reduce the almond flour slightly for a lower-carb option.
- High-protein: Add a sprinkle of nutritional yeast or a dollop of protein-packed Greek yogurt to boost the protein content even further.
These adjustments make the recipe versatile and accessible for everyone, no matter their dietary preferences.
Perfect for Meal Prep or On-the-Go Meals
One of the best things about this healthy recipe is how well it lends itself to meal prep. The fritters can be made ahead of time, stored in an airtight container in the fridge for up to five days, or frozen for up to three months.
Simply reheat them in a skillet or oven to restore their crispy texture. Pair them with the herb yogurt sauce, which also holds up well in the fridge, for an easy, grab-and-go meal or snack.
For busy weekdays, these fritters are a lifesaver. Pack a few in a lunchbox with some fresh veggies or a side salad, and you’ve got a balanced meal that keeps you energized throughout the day.
Storage, Reheating, & Tips for Leftovers
- Storage: Let the fritters cool completely before storing them. Use parchment paper between layers to prevent sticking.
- Reheating: Warm them in a pan with a touch of oil or pop them in the microwave for 20-30 seconds for a quick fix. For maximum crispiness, the oven is your best bet.
- Creative leftovers: Crumble the fritters over a fresh salad or use them as a filling for wraps. The herb yogurt sauce doubles as a dip for raw veggies or even a salad dressing.
A Healthy Recipe You’ll Keep Coming Back To
This carrot and cannellini bean fritters recipe is everything you want in a healthy dish: easy to make, loaded with flavor, and packed with wholesome ingredients.
With its perfect balance of crispy, creamy, and fresh, this dish will quickly become a staple in your healthy food routine.
Healthy Carrot & Cannellini Bean Fritters with Herb Yogurt Sauce
Equipment
- Mixing bowls
- Large skillet
- Fork (for mashing beans)
Ingredients
For the Sauce:
- 3/4 cup plain Greek yogurt or dairy-free alternative
- 1 garlic clove minced
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- Juice of 1/2 lemon about 1 1/2 tablespoons
- Pinch of kosher salt
For the Fritters:
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 15.5-ounce can cannellini beans, drained and rinsed
- 1 1/2 cups grated carrot about 2 medium carrots
- 3 green onions white and green parts, thinly sliced
- 1/4 cup almond flour
- 2 tablespoons roughly chopped fresh parsley
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the Sauce: In a small bowl, mix the yogurt, garlic, parsley, chives, lemon juice, and salt. Cover and refrigerate until ready to serve.
- Activate Chia Seeds: In another small bowl, combine the chia seeds with water. Let sit for about 15 minutes, allowing the mixture to gel.
- Mix the Fritter Batter: Mash the cannellini beans in a medium bowl with a fork until mostly smooth. Add the grated carrots, green onions, almond flour, parsley, garlic, chia gel, salt, and pepper. Stir until well combined.
- Cook the Fritters: Heat olive oil in a large skillet over medium heat. Scoop about 3 tablespoons of the mixture per fritter and shape into patties. Fry for 2-3 minutes on each side, or until golden brown. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
- Serve: Plate the fritters and drizzle or serve with the herb yogurt sauce. Garnish with additional chives or parsley if desired.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.