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A stack of Ejjeh (egg fritters/pancakes). Served with a drizzle of pomegranate tahini and a garnish of parsley.

Vegan Ejjeh (Egg Fritters)

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These vegan egg fritters are crispy on the outside with juicy fluffy insides that will warm up your day! Made with grated vegetables, parsley, and spices; drizzled with a sweet and savoury tahini pomegranate sauce. A delicious and easy breakfast for the weekend (or any day!).

An eggless take on the Arabic Egg Fritters.
With many variations to Ejjeh across the middle east, they can be more fluffy/eggy than crispy. Often referred to as mini omelettes. The difference comes from the vegetables used, and the size they’re prepared for. The omelette version is usually made with small diced veggies, while these crispy fritters are full of texture from grated potatoes and zucchini.


About The Recipe:

These Ejjeh (Fritters) are:

  1. Vegan / Dairy-free / Eggless
  2. Made with lots of plants
  3. Full of texture
  4. Crispy yet fluffy
  5. Fun for breakfast!

Let’s talk cooking!

This recipe is fun and simple.
It’s best to begin with preparing all the ingredients first:

  1. Starting with grating the potatoes and zucchini, then drying in a clean cloth to remove excess water.
  2. Followed by dicing the onion, mincing the garlic, and chopping the parsley.
  3. Then mixing everything together in a large bowl with the vegan egg mixture, flour, baking powder, and spices.

After that, it’s all about scooping the batter, shaping the fritters, and frying in a pan. It’s important not to overcrowd the pan with too many Ejjeh (fritters), and flipping each halfway – as soon as the sides turn golden. Drain out from oil, and place on paper towel to absorb excess oil. In between batches, prepare the tahini pomegranate molasses sauce to have ready to serve.

A stack of Ejjeh (egg fritters/pancakes). Served with a drizzle of pomegranate tahini and a garnish of parsley.

Watch the Video Here:


Serving The Ejjeh

Serve the fritters immediately as they are hot and crispy. Drizzle with the sweet and savoury sauce, and garnish with parsley. Feel free to change up the sauce, or enjoy it without!


Frequently Asked Questions

Can I store leftovers?
It’s best to wait for the leftover fritters to cool down completely before storing. Place in an air-tight container, with pieces of paper towel in between layers. This should help reduce the moisture.

Can I reheat the fritters?
While it’s best served fresh and hot for best texture, you can air-fry for 2 to 3 minutes at 325 F (or 165 C). You may lose a bit of texture if you reheat in microwave/oven.

Do I need the tahini pomegranate sauce?
Nope! Choose a sauce you like, or enjoy the Ejjeh as is for ultimate flavours.


Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals


Vegan Ejjeh (Egg Fritters)

Recipe by Waseem HijaziCourse: BreakfastCuisine: Arabic, Middle EasternDifficulty: Easy
Servings

16

Ejjeh
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

These vegan egg fritters are crispy on the outside with juicy fluffy insides that will warm up your day! Made with grated vegetables, parsley, and spices; drizzled with a sweet and savoury tahini pomegranate sauce. A delicious and easy breakfast for the weekend (or any day!).

Equipment:
– Cheese grater
– Large pan/skillet

Ingredients

  • 2 small yellow potatoes, peeled and grated

  • 1 zucchini, grated

  • 1 small onion, small dice

  • 3 garlic cloves, minced

  • 1/2 bunch parsley, finely chopped 

  • 4 servings of vegan egg – I use Eggcitables

  • 1/4 cup all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp seven spice

  •  1/4 tsp ground cardamom

  • 1/4 tsp black pepper

  • Salt to taste

  • 1/2 cup neutral/canola oil – about 1/2 inch thick

  • For The Tahini Pomegranate Sauce
  • 1/8 cup tahini

  • 2 to 3 tbsp pomegranate molasses

  • 1/2 lemon, juice

  • Pinch of salt

  • Water to thin down

Directions

  • Prepare the vegetables. Peel the potatoes, wash and dry with a clean cloth. Grate using a cheese grater – large grate. Empty into another clean cloth and squeeze out the water. Repeat with the zucchini (no need to peel). Cut up the onion, mince the garlic, and chop up the parsley. 
  • Prepare the ‘Egg’ mixture in a large bowl. Combine the plant-based egg mixture and water, based on package instructions. Whisk in the flour, baking powder, and spices.
  • Add in the vegetables to the bowl and fold to combine.
  • Add the oil to a large pan/skillet over medium-high heat.
  • Scoop out the Ejjeh batter (by hand, or small ice cream scoop). Roll into a small ball, then gently press down with your thumb to flatten. 
  • Drop 3 to 4 fritters into the hot oil – do not overcrowd. Cook for 3 to 5 minutes, until sides are lightly golden. Flip and continue cooking the other side for another 3 to 5 minutes. Place on a flat plate with paper towel to soak up excess oil. Repeat until all batter is finished.
  • Prepare the sauce in a small bowl. Serve the Ejjeh hot, with a drizzle of sauce and a garnish of parsley.

Notes

  • (1) When grating the vegetables, place the grater down and push the potatoes/zucchini back and forth on the large-size grate. I find this to be helpful in cleanup, as most of the shredded vegetables will remain inside the grater – watch the video to see how I grate my vegetables.
  • (2) Make sure to squeeze out as much water as possible from the vegetables. This is important to achieve best crispy texture on the outside, while keeping it nice and fluffy on the inside.

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