These Arabic fritters (known as Ejjeh) are made vegan! They’re crispy on the outside with juicy insides that will warm up your day. Made with grated root vegetables, herbs & spices, and drizzled with a sweet & savoury tahini pomegranate sauce. They make a delicious and easy plant-based breakfast for any day!

An eggless take on the classic Arabic egg fritters.

With many variations of Ejjeh across the Middle East, this vegan version is made with wholesome plant-based ingredients that taste no different than the original.

Using grated potatoes and zucchinis for crispy juicy bites. They’re a fun and easy breakfast that both kids and adults enjoy!

About The Recipe

• Vegan | Eggless
• Loaded with vegetables
• Crispy yet juicy
• Kid-friendly breakfast

What Is Ejjeh?

A traditional Arabic appetizer, Ejjeh (pronounced Eh-jj-eh ‘عجة’) are popular egg fritters (or mini omelettes) across the Middle East. Made of vegetables, herbs, eggs, and a hearty spice mix. Whisked with flour and baking powder to fry in oil for a crunchy-yet-juicy shareable breakfast.

The omelette-like version is typically soft and pillowy, made of diced vegetables. While this version (the fritters) is more on the crispy side, with juicy tender insides – shredding the vegetables instead.

It’s usually served as a side with a collection of appetizers for breakfast or brunch. Or enjoy it as a loaded mid-day snack.

Ingredients For Ejjeh

You can make eggless Ejjeh with a short list of ingredients – including a load of vegetables – and an optional Tahini Pomegranate Sauce. Here is everything you need to make these fritters:

Tahini Pomegranate Sauce:

• Tahini paste – Use good quality tahini to make the most of flavour.

• Pomegranate molasses – A hint of pomegranate molasses adds a nice sweet & savoury kick to the sauce.

• Lemon – freshly squeezed

• Salt to taste

• Water to thin down

How To Make Vegan Ejjeh

The recipe to making these Arabic fritters is fairly simple. It’s best to prepare all the ingredients ahead of time, to make the process easier. Check out our step-by-step guide below:

Step 1: Prepare the vegetables

Peel the potatoes, wash and dry with a clean cloth. Grate using a cheese grater.
Empty into another clean cloth and squeeze out the water.
Repeat the same for the zucchini (no need to peel).
Cut up the onion, mince the garlic, and chop up the parsley.
Place all the vegetables in a large bowl. 

Step 2: Make the vegan egg mixture

Place the plant-based egg alternative (powder ‘egg’ / blended tofu / liquid ‘egg’) in a bowl.
Whisk in the flour, baking powder, and spices. 

Step 3: Prepare the Ejjeh Batter

Fold the vegetables into the vegan egg mixture.
Stir gently until combined. Use your hands to mix well.

Step 4: Preheat a skillet

In a large pan/skillet over medium-high heat, add the oil and spread around.

Step 5: Fry the Ejjeh

Scoop out the Ejjeh batter (either 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. 

How-To Video

Watch this step-by-step video to see how to make these vegan Ejjeh (Arabic fritters):

Serving The Ejjeh

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

Expert Tips

1. Place the grater on its side to make it easier to grate the vegetables. Simply push the potatoes and zucchinis back and forth on the large-size grate.
   
   
2. Make sure the vegetables are dry. After washing, drying, and grating the potatoes and zucchinis, squeeze out the liquids using a clean towel/cheese cloth to make sure they’re completely dry.

Variations of Ejjeh

• Fritters-like:
  They’re made with shredded vegetables to create a crispy texture on the outside, with juicy insides – like the ones in this recipe.

• Omelette-like:
  They’ve got a softer texture, with pillowy and fluffy insides – made of diced vegetables instead. They usually contain a higher egg-to-vegetable ratio than the fritters. Often referred to as mini-omelettes, served as small patties.

• Frittata-like:
  Some regions make their Ejjeh as a larger frittata-like, made with Arabic spices and herbs.

FAQs

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.

Vegan Ejjeh Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

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 Arabic fritters (known as Ejjeh) are made vegan! They’re crispy on the outside with juicy insides that will warm up your day. Made with grated root vegetables, herbs & spices, and drizzled with a sweet & savoury tahini pomegranate sauce. They make a delicious and easy plant-based breakfast for any day!

Equipment:
– Cheese grater
– Large pan/skillet

Ingredients

• Vegetables:

• 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 

• Vegan Egg Mixture:

• 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 to fry – about 1/2 inch thick

• 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. 
• Place all the vegetables in a large bowl.
• Make the vegan egg mixture:
• Place the plant-based egg alternative (powder ‘egg’ / blended tofu / liquid ‘egg’) in a bowl.
• Whisk in the flour, baking powder, and spices. 
• Prepare the Ejjeh batter:
• Fold the vegetables into the vegan egg mixture.
• Stir gently until combined. Use your hands to mix well.
• Preheat a skillet:
• In a large pan/skillet over medium-high heat, add the oil and spread around.
• Fry the Ejjeh:
• Scoop out the Ejjeh batter (either 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. 

Recipe Video

Notes

• (1) 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) Best texture tip
  
  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.
• (3) Reheating leftovers
  
  Place the leftover Ejjeh in an air fryer basket. Air fry at 325 F for 2 to 3 minutes to return its natural crispiness.

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