Flavorful Chickpea Fritters

Here’s my go-to chickpea fritter recipe, with a crispy outside, soft inside, and a mix of fresh herbs, warm spices, and a hint of garlic that makes them completely irresistible.

These fritters have become our family’s favorite quick dinner option on busy weeknights. I usually make a double batch because they disappear so quickly – and they’re just as good cold for lunch the next day. Nothing better than having extras in the fridge, right?

What Kind of Chickpeas Should I Use?

While this recipe calls for canned chickpeas, you can definitely use dried chickpeas if you prefer – just make sure to soak and cook them until they’re really tender before starting. Most grocery stores carry standard canned chickpeas (also labeled as garbanzo beans), and any brand will work well here. If you’re using canned chickpeas, be sure to drain and rinse them thoroughly to remove the excess sodium and starch. For the best texture in your fritters, you’ll want the chickpeas to be fairly dry before mashing them, so pat them with paper towels after rinsing. The standard 15-ounce can is perfect for this recipe, giving you just the right amount for a batch of fritters.

Options for Substitutions

These fritters are pretty adaptable and you can make several swaps depending on what you have in your pantry:

• Chickpeas: While chickpeas give these fritters their classic texture and taste, you could use white beans or even mashed butter beans. Just make sure to drain and pat them dry really well.
• Plain flour: Feel free to use chickpea flour for a gluten-free option, or whole wheat flour works too. If using chickpea flour, you might need an extra tablespoon of water since it absorbs more liquid.
• Parmesan cheese: Any hard cheese like Pecorino Romano or Grana Padano works great here. For a dairy-free version, try nutritional yeast – use about 3 tablespoons for a similar savory flavor.
• Parsley: You can swap parsley with cilantro, dill, or even fresh basil. If using dried herbs, cut the amount to 1 teaspoon.
• Canola oil: Any neutral cooking oil works fine – try vegetable oil, grapeseed oil, or even light olive oil.
• Tahini sauce: No tahini? Try serving with plain yogurt mixed with lemon juice, or a simple garlic aioli. Even a squeeze of lemon juice works in a pinch!

Watch Out for These Mistakes While Cooking

The biggest challenge when making chickpea fritters is getting the right consistency – too wet and they’ll fall apart, too dry and they’ll be crumbly, so start with just one tablespoon of water and add more only if needed to form patties that hold together.

Many cooks skip the crucial step of thoroughly drying the chickpeas after rinsing, but excess moisture can make your fritters greasy and prevent them from getting crispy – use paper towels to pat them completely dry before mashing.

Temperature control is key when frying: if your oil isn’t hot enough (test with a small piece – it should sizzle immediately), the fritters will absorb too much oil and become heavy, but if it’s too hot, they’ll brown on the outside while staying raw inside – maintain medium heat and don’t overcrowd the pan.

For the crispiest results, resist the urge to flip the fritters more than once, and let them develop a golden crust (about 3-4 minutes per side) before turning.

What to Serve With Chickpea Fritters?

These crispy chickpea fritters are super flexible when it comes to serving options! I love to pair them with a fresh Mediterranean-style salad loaded with cucumbers, tomatoes, and red onions dressed simply with olive oil and lemon juice. For a more filling meal, try serving them in warm pita bread pockets with shredded lettuce and sliced tomatoes – kind of like a vegetarian falafel sandwich. You can also make them the star of a grain bowl by serving them over quinoa or brown rice with roasted vegetables and a generous drizzle of the tahini sauce. If you’re serving these as appetizers, a simple yogurt-cucumber dip or hummus on the side works great for dipping.

Storage Instructions

Keep Fresh: These chickpea fritters stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture – this helps keep them nice and crispy.

Make Ahead: You can prep the fritter mixture up to 24 hours in advance and keep it covered in the fridge. Just give it a quick stir before cooking. This is super handy when you’re planning to serve these for a party or busy weeknight dinner.

Crisp Up: To get these fritters back to their crispy glory, pop them in a skillet over medium heat for a few minutes on each side. You can also warm them in the oven at 350°F for about 5-7 minutes. I don’t recommend microwaving them as they tend to get a bit soggy.

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 50-60 g

Ingredients

• 1 can chickpeas (15 ounces, rinsed and drained)
• 1/4 cup plain flour
• 1/4 cup parmesan cheese, grated
• 1 tablespoon parsley, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 2 tablespoons canola oil
• Tahini sauce for serving

Step 1: Mix Ingredients

In a medium bowl, combine the chickpeas, all-purpose flour, Parmesan cheese, fresh herbs, cumin, garlic powder, salt, and pepper.

Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended and form a cohesive mixture.

Step 2: Shape the Patties

Divide the chickpea mixture into 6 equal parts and shape each portion into thin patties.

Ensure each patty is evenly sized for consistent cooking.

Step 3: Cook the Chickpea Fritters

In a large pan, heat the oil over medium heat until it’s shimmering.

Carefully add the chickpea patties to the pan.

Cook until browned and fully cooked through, approximately 2-4 minutes per side.

Adjust the heat if necessary to prevent burning.

Step 4: Drain and Serve

Once the fritters are cooked, place them on a plate lined with a paper towel to absorb any excess oil.

Serve the chickpea fritters warm, accompanied by tahini sauce or your favorite sauce.

Enjoy your homemade chickpea fritters!