With just a few ingredients and a quick cooking time, these Chickpea Fritters are a protein-packed meal that’s ready in under 20 minutes. (And they reheat well for the future, too!)
I love turning simple pantry staples into easy vegetarian meals for kids, especially when it involves making fritters. Much like my Broccoli Fritters, Zucchini Tots, and Quinoa Fritters, this Chickpea Fritter recipe is super easy to make and seriously delicious to eat.
These fritters are easy to adjust for allergies, can be made on the stove top or in the air fryer, and are great with a range of dipping sauces including Cucumber Yogurt Sauce, Peanut Sauce, salsa, guacamole, hummus, and ketchup.
They are also made with affordable ingredients and taste like falafel, but are much easier to make at home!
(You may also like Soft Roasted Chickpeas, Chicken Fritters, Lentil Patties and Chickpea Blondies.)
Table of Contents
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Ingredients You Need
Below is a look at the ingredients you need to make these Chickpea Fritters so you know what to have on hand.
- Chickpeas (rinsed and drained): I like to use canned chickpeas, which are sometimes called garbanzo beans, to make this easy. You can also cook chickpeas from dry if you want. Cook fully, drain, and let cool before you start the recipe.
- All-purpose flour: Adding a little flour to the mixture helps it hold together. You can use a gluten-free flour blend as needed to make this recipe gluten-free.
- Parmesan cheese: Grated Parmesan cheese adds nice flavor to these plant-based patties.
- Cumin, garlic powder, and salt: A mix of these three ensures the chickpea patties are flavorful enough for kids and adults, without being overpowering.
- Olive oil: I like to pan-fry my fritters in extra-virgin olive oil. You can also use butter or avocado oil if you prefer.
- Cucumber-yogurt sauce, tzatziki, or hummus for serving as you like.
Step-by-Step Instructions
Below is a preview of how to make this Chickpea Fritters recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Drain the chickpeas (I save the liquid for an egg replacer to use in baking). Rinse with cold water (this removes some of the sodium).
Step 2. Add to a shallow dish or bowl with the rest of the ingredients except the olive oil.
Step 3. Mash with a potato masher or fork until very smooth.
Step 4. Form into round, flat patties. Add olive oil to a pan or skillet over medium heat and cook the fritters until golden brown.
Frequently Asked Questions
Make sure the mixture isn’t too wet, mash the chickpeas well, and use enough binder (flour) to help them hold together.
They’re soft inside, easy to hold, and packed with plant-based protein and fiber. And they are a flavorful way to serve nutrient-dense beans.
Yes! To make in an air fryer, coat the tray with nonstick spray or avocado oil, place the patties on top and spray with oil. Cook at 375 degrees F for 6-8 minutes or until golden brown.
How to Store
Once cooled, store leftover Chickpea Fritters in an airtight container for up to a week. Warm in the microwave, toaster oven, or air fryer briefly to serve. You can also freeze these in a freezer bag with as much air removed as possible for a future week.
Best Tips for Success
- Use gluten-free flour blend in place of the all-purpose flour to make these gluten-free.
- Add fresh herbs such as minced fresh parsley for more fresh flavor, if desired.
- Serve with desired dipping sauces and/or pita bread if you’d like or add them to my Vegetarian Hummus Wrap.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Chickpea Fritters
Ingredients
- 14.5- ounce can chickpeas (rinsed and drained; sometimes called garbanzo beans)
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese (or nutritional yeast to make dairy-free)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons water
- 2 tablespoons olive oil
- Cucumber-yogurt sauce, tzatziki, or hummus for serving
Instructions
- Drain the chickpeas (I save the liquid to use as an egg replacer in baking). Rinse with cold water (this removes some of the sodium).
- Add to a shallow dish with the flour, Parmesan, cumin, garlic powder, salt, and 2 tablespoons water.
- Mash with a potato masher until very smooth and uniform, adding another 2-4 tablespoons of water as needed.
- Form into round, flat patties using 1 tablespoon batter in each. Patties should be about ½ inch thick.
- Add olive oil to a pan over medium heat and cook the fritters for 2-3 minutes on each side or until golden brown.
- Place onto a paper towel to drain, if desired, and serve warm with desired dips.
Notes
- Once cooled, store in an airtight container for up to a week. Warm in the microwave, toaster oven, or air fryer briefly to serve.
- Use gluten-free flour blend in place of the all-purpose flour to make these gluten-free.
- To make in an air fryer, coat the tray with nonstick spray or avocado oil, place the patties on top and spray with oil. Cook at 375 degrees F for 6-8 minutes or until golden brown.
- Add minced fresh parsley for more fresh flavor, if desired.
Nutrition
This post was first published January 2024.
Easy recipe, great taste and easy to add to