Chickpea Fritters are crisp little patties that smell warm and toasty as they fry. They make weeknight dinners easy and comforting when the family wants something simple and filling. If you like quick chickpea ideas, try them with a bright salad or something creamy like this avocado chickpea tuna salad for a hearty combo that tastes like home.
Why Make This Recipe
- Quick & easy: ready in about 30 minutes from start to finish.
- Family favorite: kids and grown-ups enjoy the crunchy outside and soft inside.
- Budget-friendly: uses pantry staples like canned chickpeas and simple spices.
- Make-ahead friendly: you can fry or bake a big batch and reheat later.
This recipe stands out because the fritters keep a light, tender center while the edges turn golden and slightly nutty. They give that warm, cozy feeling — like a small, satisfying hug after a long day.
Ingredients
For the base:
- 2 cups cooked or canned chickpeas, drained and rinsed (about one 15 oz can)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated (optional for color and sweetness)
For the binder and flavor:
- 1 large egg (or 2 tbsp flaxseed + 6 tbsp water for vegan)
- 1/3 cup plain breadcrumbs (or use panko)
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and black pepper to taste
For frying / finishing:
- 2–3 tablespoons olive oil or vegetable oil for the pan
- Lemon wedges for serving
Helpful notes:
- If you want gluten-free, use gluten-free breadcrumbs or crushed rice crackers.
- For a slightly creamier mix, add 1–2 tablespoons plain yogurt.
If you enjoy chickpea meals, you might also like a spicier skillet version such as chickpea shakshuka.
How to Make Chickpea Fritters
- Prep first: pat the chickpeas dry and roughly mash them in a bowl. Preheat a skillet over medium heat.
- Mini-tip: leaving some whole bits gives a nice texture; don’t mash completely smooth.
- Add the onion, garlic, grated carrot, parsley, spices, salt, and pepper to the mashed chickpeas. Stir to combine.
- Why this matters: the veggies add moisture and sweetness so the fritters aren’t dry.
- Stir in the egg (or flax mixture) and breadcrumbs. Mix until the mixture holds together when pressed. Adjust breadcrumbs if too wet or add a splash of water if too dry.
- Mini-tip: test by forming a small patty and pressing gently — it should stay together.
- Shape the mix into small patties (about 2–3 inches across). Place them on a plate while you heat the oil.
- Why this step matters: uniform size helps even cooking.
- Heat 2 tablespoons oil in the skillet over medium heat. Cook fritters 3–4 minutes per side until golden brown and crisp. Add more oil as needed. Drain on paper towels.
- Mini-tip: avoid crowding the pan; give each patty space so they crisp up.
- Serve warm with lemon wedges and a little yogurt or chutney on the side.
- Why this matters: the acid brightens the warm, nutty flavors.
How to Serve Chickpea Fritters
- Serve stacked on a plate with a spoonful of yogurt or tzatziki, a squeeze of lemon, and chopped parsley.
- Make a family-style platter with pita, sliced tomatoes, cucumber, and pickled onions for dipping.
- Turn them into sandwiches: place fritters in soft rolls with lettuce, mayo, and a quick slaw.
How to Store Chickpea Fritters
- Fridge: cool completely, then store in an airtight container for up to 3 days.
- Freezer: flash-freeze fritters on a tray, then transfer to a freezer bag for up to 2 months.
- Reheat: bake at 375°F (190°C) for 10–12 minutes or pan-fry for a few minutes per side until hot and crisp. Microwaving will heat but soften the crust.
Tips to Make Chickpea Fritters
- Dry the chickpeas well to avoid a soggy mix.
- Taste and season before shaping — spices often need a little more salt.
- Don’t overwork the mix; gentle handling keeps them tender.
- For extra crispness, chill patties 15 minutes before frying.
Variation
- Gluten-free: use gluten-free breadcrumbs or ground oats.
- Vegan: replace the egg with a flax egg (2 tbsp flax + 6 tbsp water) and pan-fry carefully to keep them from falling apart.
FAQs
Can I use canned chickpeas or do I need to cook them from dry?
You can absolutely use canned chickpeas. Drain and rinse them well, then pat dry before mashing. Cooked-from-dry chickpeas also work fine and may taste fresher.
How do I make these crispier?
Make sure the oil is hot enough and avoid crowding the pan. Chill the formed patties briefly before frying and use panko or coarser breadcrumbs for extra crunch.
Can I bake the fritters instead of frying?
Yes. Brush or spray the patties lightly with oil and bake at 400°F (200°C) for about 12–15 minutes, flipping halfway, until golden and firm.
What are good dipping sauces for these?
Simple options include yogurt with lemon and garlic, chutney, tahini sauce, or a quick spicy mayo.
Conclusion
These Chickpea Fritters bring warm, homey comfort to a busy weeknight. The outside gets golden and crunchy while the inside stays soft and slightly nutty — a texture that makes people come back for seconds. If you want more ideas or alternate takes, try this helpful recipe roundup like Chickpea Fritters {Great For Meal Prep} or the kid-friendly spin at Easy Chickpea Fritters for extra inspiration. Please leave a comment and a star rating if you make them, and share on Pinterest or Facebook so friends can try them too. What twist did you try? Let us know below!
Print
Chickpea Fritters
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden chickpea fritters that are easy to make and perfect for weeknight dinners.
Ingredients
- 2 cups cooked or canned chickpeas, drained and rinsed (about one 15 oz can)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated (optional for color and sweetness)
- 1 large egg (or 2 tbsp flaxseed + 6 tbsp water for vegan)
- 1/3 cup plain breadcrumbs (or use panko)
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and black pepper to taste
- 2–3 tablespoons olive oil or vegetable oil for frying
- Lemon wedges for serving
Instructions
- Pat the chickpeas dry and roughly mash them in a bowl. Preheat a skillet over medium heat.
- Add the onion, garlic, grated carrot, parsley, spices, salt, and pepper to the mashed chickpeas. Stir to combine.
- Stir in the egg (or flax mixture) and breadcrumbs. Mix until the mixture holds together when pressed. Adjust breadcrumbs if too wet or add a splash of water if too dry.
- Shape the mix into small patties (about 2–3 inches across). Place them on a plate while you heat the oil.
- Heat 2 tablespoons oil in the skillet over medium heat. Cook fritters 3–4 minutes per side until golden brown and crisp. Add more oil as needed. Drain on paper towels.
- Serve warm with lemon wedges and a little yogurt or chutney on the side.
Notes
For gluten-free, use gluten-free breadcrumbs or crushed rice crackers. Fritters can be baked instead of fried.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 fritters
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 50mg