Description
Crispy, golden chickpea fritters that are easy to make and perfect for weeknight dinners.
Ingredients
Scale
- 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