Chickpea Fritters
These chickpea fritters are quick, filling, and a bit crunchy, making them perfect for a weeknight dinner or as a snack.
Ingredients
Main ingredients
- 1 can chickpeas, drained and rinsed Reserve a few whole for texture if preferred.
- 1/2 cup fresh herbs, chopped (parsley, cilantro, or dill) Parsley gives classic flavor; cilantro brightens.
- 1/2 cup breadcrumbs or flour Use gluten-free breadcrumbs or chickpea flour to keep it GF.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- to taste Salt and pepper
- Oil for frying neutral oil with a high smoke point (canola, vegetable, or light olive oil)
Instructions
Preparation
- Drain and rinse the chickpeas. Place them in a bowl and mash with a fork or potato masher until mostly broken but still a bit chunky.
- Add chopped herbs, breadcrumbs or flour, chopped onion, minced garlic, cumin, paprika, salt, and pepper.
- Stir thoroughly until the mixture holds together when pressed. Add a touch more crumbs or a splash of water if it’s too loose.
Cooking
- Heat about 2–3 tablespoons of oil in a frying pan over medium heat. The oil should shimmer but not smoke.
- Shape the mixture into small patties (2–3 inches across). Press them firmly so they don’t fall apart while frying.
- Fry in batches for 3–4 minutes per side, or until deep golden brown and crisp. Don’t overcrowd the pan.
- Transfer fritters to paper towels to drain briefly. Serve warm with your favorite dipping sauce.
Notes
These fritters can be served in pita pockets, as appetizers, or topped with various sauces. Store in an airtight container for up to 3-4 days or freeze for longer-term storage. Reheat in a skillet for best results.