Chickpea Fritter Puffs
I would eat 1,000 of these if my stomach let me.
So not kidding.
I bet you’re wondering what these are, and my best answer is that they’re these crispy on the edges but fluffy in the middle chickpea falafel fritter puff biscuit things. They’re made from chickpea flour whisked with a bunch of spices and hydrated with lemon juice and water, and when you pan fry them in a little bit of olive oil, they puff up like little biscuit fritters. My husband was splitting them just like a biscuit and sticking some yogurt sauce in the middle!
I don’t want to say “I’m addicted to these” because that sounds so contrived…but really, I am addicted to these! They’re a filling snack made from ground up chickpeas and they’re just. so. crispy. fluffy. puffy. delicious.
You must try them, I insist.
I like to eat them on their own, but these are also great if you stick them in a pita with some lettuce, tomato, and tzatziki sauce.
To make them, whisk to combine a bunch of spices (like curry powder and cumin) with the chickpea flour, and add lemon juice and water to hydrate it. It will look like a thick cookie dough:
Use a cookie scoop to portion out little mounds, and put them directly in a skillet with some hot oil (here’s the size I like to make the little mounds):
Fry them for 2 minutes on each side, and watch as they puff up! FYI, you’ll get prettier browning on the second side with these little patties. I’m sure you can get a more even, robust crunch if you deep fry them, but I love pan frying in just a little bit of olive oil. It really adds a lovely flavor to the chickpeas:
Drain them on a paper towel and either eat them by themselves or dip in a little bit of yogurt sauce.
Enjoy! And bonus: these are gluten-free for those who cannot consume gluten.
Have you ever cooked with chickpea/garbanzo bean flour before? If you’ve had something delicious with it, let me know in the comments section below.
Chickpea Fritter Puffs
- 1 cup chickpea flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp yellow curry powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 tsp lemon juice
- 1/2 cup hot water (filter it if your tap water doesn’t taste good)
- about 1/4 cup olive oil, for frying
- Whisk to combine the chickpea flour, salt, baking soda, cumin, coriander, curry powder, garlic powder, and onion powder. Once the dry ingredients are blended, add the lemon juice and water, and stir to combine (it will be a thick, lumpy mixture). Let the mixture sit for 10 minutes to give the chickpea flour a chance to hydrate (it will get even thicker!)
- Heat up a nonstick skillet over medium high heat, and add enough olive oil to coat the bottom of the pan. Use a cookie scoop to portion out small mounds of the chickpea mixture into the hot oil, then coat a spatula with oil and lightly press the tops to smush the mounds down into patties. Let the patties cook for about 2 minutes on each side until they’re golden brown, and you’ll see them puff up considerably. Drain them briefly on paper towels after frying and enjoy them while they’re hot! You can serve them with a sprinkle of good quality salt or some tzatziki sauce. Enjoy!
This recipe is an adapted version of a recipe called “Falafel Patties” on the package of Bob’s Red Mill Chickpea Flour.All images and text © .
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