Fifteen Spatulas

Chickpea Fritter Puffs

Falafel Patties Chickpea Fritters

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!

Chickpea fritter mixture spices
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.

Chickpea Puff Falafel

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:

chickpea fritter batter looks like 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):

a scoop of chickpea fritter batter

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:

chickpea fritters frying in olive oil

Drain them on a paper towel and either eat them by themselves or dip in a little bit of yogurt sauce.

a crispy falafel patty being dipped in tzatziki 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

Yield: Serves 1-2, easily doubles, triples, etc


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.

Disclosure: this post contains an amazon affiliate link.

47 comments on “Chickpea Fritter Puffs

  1. How many puffs does this make? :-) Looks delicious!

    • Hi Beth, it depends on sizing but if you use the OXO small cookie scoop I linked to above, it makes about 10-12 puffs. If you’re serving more than two people as a light snack, it’d be best to double or triple the recipe. Enjoy!

  2. These are SUPERB!!! Love ’em!

    Thanks for sharing this great recipe and idea!


  3. How cute are these?! Look delicious too! perfect for a party.

  4. These look tasty! I think I could eat 1,000 right along with you. We could race.

  5. Yum! These are called “channa tikki” in Hindi. Perfect bite size morsels that’s usually serve as a snack in India :)

  6. Mmmm…these look so good!! Don’t you just love Bob’s Red Mill? 😉 I’ll definitely have to make these as soon as I get my hands on some chickpea flour! They look like a great spin-off on falafel.

    • Bob’s Red Mill is awesome! They are nice people too. I love falafel so I knew I would love these too. Chickpeas rock!

      • Okay, I’m just tagging this on to my previous comment because I don’t want to clutter up the comment section. I made these this morning, and they (sadly) ended up nothing like what your picture looks like. They puffed up a little bit in the pan but really just stayed dense and were pretty bitter. I don’t know why. I followed the recipe, but the only thing that I changed was that I used urad flour (made from lentils) instead of chickpea flour, because that’s what I had on hand. Do you think that would change the entire recipe so drastically? It’s really sad, because I so wanted some puffy chickpea biscut-things. :(

        • Hi Myrtle, it is essential that you use chickpea flour =) The recipe is solid, it’s on the side of the Bob’s Red Mill bags so I know it’s been tested many times, and I have also made it many times. Let me know when you get to try them, they’re great!

  7. would these be good with gravy on them?

  8. Where do I purchase the chickpea flour? CanI make this myself if I can find dried chickpeas?

  9. Whoa! OK, love chickpeas, love all these flavors. I have used chickpea flour before but never for anything that looks this scrumptious. I notice there’s no fat (butter, oil) in the actual dough. Is that right? Definitely making these ASAP!!

  10. Norma-Platanos, Mangoes and Me!

    These sound wonderful and knowing my friends I need a lot of them. You always come up with such great dishes…

  11. Oooo these sound so delicious! I can guarantee I would be addicted to them as well!

  12. Hi Joanne!

    I have been watching Chef Dennis’ video from last night that featured you and I want to let you know how much I LEARNED from you (and I have credibility to say that as a college professor) of which I constantly crave new knowledge! I just love your blog now that I’ve found it, and have certainly begun my subscription to your tasty recipes!!! YAY! I’d love to have you pop on over to my newly designed blog (just launched on Sunday in fact) and would be honored if you too would subscribe to my blog too. I hope that is OK to ask! I’m not really sure if it’s appropriate, but I’d love to have you as one of my subscribers!

    • I’m sorry Joanne, let me correct myself . . . my blog isn’t new, it was re-designed. Thanks for your support and delicious recipes that truly make me just want to give up my day job and live in the kitchen preparing them!


  13. So intrigued by this recipe!

  14. Those look dangerous. Dangerously delicious, that is. Hm….. how long until I can open my windows and do fried food again? 😉

    • Haha, I agree Deanna! FYI I don’t find this to be one of those smelly fried food dishes, though I admit I like the fragrance of olive oil so maybe I just don’t notice. Looking forward to warm weather too!

  15. I’m fascinated by these — they seem wholly unique! Definitely nothing I’ve seen before, and I can’t recall sampling a chickpea at any point recently. I need to get up with the times! :)

  16. I’ve been enjoying chick pea flour in this recipe:

    I triple the recipe, keep them in fridge and heat them up in toaster oven for quick, yummy bfast. They’re good alone or with green chutney.

    Thanks for this recipe!

  17. I’ve baked just a little with garbanzo bean flour and now I’m intrigued by these fluffy biscuits.

  18. Joanne, I’m so, so glad I found your website, truly professional and fun.

    Chicpea flour is amazing, called BESAM sometimes.

    Can this recipe be tweaked to make “burger, hot dog buns”???
    Can we use spray instead of oil?


    • Hi Gerard, I have tried lessening the oil and the fritters don’t turn out as well, so I would recommend using the oil. These don’t have gluten development so I’m not sure how well it would work for buns, but I would recommend making them and seeing what you think! Hope you enjoy.

  19. HI! Definitely going to try this! I discovered a similar recipe but flatter. It’s called Basan Roti and is an Indian flatbread made with chickpea flour. I buy mine at Bulk Barn. To mkaae the flat bread is pretty much a 1:1 mix of 1 cup flour to 1 cup water with about a tsp of ground cumin.Cook them like pancakes and unless your cast iron pan is very well seasoned I’d play it safe using a Teflon pan. Cut them into wedges and serve while still warm along with Ironically hummous to dip into with lol! Funny how you can get this ‘bread like’ substance and creamy dip from the same ingredient! My gluten free friends love it too!

  20. thats funny, its called ‘phulki’ in urdu (pakistan) and we serve these dunked in a yoghurt sauce.

  21. I have used chickpea flour before but not like this. Will be using this, thanks.

  22. I just made these today and oh my goodness I love them! They’re so delicious- thanks for the recipe!!

Comments are closed.