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.

Leave a comment:


  1. Beth posted on April 2, 2013 at 9:44 am (#)

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

    • Joanne Ozug replied on April 2nd, 2013 at 12:53 pm

      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. Maria posted on April 2, 2013 at 9:45 am (#)

    These are SUPERB!!! Love ’em!

    Thanks for sharing this great recipe and idea!


    • Joanne Ozug replied on April 2nd, 2013 at 12:53 pm

      Thank you Maria! They’re wonderful little bites.

  3. Mallory @ Total Noms posted on April 2, 2013 at 9:53 am (#)

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

    • Joanne Ozug replied on April 2nd, 2013 at 12:54 pm

      Thanks Mallory! That’s a smart idea about making it party food.

  4. Tommy posted on April 2, 2013 at 10:26 am (#)

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

    • Joanne Ozug replied on April 2nd, 2013 at 12:56 pm

      Thanks Tommy! I think a chickpea fritter puff eating race sounds good. I’m going to win! =)

      • Tommy replied on April 2nd, 2013 at 5:15 pm

        Ha, challenge accepted! :)

  5. Kiran @ posted on April 2, 2013 at 12:06 pm (#)

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

    • Joanne Ozug replied on April 2nd, 2013 at 12:58 pm

      Kiran, I’m so thrilled to discover there is another “real” name for these!!! Thanks so much.

  6. Myrtle posted on April 2, 2013 at 1:00 pm (#)

    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.

    • Joanne Ozug replied on April 2nd, 2013 at 4:16 pm

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

      • Myrtle replied on April 3rd, 2013 at 4:10 pm

        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. :(

        • Joanne Ozug replied on April 3rd, 2013 at 4:19 pm

          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. Rebecca posted on April 2, 2013 at 2:29 pm (#)

    would these be good with gravy on them?

    • Joanne Ozug replied on April 2nd, 2013 at 4:13 pm

      I haven’t tried it, but if it sounds good to you, I’m sure it will be!

  8. Gail posted on April 2, 2013 at 2:57 pm (#)

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

    • Joanne Ozug replied on April 2nd, 2013 at 4:15 pm

      Hi Gail, the one I used is sold by Bob’s Red Mill. They make all sorts of specialty flours and ingredients, and most stores seem to carry them these days. If you can’t find it in store, the Amazon price seems decent

      I don’t think you can make it yourself, as it’s a super fine stone ground flour. I wish we could!

      • Pegreads replied on April 4th, 2013 at 1:06 pm

        It can also be called Garbanzo Flour but I think also some have it as Garam Flour.

        • Joanne Ozug replied on April 4th, 2013 at 2:01 pm

          Thanks for sharing!

  9. Anita at Hungry Couple posted on April 2, 2013 at 6:04 pm (#)

    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!!

    • Joanne Ozug replied on April 2nd, 2013 at 6:37 pm

      That’s correct, Anita. No fat in the dough, and it’s amazing how fluffy and not dry they taste in the inside!

  10. Norma-Platanos, Mangoes and Me! posted on April 3, 2013 at 9:04 am (#)

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

    • Joanne Ozug replied on April 3rd, 2013 at 10:20 am

      Thanks Norma! I appreciate it =)

  11. Caroline posted on April 3, 2013 at 1:32 pm (#)

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

    • Joanne Ozug replied on April 3rd, 2013 at 4:21 pm

      Thanks Caroline! They are delightful!

  12. Roz posted on April 3, 2013 at 1:33 pm (#)

    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!

    • Roz replied on April 3rd, 2013 at 1:38 pm

      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. Kalyn posted on April 4, 2013 at 2:42 am (#)

    So intrigued by this recipe!

    • Joanne Ozug replied on April 4th, 2013 at 9:16 am

      Hi Kalyn, these falafel puffs are wonderful! If you ever get some chickpea flour I highly recommend them.

  14. Deanna posted on April 4, 2013 at 9:25 am (#)

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

    • Joanne Ozug replied on April 4th, 2013 at 12:41 pm

      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. Meg posted on April 4, 2013 at 10:41 am (#)

    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! :)

    • Joanne Ozug replied on April 4th, 2013 at 12:47 pm

      Thank you Meg! I’m a little addicted to chickpeas…sometimes I will open up a can, rinse, and eat!

  16. Beverly posted on April 4, 2013 at 5:11 pm (#)

    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!

    • Joanne Ozug replied on April 4th, 2013 at 6:54 pm

      Wow, that’s a really cool recipe! Thanks for sharing Beverly.

  17. Roxana | Roxana's Home Baking posted on April 9, 2013 at 11:11 pm (#)

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

  18. gerard posted on May 7, 2013 at 7:59 am (#)

    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?


    • Joanne Ozug replied on May 7th, 2013 at 8:56 am

      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.

      • Anonymous replied on May 7th, 2013 at 10:38 am

        Tks. Maybe Vital Gluten Flour?

  19. Rolande posted on July 22, 2013 at 10:49 am (#)

    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!

    • Joanne Ozug replied on July 23rd, 2013 at 4:56 pm

      Hi Rolande, that sounds great, thanks for sharing!

  20. sumz posted on March 21, 2014 at 2:23 am (#)

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

  21. Saniel posted on August 18, 2014 at 11:23 pm (#)

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

  22. Ashley posted on April 11, 2015 at 6:44 pm (#)

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