Chickpea Fritters

These crispy Chickpea Fritters are quick and easy to make, and have a puffy, light texture. You can eat them as is with yogurt, or stuff them into a pita for a faux falafel sandwich!

There’s no need to get out the fryer for this recipe, as these fritters are pan fried in a skillet with olive oil. It’s still crispy goodness, but much healthier than the usual treat.

Chickpea Fritters - Chickpea Flour Recipes

These chickpea fritters have a really interesting texture, and remind me of a biscuit made with chickpea flour.

As in, my husband was splitting them just like a biscuit and sticking some yogurt sauce in the middle!

They’re crispy and golden on the edges, but have a fluffy interior.

We also add an assortment of spices to the chickpea flour, like cumin, coriander, and yellow curry, to give it a really delicious flavor.

Chickpea Patties - Garbanzo Bean Flour Recipes

I like to eat these fritters on their own, but these are also great if you stick them in a pita with some lettuce, tomato, and tzatziki sauce.

How to Make Chickpea Fritters:

Add chickpea flour to a bowl, and add salt, baking soda, cumin, coriander, yellow curry powder, garlic powder, and onion powder:

Chickpea Flour Fritters

Stir that together to combine, then add lemon juice and water to hydrate it.

It will look like a thick cookie dough:

Garbanzo Flour Fritters

Use a cookie scoop to portion out little mounds, and put them directly in a skillet with some olive 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!

Vegan Chickpea Fritters

FYI, you’ll get prettier browning on the second side with these chickpea 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 the fritters on a paper towel and either eat them by themselves or dip in a little bit of yogurt sauce.

Chickpea Fritters - Chickpea Flour Biscuits

I also recommend these Zucchini Fritters which are pan-fried in olive oil. They’re wonderful with yogurt sauce too. Enjoy!

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5 from 7 votes

Chickpea Fritter Puffs

These quick and easy chickpea fritters are flavored with spices and pan fried in olive oil until puffed and crispy!
Course Snack
Cuisine Mediterranean
Keyword chickpea fritters
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 easily doubles, triples, etc
Calories 238kcal

Ingredients

  • 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
  • about 1/4 cup olive oil for frying

Instructions

  • Whisk to combine the chickpea flour, salt, baking soda, cumin, coriander, curry powder, garlic powder, and onion powder.
  • 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 and 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!

Notes

 Recipe adapted from the back of the Bob's Red Mill Garbanzo Bean Flour bag.

Nutrition

Calories: 238kcal | Carbohydrates: 35g | Protein: 13g | Fat: 4g | Sodium: 778mg | Potassium: 507mg | Fiber: 6g | Sugar: 6g | Vitamin C: 2.9% | Calcium: 2.7% | Iron: 17.1%

Post updated with photos, writing, and more tips in August 2018. Originally published April 2013. This post contains an amazon affiliate link.