Chickpea Fritters
These crispy Chickpea Fritters are quick and easy to make in just 20 minutes, and have a puffy, light texture. You can eat them as is with yogurt and fresh Tabbouleh, or stuff them into a pita for a faux falafel sandwich. No need to get out the deep fryer for this recipe!
If you’re looking for chickpea flour recipes, you have to try these little chickpea puffs!
They have a really interesting texture, and almost remind me of a biscuit made with chickpea flour. Seriously, my husband was splitting them just like a biscuit and sticking some yogurt sauce in the middle!
What’s nice about these delicious chickpea fritters is that they are pan fried in a skillet with olive oil. It’s still crispy goodness, but much healthier and less messy than the usual treat. 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. All pretty simple ingredients.
Everything about this recipe is simple, with no heavy machinery or special equipment required. No need for a food processor or anything like that, just a medium bowl for mixing and a pan!
Tips for Best Results
Use a nonstick skillet – Though I have not attempted to use an uncoated pan and there’s a possibility it could work, I recommend using a large nonstick skillet just so you don’t have to worry about sticking.
Use fresh spices – Spices lose their flavor rapidly as they sit in the pantry. The general rule of thumb is that they will stay potently fresh for 3 to 6 months after opening. They won’t necessarily be “bad” at that point, but less flavorful. So try to use freshly purchased spices here for optimal flavor.
Let the dough sit for 10 minutes before cooking – Though this recipe takes 20 minutes to make, 10 of those minutes are actually just waiting for the chickpea flour to hydrate and thicken. This is an important step for the best texture.
Step by Step Overview:
Add chickpea flour to a bowl (I purchase Bob’s Red Mill brand), and add sea salt, baking soda, ground cumin, ground coriander, yellow curry powder, garlic powder, and onion powder:
Stir that all together to combine, then add lemon juice and water to hydrate the chickpea flour.
It will look like a thick cookie dough:
Use a cookie scoop to portion out little mounds of the chickpea mixture, and put them directly in a skillet with some olive oil (here’s the size I like to make the little mounds):
Fry the chickpea fritters for 2 minutes on each side over medium-high heat, until golden brown, and watch as they puff up in the hot oil!
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, that something like a flavorless vegetable oil cannot add.
Drain the fritters on a paper towel-lined plate or baking sheet as you pull them out of the frying pan, to absorb any excess oil.
I also like to sprinkle them with a pinch of salt while still hot.
How to Serve
I like to eat these chickpea fritters on their own as a healthy snack, but these are also great if you stick them in a pita with some lettuce, tomato, and tzatziki sauce. You can even dip in a little bit of yogurt sauce with minced garlic, or make a fresh tahini sauce.
For complimentary sides, serve alongside Stuffed Cherry Peppers or Stuffed Mini Peppers, and a fresh Antipasto Platter with Stuffed Grape Leaves.
I also recommend these Zucchini Fritters which are pan-fried in olive oil. They’re wonderful with yogurt dipping sauce too. Enjoy!
Recipe Variations
You can certainly experiment with the spices and flavorings you add to this chickpea fritter recipe.
Try mixing fresh herbs like chopped fresh parsley or chopped cilantro into the actual fritter ingredients, or into the sauce.
You can also smash a few whole chickpeas and mix them into the batter for a different texture from the chick pea flour alone.
Recipe Tips and FAQ
Let cool completely, then store in an airtight container in the fridge for up to 1 week.
Yes, store in an airtight container for up to 2 months. For best results, let thaw in the fridge overnight before reheating.
For the crispiest results, it’s best to pan fry them in a skillet with a tablespoon or two of olive oil, for a couple minutes on each side, until hot. The microwave can work, at 50% power in 30 second intervals, but the fritters will not be crispy.
I like Bob’s red mill and find it to be the most widely available. You may find other brands labeled as “garbanzo beans” flour. They are the same thing.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Chickpea Fritters
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
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with photos, writing, and more tips in August 2018. Originally published April 2013. This post contains an amazon affiliate link.
97 Comments on “Chickpea Fritters”
Really love these! Easy, tasty, healthy.
So glad to hear this!!
Hi Joanne,
It’s me again!
I just made them and they are delicious; with or without the accompaniment that I used – I made a mint-coriander- fresh coconut chutney. One got burnt (slightly on the outside, by answering a t’phone call) but I ate that too. Thank you.
Hi Marise, that’s really great to hear. The chutney sounds amazing!!
Hi. I have developed my own version of these. I use Garum Masala instead of Curry Powder as I can’t have hot spices. Also I add finely chopped red onion, which tastes really good in them & finely grated carrot which gives a moister texture. I find some finely chopped fresh rosemary & a little black pepper is good too. The great thing with this sort of recipe is that everyone can make their own version. Theres plenty of scope for creativity.
I halved the recipe as not used to cooking with chickpea flour and I wish I hadn’t. This is surprisingly really tasty. We’re doing babyled weaning so I’m hoping my little guy likes it too. Thanks so much! I’ve bookmarked for future use too 😉
Hello Joanne
Tks for the response. I am just about to make them as it is lunch time in Holland and I was a little nervous in adding the real onions/garlic chopped, so I followed your recipe. By the way ENO FRUIT SALT is used by us Indians, mostly as a substitute for Baking soda. Shall revert how the final product emerged!
Have a lovely day! Cheers!
Hello,
I am of Indian origin and I came across this recipe today, it looks like scones! I have not tried it yet but sure will; just one question, instead of onion powder, garlic powder, could I add minced or finely chopped garlic and onions and also some coriander leaves. Then could I substitute baking soda with Eno fruit salt….?
Sorry for bombarding you with all these questions, just like to know. Thank you.
Marise
Hi Marise, yes feel free to add those flavorings, that shouldn’t affect anything. However, I wouldn’t suggest substituting the baking soda. That’s important for the rise.
Absolute perfection!! The first batch didn’t last long in our house, so I had to make a triple batch. Everyone loves them!
Hi Leigh, that’s wonderful. Enjoy!
I’ve made banana bread and waffles, both were so good! I can’t get overboard the fluffiness of the waffles and that the banana bread had the same texture as reg! That amazes me!
Can i make these in a muffin tin with oil on the bottom
ran accross this recipe, i was wanting a snack, but not realy spicy, i used cinnamon and 1 tablespoon of coconut sugar. was a little bitter, but i think i can improve a little. by the way i also replaced the water with milk. possiabilities of a quick snack or dessert. if any ideas let me know.
ronda
While mine didn’t turn out as yours at all, they were still delicious! The seasoning is excellent. I’ve made the recipe two times, and will do again. It’s supereasy. They taste as best when fresh and warm.
I made these tonight – scrumptious! I adapted it by removing most of the savory seasonings, and adding in cinnamon instead with a sprinkle of sugar. I served them with fruit on top – strawberries and peaches, and it was heavenly. Thank you for sharing!
I just made these today and oh my goodness I love them! They’re so delicious- thanks for the recipe!!
I have used chickpea flour before but not like this. Will be using this, thanks.
thats funny, its called ‘phulki’ in urdu (pakistan) and we serve these dunked in a yoghurt sauce.
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!
Hi Rolande, that sounds great, thanks for sharing!
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?
Gracias!
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.
Tks. Maybe Vital Gluten Flour?
I’ve baked just a little with garbanzo bean flour and now I’m intrigued by these fluffy biscuits.