Chickpea Fritters
These chickpea fritters have crispy, golden brown edges and a soft center seasoned with garlic and a little cayenne. I use canned chickpea to keep these super simple. There’s no soaking or simmering needed.
The small patties cook in a skillet and are ready in about 40 minutes. Serve them warm as a snack or party appetizer with a cool dip on the side.
Kim’s Tip for Crisp Chickpea Fritters
Don’t process the chickpeas until they’re completely smooth. You want a fine, grainy mixture with a few small pieces still visible. The centers of the fritters should have some texture rather than feeling smooth like hummus.
Once the patties go into the skillet, let the first side cook until it’s golden brown before turning them. Leave a little room between each fritter so they cook properly.
For dipping, serve the warm fritters with our easy onion dip or homemade ranch dressing.
How to Make Chickpea Fritters
Process the chickpeas: Add the drained and rinsed chickpeas to a food processor or blender. Process just until they have a fine, grainy texture. Stop before the mixture becomes smooth.
Mix and shape: Transfer the chickpeas to a large bowl. Stir in the egg, flour, garlic, cornstarch, salt, black pepper, and cayenne pepper. Shape the mixture into 12 to 15 patties about 2 inches wide, pressing each one firmly enough to hold together.
Fry in batches: Heat the oil in a large skillet over medium heat. Add 5 to 6 patties, leaving some space between them. Cook for 3 to 4 minutes per side, or until both sides are golden brown. Repeat with the remaining patties.
Serve: Garnish the fritters with fresh parsley, if desired, and serve them warm with ranch or onion dip.
Ingredients
- 31 ounces chickpeas, drained and rinsed; 2 (15.5 ounce) cans
- 1 large egg
- 2 tablespoons all-purpose flour
- 3 garlic cloves, finely minced
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ to 1 teaspoon cayenne pepper, adjust according to your taste
- ⅓ cup avocado oil, may substitute with cooking oil of your choice
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Instructions
- Add the chickpeas to a food processor or blender. Process just until a fine, grainy texture forms. Do not blend until smooth.31 ounces chickpeas
- Transfer the chickpeas to a large bowl. Add the egg, flour, garlic, cornstarch, salt, black pepper, and cayenne pepper. Stir until well combined.1 large egg2 tablespoons all-purpose flour3 garlic cloves1 tablespoon cornstarch¾ teaspoon salt½ teaspoon black pepper½ to 1 teaspoon cayenne pepper
- Heat the avocado oil in a large skillet over medium heat.⅓ cup avocado oil
- Shape the mixture into 12 to 15 patties about 2 inches wide.
- Working in batches, add 5 to 6 patties to the skillet, leaving space between them. Cook for 3 to 4 minutes per side, or until golden brown.
- Garnish with fresh parsley and serve warm with French onion or ranch dip, if desired.
Notes
- Store leftover chickpea fritters in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the fritters cool, arrange them on a parchment-lined baking sheet, and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.
- Reheat refrigerated fritters in a 350°F oven for 15 to 20 minutes or in a skillet over medium-low heat until warmed through.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 chickpea fritters. Actual calories will vary.