Easy Chickpea Fritters

chickpea fritters on plate with cucumbers.

With just a few ingredients and a quick cooking time, these Chickpea Fritters are a protein--packed meal that's ready in under 20 minutes. (And they reheat well for the future, too!)

Course Dinner

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings -6

Calories 210kcal

Author Amy Palanjian

Equipment

Ingredients

14.5- ounce can chickpeas (rinsed and drained; sometimes called garbanzo beans)
¼ cup all-purpose flour
¼ cup grated Parmesan cheese (or nutritional yeast to make dairy-free)
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
2 tablespoons water
2 tablespoons olive oil
Cucumber-yogurt sauce, tzatziki, or hummus for serving

US Customary - Metric

Instructions

Drain the chickpeas (I save the liquid to use as an egg replacer in baking). Rinse with cold water (this removes some of the sodium).
Add to a shallow dish with the flour, Parmesan, cumin, garlic powder, salt, and 2 tablespoons water.
Mash with a potato masher until very smooth and uniform, adding another 2-4 tablespoons of water as needed.
Form into round, flat patties using 1 tablespoon batter in each. Patties should be about ½ inch thick.
Add olive oil to a pan over medium heat and cook the fritters for 2-3 minutes on each side or until golden brown.
Place onto a paper towel to drain, if desired, and serve warm with desired dips.

Notes

Once cooled, store in an airtight container for up to a week. Warm in the microwave, toaster oven, or air fryer briefly to serve.
Use gluten-free flour blend in place of the all-purpose flour to make these gluten-free.
To make in an air fryer, coat the tray with nonstick spray or avocado oil, place the patties on top and spray with oil. Cook at 375 degrees F for 6-8 minutes or until golden brown.
Add minced fresh parsley for more fresh flavor, if desired.

Nutrition