Chickpea fritters are an easy and tasty vegetarian recipe for weeknight dinners and meal prep.

Made with canned chickpeas, fresh herbs, spices, and a few other simple ingredients, you can prepare them in a few minutes with a potato masher, fork, or food processor and cook them in an oven, air-fryer, or skillet.

Enjoy chickpea fritters for a delicious and wholesome meal, snack, or appetizer, with pita bread, in a wrap, salads, and bowls, or dip them in a creamy tahini sauce.

chickpea fritters dipped in creamy tahini sauce with a hand

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What are Chickpea Fritters?

Chickpea fritters with marinara sauce and a hand holding a fritter

Our chickpea fritters are small patties made with canned or cooked chickpeas, fresh herbs, spices, and other simple ingredients mashed with a potato masher, fork, or food processor.

While inspired by falafel, chickpea fritters are easier to make and to cook. They are shaped into small flat patties and then cooked in the oven, air fryer, or skillet until crisp outside and tender inside.

Like our readers’ favorite zucchini fritters, this recipe is developed for everyday meals, and it’s fast and easy to prepare with minimal effort.

And just like our other Mediterranean-inspired recipes – think of our whole roasted cauliflower, hummus, mujadara, and lentil tabbouleh – chickpea fritters are delicious drizzled or dipped in tahini sauce, tzatziki, or yogurt tahini sauce.

Chickpea fritters on a white plate with a side of tzatziki sauce

Beyond their wonderful mouthwatering taste, chickpea fritters boast an excellent nutrition profile, packed with plant protein and gut-healthy fiber.

Have them for lunch in a Mediterranean bowl or for dinner next to a creamy tahini salad, fatteh, or fattoush.

You can serve them as part of a mezze (appetizer) platter with other small dishes from the Eastern Mediterranean region like smokey baba ganoush, herby tabouli, refreshing shirazi salad, creamy muhammara, and warm pita bread.

You can even serve them as a snack dipped in avocado spread, red pepper hummus, or marinara sauce.

Chickpea fritters video

Ingredients and Substitutions for Chickpea Fritters

Ingredients for chickpea fritters

Quantities are in the recipe box at the bottom of the page.

Chickpeas

You can make chickpea fritters with drained and rinsed canned chickpeas (also known as garbanzo beans) or with dry chickpeas that you previously soaked and cooked in boiling water until tender.

Check out our “How to Cook Chickpeas” guide to learn how to cook dry chickpeas.

Chickpea Flour or All-Purpose Flour

Use chickpea flour or all-purpose flour to bind the patties together.

Chickpea flour adds a nice chickpea flavor and is gluten-free.

All-purpose flour is more of a pantry staple, so you can use that if you don’t have chickpea flour.

We haven’t tested this recipe with almond flour.

Fresh Parsley

Fresh flat-leaf parsley is best as that’s the variety used in the Mediterranean region, and it goes beautifully with the chickpea flavor.

Substitute fresh cilantro (coriander) for parsley, or do half-half for more aromatic chickpea fritters.

Onion

You can use white, yellow, or red onion.

Substitute shallots, scallions, or green onions for regular onions.

Garlic

Fresh garlic is best because it adds a zestier flavor.

Substitute garlic powder for fresh garlic.

Nutritional yeast or parmesan cheese

Nutritional yeast or grated parmesan cheese are both excellent for adding flavor.

Pick your favorite.

Spices

We recommend ground coriander and ground cumin for that Eastern Mediterranean spin. Feel free to add or omit the spices as you like.

Other spices that work well with this recipe are paprika, cayenne pepper, and turmeric powder.

Salt and Black Pepper

We recommend sea salt or kosher salt and freshly ground black pepper.

Olive oil

You’ll also need extra virgin olive oil to cook the patties. If you cook them in the air fryer or oven, you’ll just need to brush the chickpea fritters with a bit of olive oil.

If you cook them in a skillet, you’ll need a bit more oil, about 2 to 3 tablespoons, so they don’t burn.

Note: this recipe does not require eggs.

Chickpea fritters on a bed of salad with lemon, pickled onions, and tzatziki

How to Make Chickpea Fritters

US cups + grams measurements in the recipe box at the bottom of the page.

Preheat the oven to 400°F or 200°C. Line a baking tray with parchment paper.

To a large mixing bowl, add drained and rinsed chickpeas, chickpea flour or all-purpose flour, finely chopped parsley, finely chopped onion, pressed garlic, ground cumin, ground coriander, nutritional yeast or grated parmesan, water, salt, and black pepper.

Drained chickpeas, onions, flour and fresh herbs in a glass bowl

Mash the ingredients with a potato masher or a fork until coarsely mashed.

Add 1 to 2 more tablespoons of water if you think it’s necessary for the mixture to stick together into patties.

Tip: Alternatively, pulse the ingredients in a food processor for a few seconds. Don’t over-mix, though, or you’ll get hummus instead.

Chickpea batter in a glass bowl and hands holding a potato masher tool

Shape the mixture into 12 small chickpea patties.

Tip: They should be smaller than you think. This way, it’s easier to cook them and serve them.

hands shaping chickpea fritters and a baking tray

Arrange the chickpea patties on the prepared baking sheet and, optionally, brush them with olive oil.

pink brush with oil and chickpea fritters before baking

Bake at 400°F or 200°C for about 20 to 25 minutes or until golden brown.

Arrange on a serving platter and enjoy with fresh parsley on top, a squeeze of fresh lemon juice, and a dip or sauce of your choice.

Chickpea fritters on a white plate with tzatziki sauce and lemon

Serving Suggestions

Chickpea fritters are inspired by Mediterranean and Middle-Eastern flavors, so they go well with anything from those regions.

Chickpea fritters with a dip.

Chickpea fritters with tahini sauce and fresh parsley and a hand dipping a fritter

They are delicious dipped in:

Chickpea fritters added to a salad or bowl

Chickpea fritters on a bed of salad with lemon, pickled onions, and tzatziki

Add them to your favorite salad to boost its protein content. Some salads you could try are:

Chickpea fritters in a wrap, sandwich, or pita bread

Chickpea fritters in pita bread with fresh veggies and tahini sauce

Served like this, they are excellent for a snack or quick lunch!

Stuff them in pita bread with sliced tomatoes, cucumbers, and a spread and sauce of choice. They are delicious with:

Chickpea Fritters as Appetizer (Mezze)

Mezze platter with eggplant and falafel

Mezze is the Eastern Mediterranean and Middle Eastern way of enjoying dinner with friends and family.

It’s a large platter with many small dishes. Chickpea fritters are similar to falafel, and so they go well in a mezze platter with:

Variations

Chickpea fritters cooked three different ways

You can also cook chickpea fritters in the air fryer and on a skillet with similar results. Here’s a picture that shows the difference between the three cooking methods.

Chickpea Fritters in the Air-Fryer

Chickpea fritters in an air fryer before cooking with oil brushed on top

Brush the bottom of your air fryer with oil to prevent the patties from sticking.

Arrange the patties on a single layer, brush them with a lick of olive oil, and air fry them at 400°F or 200 °C for about 15 minutes or until golden brown.

Tip: Depending on your air fryer model, you might need to increase or decrease the cooking time by a few minutes.

Chickpea Fritters on a Skillet

Chickpea fritters in a black skillet

Heat 2 tablespoons of olive oil in a non-stick skillet. Add the patties and cook them on medium heat for about 3 minutes on each side.

Turn them gently with a spatula halfway through cooking.

Zucchini fritters

Tzatziki sauce on zucchini fritters

You can make delicious cakes with zucchini, too. They are juicy inside, crisp, caramelized outside, and excellent for an easy and tasty weeknight dinner.

Check out our zucchini fritters recipe.

Questions

Are chickpeas and garbanzo beans the same?

Chickpeas and garbanzo beans are the same thing. The name chickpeas comes from the Latin “cicer,” while garbanzo is a Spanish-derived word.

Learn more about this nutritious legume in our guide on how to cook chickpeas.

cooked tender chickpeas in a white sift with hand holding a white spoon

Are chickpea fritters and falafel the same?

While all falafel are chickpea fritters, not all chickpea fritters are falafel.

Falafel is a traditional recipe from Eastern Mediterranean and Levantine countries. They are made with soaked, uncooked dry chickpeas mixed with spices and fresh herbs, shaped into round patties, and deep fried in oil. If you are interested, this is our falafel recipe.

Chickpea fritters are a nontraditional recipe often made with canned chickpeas, sometimes flour, and sometimes eggs. The recipe is looser than that of falafel. The patties are generally cooked in the oven, air fryers, or on a skillet and are not deep fried.



chickpea fritters vs falafel side by side

Tips

Adjust the water content: start by adding 2 tablespoons of water to the mixture, mash it, then add 1 to 2 tablespoons more water, if necessary, to form the patties.

You should get a mixture that is not too dry or too wet. You should be able to shape it easily, by hand, without it sticking too much to your hands.

Moderate the salt: canned chickpeas are often stored in a salted liquid. This makes them quite salty, so you won’t need to add much salt to the fritters.

We recommend about 1/2 teaspoon of salt for 2 cans of chickpeas, but you might need a little more or less depending on the brand of chickpeas you are using.

Chickpea fritters on a white plate with a side of tzatziki sauce

Storage & Make Ahead

Make ahead: Chickpea fritters are excellent for meal prep as you can make them ahead and store them in the fridge for days or in the freezer for months.

Refrigerator: You can store the uncooked mixture in an airtight container for up to 4 days. Store the cooked fritters for up to 3 days.

Freezer: Freeze shaped raw patties on a baking tray lined with parchment paper for 2 hours or until solid, then transfer them into a freezer-friendly bag to save space and store for 3 months. Freeze leftover cooked fritters for up to 3 months in a freezer-friendly bag.

Thaw & Reheat: You can reheat or cook the fritters from frozen in a preheated oven at 400°F or 200°C for about 25 minutes if raw and 10-12 minutes if pre-cooked or in the air fryer at the same temperature for 15 minutes if raw and 5-8 minutes if pre-cooked.

More Chickpea Recipes

Chickpeas or garbanzo beans are a nutritious and versatile ingredient to make delicious and easy meals. For example, try our:

For even more ideas, check out our 35+ chickpea recipes list.

More High-Protein Meals

For more high-protein dinner ideas, check out our 30+ High Protein Vegetarian Meals

chickpea fritters on a platter with lemon wedges and tzatziki sauce

Chickpea Fritters

By: Nico Pallotta
5 from 12 votes
Chickpea fritters are an easy and tasty vegetarian recipe for weeknight dinners and meal prep.
Made with canned chickpeas, fresh herbs, spices, and a few other simple ingredients, you can prepare them in a few minutes with a potato masher, fork, or food processor and cook them in an oven, air-fryer, or skillet.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 small fritters
Course: Appetizer, Main Course
Cuisine: International

Ingredients

  • 2 cans (15 oz each) chickpeas or 3 cups/460 grams cooked chickpeas
  • 4 tablespoons chickpea flour or all-purpose flour
  • 3 tablespoons parsley finely chopped
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed, minced, or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons nutritional yeast or grated parmesan
  • 2 tablespoons water
  • ½ teaspoon salt
  • 2 twists black pepper

Instructions 

  • Preheat the oven to 400°F or 200°C. Line a baking tray with parchment paper.
    To a large mixing bowl, add 2 cans (15 oz each) chickpeas (drained and rinsed), 4 tablespoons chickpea flour, 3 tablespoons parsley (chopped), 1 medium onion (chopped), 2 cloves garlic (grated), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 tablespoons nutritional yeast, 2 tablespoons water, ½ teaspoon salt, and 2 twists black pepper.
    Drained chickpeas, onions, flour and fresh herbs in a glass bowl
  • Mash all with a potato masher or a fork until coarsely mashed and pasty.
    Add 1 to 2 more tablespoons of water if you think it’s necessary for the mixture to stick together into patties.
    Tip: You can also pulse everything together in a food processor to speed things up, without over-blending.
    Chickpea batter in a glass bowl and hands holding a potato masher tool
  • Shape the mixture into 12 small chickpea patties.
    hands shaping chickpea fritters and a baking tray
  • Arrange the chickpea patties on the prepared baking sheet and, optionally, brush them with olive oil.
    pink brush with oil and chickpea fritters before baking
  • Bake at 400°F or 200°C for about 20 to 25 minutes or until golden brown.
    Serve with a squeeze of lemon and fresh parsley.
    Chickpea fritters on a white plate with tzatziki sauce and lemon

MAKE IT A MEAL

  • Serve chickpea fritters on your favorite salad leaves with quartered cherry tomatoes, a dollop of tzatziki, quick pickled red onions, pita bread, and a drizzle of tahini sauce.
    For more ideas, check out our "Serving Suggestions" chapter linked in the notes below.
    Chickpea fritters on a bed of salad with lemon, pickled onions, and tzatziki

Video

Easy Chickpea Fritters

Notes

Nutrition information is an estimate for 1 chickpea fritter out of 12.
STORAGE & MAKE AHEAD
Make ahead: Chickpea fritters are excellent for meal prep as you can make them ahead and store them in the fridge for days or in the freezer for months.
Refrigerator: You can store the uncooked mixture in an airtight container for up to 4 days. Store the cooked fritters for up to 3 days.
Freezer: Freeze shaped raw patties on a baking tray lined with parchment paper for 2 hours or until solid, then transfer them into a freezer-friendly bag to save space and store for 3 months. Freeze leftover cooked fritters for up to 3 months in a freezer-friendly bag.
Thaw & Reheat: You can reheat or cook the fritters from frozen in a preheated oven at 400°F or 200°C for about 25 minutes if raw and 10-12 minutes if pre-cooked or in the air fryer at the same temperature for 15 minutes if raw and 5-8 minutes if pre-cooked.
ALSO ON THIS PAGE

Nutrition

Calories: 86kcal, Carbohydrates: 14g, Protein: 5g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 198mg, Dietary Fiber: 4g, Sugar: 3g, Vitamin A: 99IU, Vitamin B6: 0.1mg, Vitamin C: 3mg, Vitamin E: 0.2mg, Vitamin K: 18µg, Calcium: 28mg, Folate: 80µg, Iron: 2mg, Manganese: 0.5mg, Magnesium: 26mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked these chickpea fritters, you might also enjoy:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 12 votes (8 ratings without comment)

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Recipe Rating




5 Comments

  1. 5 stars
    Absolutely fantastic! I halved the recipe and made 8 small fritters. I also didn’t have 1.5 tbsp fresh parsley, so I used 1.5 tsp dried parsley. I am very happy to find an oil-free vegan recipe that’s quick, healthy, cheap, and delicious. I will be making these regularly as part of my weekly meal prep. Thank you!

  2. 5 stars
    I made these for lunch the other day in my oven. They were delicious. Easy to follow recipe, and I took your advice and topped with the yogurt/tahini dressing. I only made 1/2 of the recipe because I wasn’t sure if I’d like them. It turns out we love them and will have them again and again. Next batch will be in my air fryer.

    1. It sounds like a delicious lunch, Carol Anne. I’m delighted you enjoyed them, and that you found our serving suggestions useful 🙂

      Thanks again for leaving a comment and a review here. All the best,

      Louise

  3. 5 stars
    Outstanding! I had half a can of chickpeas in the fridge waiting to be deliciously used and this recipe made it for us. I just adapted the quantities accordingly. We loved it and so healthy!!