An easy recipe for gluten-free chickpea fritters. They’re great as a side but are also substantial enough to serve as a nutritious main dish.
Although I’m now on a low-carb diet, a few years ago, I went through a vegetarian phase. It was delicious, and I discovered many kinds of tasty fritters that can serve as a full meal.
These chickpea patties are wonderful. They are well-seasoned and very tasty. My kids really like them, so I find myself making them quite often.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty patties. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Chickpeas: I use one (15 oz) can. Make sure to drain and rinse them.
Fresh parsley: This is one of those recipes where you really should use the fresh herb. Cilantro is also good.
Egg: I use large eggs in most of my recipes, this one included.
Greek yogurt: I use whole-milk Greek yogurt. Sour cream works too.
Minced garlic: Monce it yourself, or use the stuff that comes in a jar. Both work.
Seasonings: salt and pepper, smoked paprika, cumin, and cayenne.
Almond flour: If you don’t need this to be gluten-free, you can use whole-wheat flour instead.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
How to make chickpea fritters
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Place the chickpeas and the parsley in your food processor. Pulse to coarsely grind.
2. Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture.
3. Heat the oil in a large skillet over medium heat. Drop the batter into the skillet, about 1/4 cup per patty.
4. Fry the patties on medium heat until deep golden brown, about 5 minutes on each side.
How to serve them
But they are substantial, nutritious and filling enough to serve as a meatless main dish with a side of vegetables. So sometimes I serve them with an easy side, such as tomato salad or microwave broccoli.
To keep these chickpea fritters gluten-free, I use almond flour in the mixture. In the past, I used to make them with 1/4 cup of whole-wheat flour. So you can use that if you don’t mind wheat. Either way, check the batter. If it’s too dry, you can add a tablespoon or two of water.
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
More tasty fritters
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- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup parsley
- 1 large egg
- 1/2 cup Greek yogurt plain whole-milk
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup almond flour (or 1/4 cup whole-wheat flour)
- 1/4 cup olive oil for frying
- Place the chickpeas and the parsley in your food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
- Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping the sides with a spatula as needed. Don’t over-process. Stop processing as soon as the mixture is smooth.
- Check the mixture. If it’s too dry, add a tablespoon or two of water and briefly process to incorporate.
- Heat the oil in a large skillet over medium heat. Drop the batter into the skillet, about 1/4 cup per fritter. I measure them with a 4-tablespoon ice cream scoop.
- Fry the patties on medium heat until deep golden brown, about 5 minutes on each side.