Best 10 Chickpea Fritters Recipes

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Chickpea fritters, also known as falafel, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are typically made with a combination of chickpeas, herbs, spices, and flour and then fried until golden brown. Chickpea fritters are a great source of protein, fiber, and other essential nutrients, making them a healthy and satisfying option for any meal. Whether you are looking for a quick and easy weeknight dinner or a fun and festive party appetizer, chickpea fritters are sure to please everyone.

Here are our top 10 tried and tested recipes!

PANELLE (SICILIAN CHICKPEA FRITTERS)



Panelle (Sicilian Chickpea Fritters) image

Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. Vegan, vegetarian, and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips, or with grilled vegetables or pickles. Wonderful with cold beer or wine.

Provided by lacucinadinadia

Time 1h10m

Yield 40

Number Of Ingredients 6

3 cups chickpea flour
salt to taste
6 cups water
1 tablespoon chopped fresh parsley, or to taste
ground black pepper to taste
1 quart vegetable oil, or as needed

Steps:

  • Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
  • Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
  • Add parsley and a bit of pepper. Adjust salt if needed.
  • Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
  • Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
  • Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4.1 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 0.7 g

CHICKPEA FRITTERS (PANELLE)



Chickpea Fritters (Panelle) image

This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.

Categories     Bean     Appetizer     Fry     Cocktail Party     Vegetarian     Chickpea     Chill     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings (as part of antipasti)

Number Of Ingredients 8

3 cups water
2 cups chickpea flour (see note)
1 teaspoon coarse sea salt (preferably Sicilian)
2 1/4 to 2 1/2 cups olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano
Special Equipment:
Parchment paper; a deep-fat thermometer

Steps:

  • Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.
  • Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.
  • Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.
  • Preheat oven to 300°F.
  • Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
  • Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.

CHICKPEA FRITTERS



Chickpea Fritters image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6 fritters

Number Of Ingredients 8

1 can (15.5 ounces) rinsed and drained chickpeas
1/2 cup sliced scallions
1/3 cup chopped cilantro
1/2 cup flour
1 large egg
1 teaspoon coarse salt
Olive oil
Salad and lemon wedges, for serving

Steps:

  • In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.

CHICKPEA FRITTERS WITH TZATZIKI SAUCE



Chickpea Fritters With Tzatziki Sauce image

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.

Provided by the80srule

Categories     Lunch/Snacks

Time 1h

Yield 30 fritters, 30 serving(s)

Number Of Ingredients 16

2 (19 ounce) cans chickpeas (19-oz! Two 15-oz cans won't be enough. Unless you get another 8-oz can to throw in there too.)
2 teaspoons minced garlic (the liquid-y stuff. equals 4 minced & mashed garlic cloves)
1 teaspoon tahini
2 tablespoons parsley flakes
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon sea salt
1 teaspoon ground black pepper
1 dash curry powder
1/2 cup besan (chickpea flour( but you can sub whole wheat flour in a pinch if you don't have an Indian grocer near)
olive oil, for frying
1 cup plain fat-free yogurt
1 cup cucumber, finely diced
2 teaspoons lemon juice
1 teaspoon dill
1 teaspoon dried mint

Steps:

  • Rinse and drain the chickpeas, then put them in a large mixing bowl.
  • Mash them up with a potato masher! There should still be some whole ones in there.
  • Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
  • Blend the chickpeas with the garlic and tahini.
  • Add all the spices and meld together.
  • Fold in the flour and mix together.
  • Let the mixture sit for about 15-20 minutes.
  • While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
  • Mix in the spices.
  • Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
  • With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
  • Fry in the olive oil about 4-5 minutes on each side.
  • Blot on paper towels, serve, and enjoy!

Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7

SPICY CHICKPEA FRITTERS



Spicy Chickpea Fritters image

This recipe is a the product of a trial and error development of my own. Middle Eastern food like falafel is the inspiration. I hope you enjoy them. They can be served cold with salad or warm with stir-fry vegetables. Also good served on their own as a snack or dipped in your favourite sauce. To add your own personal touch you could experiment with your favourite herb & spice blends. Freezes well for three months. Preparation time excludes time used to soak chickpeas. If desired you can omit the 150 g water and the bouillon granules or powder and replace with 150 ml stock liquid. Italian herbs are a blend of marjoram, basil, red bell peppers, oregano, rosemary, parsley and thyme.

Provided by Samira SHF

Categories     Lunch/Snacks

Time 1h

Yield 12 large fritters, 4-6 serving(s)

Number Of Ingredients 17

150 g dried garbanzo beans
3 medium onions
150 ml cold water
5 black peppercorns
3 teaspoons instant bouillon granules (vegetable or chicken flavour as desired)
3 cloves
1/4 teaspoon ground cinnamon
1 cardamom pod (seeds only)
1 teaspoon chili flakes
1/4 teaspoon ground cumin
2 teaspoons mixed Italian herbs
1 tablespoon fresh coriander
5 garlic cloves
50 g tomato paste
2 tablespoons virgin olive oil
4 tablespoons fresh parmesan cheese (grated)
2 eggs

Steps:

  • INSTRUCTIONS.
  • Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
  • Soak chickpeas in water for at least 4 hours (or overnight if possible).
  • Place all dry ingredients in a large mortar & pestle and grind until well blended.
  • Add fresh herbs to mortar and grind well.
  • Add tomato paste and oil to mortar and mix well.
  • Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
  • Add herb and spice mixture to processor and blend with chickpea mixture.
  • Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
  • Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
  • Spray frying pan with cooking oil and heat to medium heat.
  • Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
  • For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

Nutrition Facts : Calories 312.8, Fat 13.5, SaturatedFat 3.1, Cholesterol 111.1, Sodium 247.3, Carbohydrate 35.7, Fiber 8.6, Sugar 9.4, Protein 14.4

CORN, ZUCCHINI AND CHICKPEA FRITTERS



Corn, Zucchini and Chickpea Fritters image

Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.

Provided by ImPat

Categories     Lunch/Snacks

Time 30m

Yield 12 Fritters, 4 serving(s)

Number Of Ingredients 9

400 g chickpeas (drained and rinsed)
1/2 cup reduced-fat milk
2 eggs
3/4 cup self-raising flour
1 zucchini (large grated and squeeze out excess liquid)
310 g corn kernels (drained and rinsed)
2 tablespoons mint leaves (fresh, chopped)
3 green onions (scallions, thinly sliced)
olive oil flavored cooking spray

Steps:

  • In a food processor roughly chop chickpeas.
  • Whisk milk and eggs in a jug.
  • Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
  • Stir in chickpeas, zucchini, corn, mint and onion.
  • Spray a large frying pan with oil and heat over medium-high heat.
  • Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
  • Cook for 2 to 3 minutes each side or until golden and cooked through.
  • Transfer to a plate and cover to keep warm.
  • Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
  • Serve with salad and chutney.

CHICKPEA FRITTERS WITH TZATZIKI



Chickpea Fritters with Tzatziki image

These crispy, savory fritters are presented with classic tzatziki, a garlicky yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 20

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 onion, finely diced
2 tablespoons sesame seeds
1 tablespoon ground cumin
Pinch of cayenne
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 talespoons freshly squeezed lemon juice
1 large egg white
1 teaspoon coarse salt, plus more for seasoning
5 tablespoons all-purpose flour
Tzatziki for Fritters, for serving

Steps:

  • In a medium saute pan, heat 3 tablespoons oil over medium heat. Add onion; cook, stirring, until soft and translucent, about 3 minutes. Add sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
  • In a food processor, combine chickpeas, lemon juice, egg white, salt, and 1 tablespoon oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in onion mixture. Fold in flour until just combined. Using your hands, form batter into 1 1/4-inch patties, each about 1/3 inch thick.
  • In a 12-inch saute pan, heat 2 tablespoons oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA



Lentil and Chickpea Fritters With Capsicum Salsa image

From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.

Provided by ImPat

Categories     Grains

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

15 g dried red lentils (1/2 cup rinsed and drained)
310 ml water (1 1/4 cups)
1 teaspoon garam masala
1/8 teaspoon chili (pinch ground)
2 tablespoons besan flour (chickpea flour)
1 teaspoon baking powder (or gluten free baking powder)
1 egg (50 gram)
2 teaspoons olive oil
2 tablespoons low-fat yogurt (natural Greek style)
1/2 lemon (cut into wedges to serve)
1/4 red capsicum (finely chopped)
2 tablespoons red onions (finely chopped)
1 spring onion (green thinly sliced diagonally)
2 teaspoons lemon juice (fresh)
2 tablespoons coriander (leaves fresh)
ground black pepper (fresh)

Steps:

  • Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
  • Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
  • CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
  • Add besan flour. baking powder and egg to lentil misture and stir to combine.
  • Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
  • Serve the fritters with the salsa, yoghurt and lemon wedges.

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 25m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 15

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

Steps:

  • Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose the right chickpeas. Dried chickpeas are best for this recipe, as they hold their shape better than canned chickpeas. If using canned chickpeas, be sure to drain and rinse them well before using.
  • Soak the chickpeas overnight. This will help them to cook more evenly and will also make them easier to digest. If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a food processor to grind the chickpeas. This will give you a smooth batter that will cook evenly. If you don't have a food processor, you can mash the chickpeas by hand, but this will take longer.
  • Add your favorite seasonings to the batter. Some popular options include garlic, onion, cumin, coriander, and chili powder. You can also add fresh herbs, such as cilantro or parsley.
  • Don't overcook the fritters. They should be cooked until they are golden brown and crispy on the outside, but still soft and fluffy on the inside.
  • Serve the fritters hot with your favorite dipping sauce. Some popular options include tahini sauce, hummus, or yogurt sauce.

Conclusion:

Chickpea fritters are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give these chickpea fritters a try.

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