These fritters are incredibly versatile, easy to prepare, and made with wholesome pantry staples. They’re crunchy on the outside, soft on the inside, and packed with plant-based protein. You can enjoy them hot or cold, serve them with dips or in wraps, and customize them with your favorite vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chickpeas (canned or home-cooked)
Shredded carrots
Grated zucchini (squeezed of excess moisture)
Onion or green onions
Garlic
Fresh parsley or cilantro
Chickpea flour or regular flour
Baking powder
Ground cumin
Paprika
Salt and pepper
Olive oil (for frying)
Directions
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
Add shredded carrots, zucchini, chopped onion, garlic, and fresh herbs.
Mix in flour, baking powder, cumin, paprika, salt, and pepper until everything is combined into a sticky dough.
Scoop out portions and shape into small patties using your hands.
Heat a nonstick skillet over medium heat with a drizzle of olive oil.
Cook the fritters in batches for 3–4 minutes per side or until golden brown and crisp.
Place cooked fritters on a paper towel-lined plate to remove excess oil.
Serve hot with yogurt, tahini sauce, or your favorite dip.
Servings and timing
This recipe makes about 10–12 fritters and serves 4. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Spicy Fritters: Add chili flakes or chopped jalapeño for heat.
Baked Option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Indian-Inspired: Add garam masala, turmeric, and serve with chutney.
Mediterranean Style: Use dill and mint with lemon zest and serve with tzatziki.
Add Grains: Mix in cooked quinoa or bulgur for extra texture.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a skillet or toaster oven for crispiness, or microwave for 30–60 seconds for a quicker option.
Freezing: Freeze fritters between parchment paper in a container or bag for up to 2 months. Reheat from frozen in the oven.
FAQs
Can I use canned chickpeas?
Yes, canned chickpeas are perfect. Be sure to rinse and drain them well before using.
Do I need to peel the chickpeas?
No, but for a smoother texture, you can peel them. It’s optional and depends on your preference.
Can I use other vegetables?
Absolutely. Try bell peppers, spinach, sweet corn, or even grated sweet potato.
What flour works best?
Chickpea flour keeps the fritters gluten-free, but all-purpose or oat flour also work well.
Can I bake instead of fry?
Yes, baking is a great oil-free alternative. Just bake at 400°F for about 25 minutes, flipping halfway.
How do I prevent them from falling apart?
Make sure to squeeze excess water from the vegetables and don’t skip the flour—it helps bind the mixture.
Are these freezer-friendly?
Yes, you can freeze them cooked. Just cool completely before freezing and reheat in the oven or skillet.
Can I make them ahead of time?
Yes, shape the fritters and refrigerate the mixture or patties up to a day ahead. Cook just before serving.
What dips go well with them?
Try yogurt sauce, tahini, hummus, tzatziki, or a spicy tomato chutney.
Are these suitable for kids?
Yes, they’re mild, nutritious, and great finger food for kids. You can adjust the spices as needed.
Conclusion
Vegetable chickpea fritters are a nutritious, flavorful, and flexible dish that fits perfectly into any meal plan. Whether you enjoy them as a snack, in a lunchbox, or part of a main course, these fritters offer a satisfying crunch and hearty bite without any fuss.
Vegetable chickpea fritters are crispy, golden patties made from mashed chickpeas, shredded vegetables, and aromatic spices. These vegan, gluten-free fritters are perfect as a snack, appetizer, or light meal and are packed with protein and fiber.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings (10–12 fritters)
Category:Appetizer
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 1/2 cups cooked chickpeas (canned or home-cooked, rinsed and drained)
1/2 cup shredded carrots
1/2 cup grated zucchini (squeezed of excess moisture)
1/4 cup finely chopped onion or green onions
2 cloves garlic, minced
2 tablespoons chopped fresh parsley or cilantro
1/4 cup chickpea flour (or all-purpose/oat flour)
1/2 teaspoon baking powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
Instructions
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
Add shredded carrots, zucchini, onion, garlic, and fresh herbs. Mix well.
Stir in chickpea flour, baking powder, cumin, paprika, salt, and pepper until the mixture forms a sticky dough.
Scoop out portions and shape into small patties using your hands.
Heat a nonstick skillet over medium heat and add olive oil.
Cook the fritters in batches for 3–4 minutes per side until golden brown and crisp.
Transfer cooked fritters to a paper towel-lined plate to remove excess oil.
Serve hot with your favorite dip like yogurt, tahini, or hummus.
Notes
Squeeze excess water from veggies to prevent soggy fritters.Add chili flakes or jalapeño for a spicy kick.Use garam masala or turmeric for an Indian twist.Bake at 400°F (200°C) for 20–25 minutes for an oil-free version.These freeze well and can be reheated in the oven or skillet.
