Best Chickpea Fritters Recipes

PANELLE (SICILIAN CHICKPEA FRITTERS)

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.

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Steps:

• Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
• Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
• Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

CHICKPEA FRITTERS (PANELLE)

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

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

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!

SPICY CHICKPEA FRITTERS

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.

CORN, ZUCCHINI AND CHICKPEA FRITTERS

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

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.

CHICKPEA FRITTERS WITH COURGETTE SALAD

Steps:

• Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
• Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
• Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA

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.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

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.

LITTLE FETA AND CHICKPEA FRITTERS WITH HERB SALAD

Steps:

• Process chickpeas, cumin and egg in a food processor until almost smooth.
• Transfer to a small bowl and stir in remaining ingredients,
• then season to taste with sea salt and freshly ground black pepper.
• Form level tablespoonfuls of mixture into 4cm rounds,
• then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
• drain on absorbent paper.
• Makes about 24 fritters.
• For herb salad, combine herbs and peas in a bowl,
• drizzle with oil and vinegar,
• season to taste and toss gently to combine.
• Divide lettuce leaves among plates and top with warm fritters and herb salad.
• Serve immediately.

SPINACH AND CHICKPEA FRITTERS

Steps:

• 1. Whisk the first 6 ingredients together in a bowl. Add water and whisk until smooth. Add the next 4 ingredients to the batter and mix to combine- breaking up the spinach.
• 2. Heat 2 inches of oil in a deep heavy-bottomed pot until a thermometer reaches 325^. Working in batches, drop heaping Tablespoonfuls of batter into the oil- do not crowd. Cook until lightly golden, about 2 minutes, turning as needed.
• 3. Transfer with a slotted spoon to a paper-towel lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick. Return the flat fritter to the hot oil and fry until crisp and golden brown, about 1 minute. Season with salt and serve with chutney.

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

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.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

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.

CHICKPEA FRITTERS - ANCIENT EGYPTIAN

Steps:

• Put all the ingredients except the oils in a food processor and pulse until just combined; do not over mix.
• Remove the blade and, using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper or coated with butter spray until you have approximately 30 little balls. Can be prepared up until this point and refrigerated until dinner time.
• Warm the combination of sunflower and canola oil in a deep fryer (recommended) or in a heavy skillet. One at a time, drop 10 of the chick pea balls into the oil and fry for about 1-2 minutes, until they're golden brown and nice and crisp on the outside.
• Remove with a slotted spoon onto a paper towel lined plate and keep warm in a 250 degree oven while you repeat the process two more times. Spray the fritters with butter topping and serve.

VEGAN YESHIMBRA ASSA (ETHIOPIAN CHICKPEA FRITTERS)

Steps:

• Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
• On a lightly floured surface roll out dough until it is 1/4-inch thick. Use cookie cutters to cut out shapes (fish shape is traditional). Pour oil into a skillet 2-3 inches deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer.
• Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides.
• Transfer to a towel to drain.
• Prepare sauce. Chop onions very fine, and set aside 1/2 cup oil, 1/2 cup berbere, 3 cloves of minced garlic, 1-1/2 cups water, and 1 teaspoon salt.
• Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
• Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
• Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

CHICKPEA FRITTERS WITH ZUCCHINI AND FETA

Steps:

• Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
• Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
• Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
• Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
• Serve fritters with the yogurt mixture.

CHICKPEA FRITTERS

Steps:

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