If I can turn something into a fritter or cake, I will. They are comforting, easy, and can be a perfect addition to a weekly meal plan. I'm always a fan of these cauliflower cakes and quinoa cakes, but these chickpea fritters are a solid all-season recipe. If you have cooked chickpeas on hand, you can most likely make these fritters. For the spice, I use Ras El Hanout for a Moroccan flair but you could easily swap that out for something less involved.Print
Spiced Chickpea Fritters
A solid pantry staple, these chickpea fritters are light on ingredients but pack a wonderful flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- 1 ½ cups cooked chickpeas (drained and rinsed if using canned)
- ⅓ cup minced flat-leaf parsley
- ¼ cup scallions (whites and greens)
- 1 large egg
- ⅓ cup whole wheat panko
- 1 tablespoon Ras El Hanout spice (see note)
- ½ teaspoon salt (see note)
- Oil (for frying)
- Place chickpeas in a large bowl. Using a potato masher, mash chickpeas until almost all the chickpeas are broken down. There should be some variation in textures. Stir in the remaining ingredients and let sit while skillet is heating.
- Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan. Divide the chickpea mixture into 8, ½” thick patties. Place in the hot oil and cook until crisp and golden, 4 to 5 minutes per side.
- Serve as topping for salads or on their own sprinkle with feta/parsley.
Tips & Tricks: I like using this Ras El Hanout Recipe but you could use store-bought or a different spice blend.
Stock up: get the pantry ingredients you will need: chickpeas, parsley, eggs
Nutrition: see the information.
- Calories: 286
- Sugar: 6.5
- Sodium: 946
- Fat: 6.4
- Carbohydrates: 43.5
- Fiber: 11.7
- Protein: 15.8
- Cholesterol: 93
Given the limit ingredients in these chickpea fritters, there's not much you can swap out but there are ways you can make these fit to your diet such as a vegan or gluten-free version.
Gluten-Free: use gluten-free panko or pulse oatmeal in a food processor/blender until it's coarse like panko.
Vegan: Use your favorite egg substitute- I've done flax eggs with success.
Spices: You could easily flavor these with different spice mixture. Occasionally I will add smoked paprika or cumin by itself instead of a spice blend.
Crumbled: After cooking the fritters or using as leftover, crumble onto salads, into wraps, or as a topping for grain bowls.
Sandwiches: Stuff leftover patties in pita smeared with hummus and extra vegetables.
Chickpeas are always in my pantry. They make a quick meal, like these turmeric chickpeas, but can also serve as a great dip, deli sandwich, or addition to soup. They are versatile and a power boost to any meal.
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Hi, great recipe! where can I find whole wheat Panko in UK - thanks
Erin Alderson says
Not sure, I live in the US.
This was so good! I didn't have the willpower to make the Ras El Hanout spice so I used paprika instead. Loved it!
These were wonderful! Made them last night (and just threw small amounts of all the Ras El Hanout component spices in). Served with somewhat of a Mediterranean plate - kale, feta, babaganoush, cucumbers, roasted red pepper, and pita. My boyfriend and I are trying to eat healthier and have less meat and he actually said he "could eat these everday." So they'll become a staple meal in our house! Thanks!
Did this last night and loved it! The spices were perfect. I added Kale and balsamic vinegar with an egg sunny side up on top to give it more moisture and sweetness. But will definitely be making again.
Deb Ferrell says
These are SO delicious. I've made the twice. After the first time, I immediately went back and made another round of the spice mix, because it tasted so good! Thank you for introducing me to a new blend.
K. Wright says
Horrible. For this recipe I used dried chickpeas that I had perfectly cooked (boiled) the day before until they were tender and tasty just by themselves. Unfortunately, I ruined them by using them in this recipe. I followed the recipe exactly. While the spice mixture was ok (a little mild for our taste but that could be corrected) the texture of the fritters was terrible. Dry. Mealy. Totally unacceptable.
Loved these! Substituted the herbs with shredded zucchini. Very moist.