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.
A solid pantry staple, these chickpea fritters are light on ingredients but pack a wonderful flavor.
- 1 1/2 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.
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.