Chickpea Fritters Vegan
These chickpea fritters are a delightful balance of crispy on the outside and soft on the inside, and I love how they’re packed with flavor and protein.
I remember the first time I made these chickpea fritters; it was a sunny afternoon, and I had a bunch of fresh herbs from my garden just waiting to be used.
There’s something so satisfying about mashing up chickpeas and watching them transform into something so delicious.
They’re not just a fantastic snack, but they also make a great addition to salads or wraps.
Trust me, you’ll want to make extras!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpeas are super versatile and packed with protein. I love using canned ones for convenience, but you can soak and cook dried chickpeas if you prefer. Fresh herbs really elevate the flavor, so don’t skip the parsley! Oats not only bind the fritters but add a lovely texture too.
Tips & Notes
- •I keep my chickpea fritters in an airtight container in the fridge, and they stay fresh for about 3 days.
- •If you want to make them ahead, just freeze the uncooked patties! Thaw and fry them when you're ready.
Recipe Variations
- •Sometimes I’ll add in some grated zucchini for extra moisture and nutrition.
- •If I'm feeling adventurous, I mix in some spices like smoked paprika or chili powder for a kick.
Storage & Freezing
Store leftover fritters in an airtight container in the fridge for up to three days. They also freeze well; just place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Reheat in the oven for the best texture!
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! Just preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, and bake for about 25 minutes, flipping halfway through.
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These chickpea fritters are a delightful balance of crispy on the outside and soft on the inside, and I love how they’re packed with flavor and protein.
Ingredients
Instructions
- 1
Start by preparing your flax flax egg: mix 2 tablespoons of flaxseed meal with 6 tablespoons of water in a small bowl and let it sit for about 5-10 minutes until it thickens.
- 2
In a large bowl, mash the drained chickpeas with a fork or a potato masher until chunky, leaving some whole for texture.
- 3
Add the chopped parsley, green onions, minced garlic, cumin, coriander (if using), salt, and black pepper to the mashed chickpeas. Stir well to combine.
- 4
Next, stir in the oats and the prepared flax flax egg until everything is well incorporated.
- 5
Heat olive oil in a non-stick skillet over medium heat. Once hot, form the chickpea mixture into small patties (about 2-3 inches wide) and carefully place them in the skillet.
- 6
Cook for about 4-5 minutes on each side, or until they’re golden brown and crispy. You may need to do this in batches.
- 7
Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. Season with a little more salt if desired.
- 8
Serve warm with your favorite dipping sauce or atop a fresh salad!
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