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Crispy Chickpea Fritters

These chickpea fritters are golden-brown, crispy bites made by blending mashed chickpeas with herbs and spices, then pan-frying until perfectly crunchy on the edges. The dish features a hearty, tender interior with vibrant flavors from cumin, lemon, and fresh herbs, offering a nostalgic street food vibe in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) can canned chickpeas drained and rinsed
  • 1/4 cup cup fresh parsley chopped
  • 1/4 cup cup fresh cilantro chopped
  • 1 teaspoon tsp ground cumin toasted briefly for flavor
  • 1/4 teaspoon tsp cayenne pepper optional, for a gentle heat
  • 1 small small red onion finely chopped
  • 2 tablespoons tbsp all-purpose flour helps bind the mixture
  • 1 tablespoon tbsp lemon juice freshly squeezed
  • 2 tablespoons tbsp neutral oil for frying (canola or sunflower)
  • Salt and pepper to taste

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Frying pan
  • Spatula
  • Paper towels

Method
 

  1. Drain and rinse the canned chickpeas, then add half to a blender or food processor and pulse until roughly mashed, leaving some texture. Transfer to a large mixing bowl.
  2. In the blender, blend the remaining chickpeas with the chopped herbs, toasted cumin, cayenne, and lemon juice until smooth, about 30 seconds. Add this to the bowl with the mashed chickpeas.
  3. Finely chop the red onion and stir it into the chickpea mixture. Mix everything thoroughly until combined.
  4. Sprinkle in the flour and stir until the mixture holds together when pressed. If it feels too wet, add a bit more flour; if too dry, add a splash of lemon juice or water.
  5. Form the mixture into small, flat patties about 2-3 cm thick and place them on a plate. Chill for 5 minutes if the mixture feels sticky or crumbly.
  6. Heat the oil in a frying pan over medium heat until shimmering and slightly bubbling, about 180°C/350°F. Carefully place the patties into the hot oil, leaving space between each.
  7. Fry the fritters for 3-4 minutes on each side until golden brown and crispy, listening for a gentle sizzle and watching for even browning.
  8. Use a spatula to flip the fritters carefully, ensuring they stay intact and turn evenly golden. Adjust heat if they brown too quickly.
  9. Once crispy and golden, transfer the fritters to a paper towel-lined plate to drain excess oil.
  10. Serve the chickpea fritters warm with lemon wedges or a dollop of yogurt for dipping. Enjoy the crispy edges and tender interior in every bite.

Notes

For added flavor, toast the cumin seeds briefly before grinding. These fritters are best enjoyed fresh but can be stored in the fridge for up to 2 days and reheated in a hot oven for crispness.