This chickpea fritter recipe is packed with protein, fiber, and vegetables, making it an easy snack that even picky eaters will love. Perfect for meal prep and snacking throughout the week.
If you're looking for a fun way to eat more vegetables, you need this chickpea fritter recipe. Every time I've made them, they've been a hit with both adults and kids, including plenty of self-proclaimed vegetable skeptics. Crispy, flavorful, and easy to make, they're proof that vegetables don't have to be boring.
One of the reasons I love this recipe as a dietitian is that it provides a source of protein, fiber, and vegetables in one easy snack. They're also perfect for meal prep since they can be stored in the fridge or freezer for a quick grab-and-go option throughout the week.
Why This Recipe Is Dietitian Approved
- These chickpea vegetable fritters are an easy snack that can be enjoyed on their own or paired with a dip.
- They provide a source of protein, fiber, and vegetables to help create a more satisfying snack.
- They store well in the fridge and freezer, making them perfect for meal prep.
Chickpea Fritter Recipe
Ingredients, Swaps, & Tips
Chickpeas: Canned chickpeas are used for convenience, but dried chickpeas can also be used if prepared according to package instructions.
Lime Juice: Fresh lime juice adds acidity and helps balance the spices in the fritters. If you decide to make my dill dipping sauce above you will need a little more lime juice.
Zucchini: Zucchini adds moisture and volume to the fritters. Grating in a food processor saves time, and it's important to squeeze out excess water with a paper towel to prevent a wet mixture.
Carrot: I recommend using a food processor makes grating quick and easy.
Onion: White onion is used for a mild, balanced flavor that doesn't overpower the fritters.
Spices: A blend of basic pantry spices! The combination helps create a well-seasoned, savory profile.
Flour: All-purpose flour helps bind the mixture and absorb excess moisture. A 1:1 gluten-free flour blend or oat flour can be used as a substitute.
Breadcrumbs: Breadcrumbs help hold the fritters together.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat your oven to 425°F or your air fryer to 400°F.
- Rinse and drain your chickpeas and set aside. Grate your vegetables and using a paper towel squeeze out as much excess water you can from the zucchini.
- In a food processor or high powered blender combine chickpeas, onion and lime juice and mix until smooth.
- In a large bowl add blended chickpea mixture, shredded zucchini and carrots, all spices, flour and breadcrumbs and mix until fully combined.
- Form the chickpea mixture into small patties (using about 2 tablespoons in each).
- Bake or air fry, flipping half way.
Substitutions
Gluten Free
I recommend using a gluten-free 1:1 flour substitute of choice. I have not tested this recipe using oat or almond flour but it likely will work as well!
Vegan
This recipe is 100% plant based and dairy free as written!
Nut Free
This recipe is nut free!
Serving Suggestions
These chickpea fritters are a versatile snack that can be enjoyed in a variety of ways throughout the week:
- As a topping on salads or bowls (they taste amazing on a Mediterranean inspired salad).
- As part of a snack plate with veggies, hummus and cheese.
- In a wrap with some veggies, cheese and sauce of your choice.
- On their own! Honestly this is how I eat them 99% of the time. They are the perfect option to bring as an appetizer to parties with a little dill dipping sauce- YUM. See below for my favourite dipping sauce recipe.
Equipment
Storage
Store leftover chickpea fritters in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator or warm directly from frozen. For the crispiest texture, microwave for about 1 minute to defrost, then air fry for 5 minutes until heated through.
Top Tips for Success
Serve these chickpea fritters with my yogurt dill sauce for a fresh and flavourful dip that pairs perfectly with the crispy fritters.
Frequently Asked Questions
Yes. Chickpea fritters freeze well for up to 3 months. Reheat in the microwave, oven, or air fryer before serving.
Yes. Substitute the flour with a gluten-free 1:1 flour blend.
Chickpea fritters pair well with yogurt dill sauce, hummus, tzatziki, or tahini-based sauces. They also work well in wraps, bowls, or alongside salads for a more complete meal.
More Staple Snack Recipes
If you liked these chickpea fritters, try these recipes:
- Chocolate and Zucchini Brownie Muffins
- Broccoli and Cheese Bites
- Muffin Tin Pizza Cups
- Quinoa Egg Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chickpea fritters, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chickpea Vegetable Fritters
Ingredients
- 1 can (15 oz) chickpeas rinsed and drained
- 1 small white onion (about ½ cup)
- ½ lime just the juice
- 2 cups zucchini shredded (about 2 large zucchinis)
- 1.5 cups carrots grated
- ½ tsp onion powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon baking powder
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- ⅔ cup flour
- ⅓ cup breadcrumbs
Instructions
- Preheat your oven to 425°F or your air fryer to 400°F
- Rinse and drain your chickpeas and set aside.
- Grate your vegetables and using a paper towel squeeze out as much excess water you can from the zucchini.
- In a food processor or high powered blender combine chickpeas, onion and lime juice and mix until smooth.
- In a large bowl add blended chickpea mixture, shredded zucchini and carrots, all spices, flour and breadcrumbs and mix until fully combined. Form the chickpea mixture into small patties (using about 2 tablespoons in each).
For the oven version:
- OPTIONAL for crispy fritters: Heat a large pan on medium high heat. Add enough vegetable oil to cover the pan. Once the oil is hot, fit as many fritters as you can onto the pan. Cook until browned (about 5 minutes). Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
- Once fritters are browned, place them on a prepared baking tray and bake in the oven for about 20-30 minutes (flipping halfway).
For the air fryer version:
- Spray the bottom of your air fryer basket with non stick cooking spray. Arrange as many fritters as your can fit in a single layer along the bottom of your basket. Air fry for 20 minutes, flipping half way. Repeat until all fritters are cooked.
Notes
- Depending on the strength of your food processor/ blender you may need some water to help blend the chickpeas, I typically start with about 2 tablespoons.
Monica Chavez says
Hey, what can I substitute zucchini with?
Nicole Addison says
Additional carrots will work great!
Fiona says
Where can I find the Dill dippi g sauce for veggie fritter recipe ?
Nicole Addison says
It's written out in the full blog post text above the recipe in this post!
Stephanie says
Is it actually 425 degrees for 20 to 30 minutes? Given the ingredients used can you not simply brown them and leave it at that since they don't include any raw meat that must be cooked through?
Nicole Addison says
Hi there! Yes! That is how long I bake mine, I find as the “batter” is quite wet baking or air frying them allows them to dry out giving them the perfect consistency. I have never tried this recipe without the oven time but if you decide to just brown them let me know how they turn out.