These chickpea fritters are one of those recipes that don’t look like much on paper but end up being something you crave on repeat. They’re crispy on the outside, soft on the inside, and packed with flavor from simple ingredients like chickpeas and roasted red peppers. Most of the work happens in the food processor, then you form them into patties and cook them in a skillet until golden. They’re great dipped in a quick tahini sauce, added to salads, or paired with something simple like roasted sweet potatoes.
I put a lot of thought into recipes like this. They need to be quick, easy, and realistic to make on a busy night; ideally ready in under 30 minutes, with mostly pantry staples and minimal chopping. This one checks all those boxes. It’s simple without being boring, uses ingredients you can keep on hand, and fits easily into your routine whether you’re cooking for dinner, prepping lunches, or just need something ready to grab.
If you’re into simple, plant-based recipes like this, you might also love my baked lentil falafel, Mexican black bean lentil burgers, or teriyaki chickpeas. Same low-effort energy, just different ways to build an easy meal around them.
Ingredient Spotlight
This is a spotlight on a few key ingredients, please find the full ingredient list in the recipe card below.
- Oat Flour – Oat flour acts as the binder in this recipe. It helps hold everything together while keeping the fritters soft on the inside. You can use gluten-free or regular flour instead, but you may need an extra tablespoon or two since oat flour tends to absorb more liquid.
- Canned Chickpeas – Using canned chickpeas keeps this recipe quick and easy. Be sure to rinse and drain them well so there’s no excess liquid. I like to let them sit for a minute after rinsing so they’re not too wet.
- Olive Oil – You’ll need about 3 tablespoons of oil to cook the fritters. That’s usually enough for both batches, but if the pan looks dry, you can add a little more as needed.
Step by step instructions
Tips for success
- Wet your hands when shaping – Lightly wet hands help prevent the mixture from sticking while forming the fritters.
- Leave extras ready to go – Form all the fritters ahead of time and keep the rest on a plate while the first batch cooks.
- Swap onions if needed – You can use white onion instead of red, but the flavor will be a little milder.
- No oat flour? Make your own – Blend rolled oats into a flour. You may need closer to ½ cup since homemade oat flour doesn’t absorb quite as well.
- No food processor? Use a blender – A high-speed blender works, but the mixture may be more smooth and slightly harder to remove.
★ Did you make this recipe? Please give it a star rating below!
-
Pulse together red onion and red bell pepper in food processor.
1 small red onion, 1 large roasted red pepper
-
Add 1 can of chickpeas, and spices and pulse until well combined. Move this mixture to a large bowl. .
2 teaspoons salt, 1.5 teaspoons cumin, 1 teaspoon garlic powder, 2 cans chickpeas
-
Add the second can of chickpeas to the bowl and smash with a fork into the mixture (this helps keep some texture to the chickpeas). Then add in the oat flour and stir well to combine.
2 cans chickpeas, ⅓ cup oat flour
-
Use ¼ cup measuring cup to portion out the mixture, makes 10. Shape the fritters with slightly wet hands and place them on a plate. Try to have most of them formed before the oil is hot.
-
Add 3 tablespoons of olive oil to a large skillet and preheat over medium low heat. Watch this, you don’t want the oil to get too hot. Once it’s shimmering, add half the fritters and turn the heat up to medium. Cook for 6 minutes, flip and cook for 4 minutes.Repeat with the remaining fritters, adding more oil if needed.
3 tablespoons olive oil
- Drain the roasted red peppers well – Excess liquid will make the mixture too wet and harder to form. Turn them upside down and let as much liquid drain out as possible.
- Preheat the pan with oil (but don’t overheat it) – Heat the skillet with the olive oil over medium-low. Add the fritters once the oil is warm so it doesn’t get too hot and start smoking.
- Cook in batches and don’t overcrowd – This recipe makes about 10 fritters. Cook in batches so you can flip them easily and get a good crisp on each side.
- Watch them closely while cooking – Cook for 5–6 minutes, flip, then another 4 minutes. Don’t walk away — they can brown quickly.
- Shape the fritters before cooking – Use about ¼ cup per fritter and shape them into patties so they cook evenly.
Storing leftovers
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, I like to use the air fryer or a skillet with a light spray of oil to bring back the crispiness. That said, they’re also really good cold straight from the fridge, which is honestly how I eat them most of the time.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
How to Serve Chickpea Fritters
I love these dipped in a simple lemon tahini sauce — that’s my go-to.
They’re also great with a side salad or added right on top of a salad to turn it into a full meal.
If you want something a little more filling, tuck them into a pita with lettuce, tomato, red onion, and a generous drizzle of tahini sauce.