Description
These crispy chickpea fritters are light, puffy, and packed with warm spices. Pan-fried in olive oil until golden and fluffy, they make a quick Mediterranean-inspired snack or meal that’s naturally vegetarian and protein-rich.
Ingredients
- 1 cup chickpea flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon yellow curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons fresh lemon juice
- 1/2 cup hot water
- About 1/4 cup olive oil, for frying
Instructions
- In a medium bowl, whisk together chickpea flour, salt, baking soda, cumin, coriander, curry powder, garlic powder, and onion powder.
- Add lemon juice and hot water. Stir until a thick batter forms, similar to cookie dough.
- Let the batter rest for 10 minutes to fully hydrate and thicken.
- Heat a large nonstick skillet over medium-high heat and add enough olive oil to coat the bottom.
- Scoop small mounds of batter into the hot oil. Lightly oil a spatula and gently press each mound into a small patty.
- Cook for about 2 minutes on the first side until golden brown.
- Flip and cook another 2 minutes until puffed and crisp.
- Transfer to a paper towel-lined plate and lightly sprinkle with salt if desired.
- Serve immediately with yogurt sauce, tzatziki, or in warm pita with vegetables.
Notes
- Resting the batter ensures a fluffy interior texture.
- Use fresh baking soda for proper puffing.
- Add herbs like parsley or cilantro for freshness.
- Store refrigerated up to 1 week or freeze up to 2 months.
- Reheat in a skillet for best crispiness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4–5 fritters
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
