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These chickpea fritters are packed with plant-based protein and fiber, have a crispy exterior with a light, fluffy veggie-packed center, and can be pan-fried, air-fried, or oven baked—a perfect gluten-free, vegan snack, appetizer, or lunch!
Crispy Flavorful Chickpea Fritters
Over the years, I’ve come to realize that veggie-based patties, fritters, and bites are a must-try for veggie lovers and the veggie weary alike. It’s why I’ve enthusiastically shared recipes for zucchini vegetable fritters, red lentil and cauliflower patties, chickpea broccoli nuggets, and these vegetable chickpea fritters.
You’ll have kids gobbling them down without realizing all the veggies they’re eating! Plus, they’re made all the more impressive by how quick, simple, and versatile this chickpea fritter recipe is. For example, you can basically use whatever veggies you have to hand and even meal prep/ freeze them for later.
They take just 15 minutes to prep with minimal effort, are loaded with nutrients and protein, are economical, diet-friendly (egg-free, dairy-free, gluten-free), and can be cooked in a pan, oven, or air fryer. They’re perfect for busy weekday meals!
The Ingredients
This chickpea veggie fritters recipe primarily relies on inexpensive pantry staples and fresh veggies, including:
Chickpeas: (garbanzo beans) I used canned chickpeas for ease, though home-cooked will work too.
Vegetables: This time around, I kept things simple with:
Onion (medium red, yellow, or white onion work)
Sweetcorn (canned, fresh, or frozen and thawed)
Bell pepper
Garlic: I use fresh garlic cloves, though garlic powder will work in a pinch. Adjust the amount to taste.
Flour: I use chickpea flour or rice flour, which are naturally gluten-free. If gluten-free and grain-free, use buckwheat flour or quinoa flour. Regular all-purpose flour also works. Avoid coconut flour, though, as it’s too absorbent.
Seasonings: These healthy fritters use a simple but flavorful mix that takes them to the next level.
Onion powder
Ground oregano
Smoked paprika
Red pepper flakes
Sea salt & black pepper
Lime juice: Fresh lime juice (or lemon juice) is best and helps to add a subtle brightness and tang to the chickpea corn fritters.
Fresh parsley: Fresh herbs like cilantro, chives, and/or green onion could also work.
Oil: You’ll need a neutral oil, like vegetable oil, for pan-frying the patties.
I also like to prepare my creamy cashew dip or tahini sauce to serve with the chickpea patties.
What Else Could I Add?
Vegan cheese: (about ¼ cup for subtle flavor or slightly more) for cheesy veggie fritters. Use nutritional yeast for a more subtle nutty, cheesy flavor.
Cumin: Added to taste.
Other vegetables: As long as you use a similar volume (2 cups), the sky is the limit in this veggie fritter recipe. Either shredded or finely diced.
Broccoli/ cauliflower
Zucchini (excess liquid squeezed out)
Peas (fresh, canned, or frozen and thawed)
Spinach/ Kale
Carrots
Celery
Brussels sprouts
Mushrooms
Other pulses: You can use a combination of chickpeas and green or brown lentils, cannellini beans, kidney beans, black beans, etc.
Breadcrumbs: For a crispier coating, use regular or gluten-free panko breadcrumbs or my homemade gluten-free breading. Use the chickpea liquid (aquafaba) as an ‘egg wash’ replacement.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegetable Chickpea Fritters
You can prepare these chickpea corn fritters with minimal effort, in just a few steps, and with one of three cooking methods.
First, peel and roughly chop the onion, finely dice the bell pepper, and chop the parsley.
Transfer the chickpeas, onion, garlic, lime juice, and spices to a food processor and pulse about 5-6 times into a crumb consistency.
Then, add the flour and pulse 2-3 times until combined. Scrape down the sides of the food processor as needed.
Be careful not to over-process the mixture into a smooth paste!
Add the chopped pepper, corn, and parsley and pulse only 2-3 times max.
If you over-processed the mixture, you can add more chickpea flour. If you’re having issues with binding, add a little chickpea can liquid and stir with a spoon.
Divide the mixture into 8 patties (about 90 grams each), around 1/2-inch thick.
Meanwhile, heat the oil in a large skillet over medium-high heat. Once hot, fry the chickpea patties until golden brown and crispy all around (a few minutes per side).
Alternative Cooking Methods
Oven-baked Chickpea Patties: Lightly spray a parchment paper-lined baking sheet with cooking spray and spread the fritters over it, with space in between. Bake them at 375 °F/190 °C for 15-20 minutes per side until browned and crispy. Broil at the end for extra crispiness.
Air Fryer Chickpea Fritters: Spray the air fryer basket with a bit of cooking spray, then spread the patties in a single layer with space in between (cook in batches). Air fry at 360 °C for 14-17 minutes, flipping halfway.
How to Store?
Make ahead: Prepare and shape the vegetable patties, then store them in an airtight container (separated by parchment paper) in the fridge for 3 days or in the freezer for 3 months. Allow to thaw first before cooking.
Store: The chickpea patties are crispiest right after cooking. However, cooled leftovers will store in an airtight container in the fridge for 4 days.
Freeze: Flash freeze the cooled chickpea veggie fritters across a baking tray, not touching, until solid (2 hours). Then transfer them to a freezer-safe Ziplock bag for up to 3 months.
Reheat: Avoid the microwave, as they’ll become very soft. Instead, reheat them in a pan with a little oil or back in the oven/air fryer until heated through.
Serving Recommendations
You can enjoy these as a chickpea appetizer, snack, or part of a larger meal, including:
With a Dip: Like vegan cheese sauce, ranch dressing, tzatziki, mayo, yum yum sauce, ketchup, tahini sauce, cashew dip, etc.
In burgers/ wraps/pita: Enjoy them with salad veggies (lettuce, cucumber, tomato, red onion) and a sauce for a simple, nutrient-dense meal.
With a salad: To add some plant-based protein and extra veggies to your salad bowl.
With fries: Like carrot fries, yuca fries or sweet potato fries.
FAQs
Can I make chickpea fritters without a food processor?
Yes – finely chop the onion and mince the garlic, then use a potato masher or fork to mash the chickpeas. Add a little chickpea can liquid (aquafaba), one spoonful at a time, if the mixture is too dry. Add just enough, mixing with your hands, until it forms a shapeable dough.
Can I make nuggets instead?
Feel free to adjust the size of these healthy fritters (and the cooking time accordingly). For nuggets, I recommend dividing the mixture into 12 or 18, depending on your desired size.
Recipe Notes
For even-sized patties: You can divide the mixture by weight.
Experiment with veggies and pulses: There are plenty you could use, so you’ll never get bored.
Ensure the oil is hot before frying: For the crispiest, most browned results.
Save the can liquid: You may need it to help bind the chickpea dough or as an egg wash if you plan to add breading. It’s best to use low-sodium chickpeas if you plan to do this.
Make it easier to form: Chill the mixture briefly before shaping it. Chilling the shaped patties can also help them hold together while pan-frying.
More Vegan Chickpea Recipes
If you try this vegetable chickpea fritters recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegetable Chickpea Fritters
These chickpea fritters are packed with plant-based protein and fiber, have a crispy exterior with a light, fluffy veggie-packed center, and can be pan-fried, air-fried, or oven baked—a perfect gluten-free, vegan snack, appetizer, or lunch!
Prep Time 15 minsCook Time 15 minsTotal Time 30 mins
Course Main Course, SnackCuisine American
Servings 8Calories 132 kcal
Instructions Watch the video to see all the instruction steps.First, peel and roughly chop the onion, finely dice the bell pepper, and chop the parsley.Save the chickpea can liquid. You may need it to help bind the chickpea dough.Transfer the chickpeas, onion, garlic, lime juice, and spices to a food processor and pulse about 5-6 times into a crumb consistency.Then, add the flour and pulse 2-3 times until combined. Scrape down the sides of the food processor as needed.Be careful not to over-process the mixture into a smooth paste!Add the chopped pepper, corn, and parsley and pulse only 2-3 times max.If you over-processed the mixture, you can add more chickpea flour. If you’re having issues with binding, add a little chickpea can liquid and stir with a spoon.Divide the mixture into 8 patties (about 90 grams each), around 1/2-inch thick.Meanwhile, heat some oil in a large skillet over medium-high heat. Once hot, fry the patties until golden brown and crispy all around.Serve with a cashew dip and enjoy!
Notes
Flour: I use chickpea flour or rice flour. I haven’t tried the recipe with any other flour, however, it should work with most flours (except coconut flour or almond flour). I mentioned some in the blog post above.
You can add some grated vegan cheese to make the patties even tastier. This step is optional.
The recipe for the cashew dip can be found here.
Check the alternative cooking methods in the blog post.
The recipe makes about 8 medium-sized patties. Nutrition facts are for one patty.
Nutrition FactsVegetable Chickpea FrittersAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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