Recipe: Pan-fried chickpea fritters

Recipe: Pan-fried chickpea fritters

Image: Tara Fisher


Recipe: Pan-fried chickpea fritters

Simple and quick, these chickpea fritters from The Natural Food Kitchen are perfect for a light lunch or as a casual appetizer.



  • 2 tsp cumin seeds
  • 1 cup soy or Greek yogurt
  • 1 tbsp pure maple syrup
  • 1/2 tsp red pepper flakes
  • Pinch sea salt
  • 1 cup spelt flour (white or whole grain)
  • 1/2 tsp baking powder
  • 3/4 cup soy, rice or dairy milk
  • 1 egg, lightly beaten
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 small red onion, finely chopped
  • 1 small handful fresh flat-leaf parsley, finely chopped
  • 1 small handful fresh cilantro, finely chopped
  • 3/4 tsp sea salt
  • Olive or vegetable oil, for frying
  • 1 spring onion, sliced diagonally
  • Extra-virgin olive oil, for drizzling


1 In a dry skillet, gently toast the cumin seeds over medium heat until aromatic. Pound half the seeds to a powder using a mortar and pestle, and set the other half to one side.

2 In a bowl, combine the yogurt, maple syrup, ground cumin, red pepper flakes and sea salt; set aside.

3 Place the flour and the baking powder in a large bowl. Slowly whisk in the milk and egg until smooth and well combined. Add the chickpeas, red onion, almost all the herbs, the cumin seeds, sea salt and a few grindings of black pepper; stir to combine.

4 Place 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Add 2 level tablespoons of the batter for each fritter.

5 Fry in batches, without overcrowding the pan, for about 5 minutes, turning once, until the fritters are golden brown and cooked through.

6 To serve, pile the fritters up on individual plates and sprinkle with the spring onion, remaining parsley and cilantro; drizzle with the extra-virgin olive oil.

7 Top with the yogurt mixture or serve it in a bowl on the side.

Makes: 16


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Recipe: Pan-fried chickpea fritters