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
- Chickpea pasta (Pasta e Ceci)
- Chickpea tofu
- Crispy air-fried chickpeas
- Chickpea zucchini boats
- Eggplant chickpea curry
- Chickpea tacos
- Chickpea Cookie Dough
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
Ingredients
- 1 (15 oz) can chickpeas (drained and rinsed)
- ½ medium onion
- 2 cloves of garlic
- Juice of ½ lime
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp ground oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- ½-⅔ tsp salt
- Black pepper to taste
- ½-⅔ cup (60-80 g) chickpea flour or rice flour (see notes)
- 1 medium bell pepper chopped
- 1 cup (150 g) corn (fresh or canned)
- 2-3 Tbsp parsley chopped
- Oil for frying
- Vegan cheese (optional)
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 information is an estimate and has been calculated automatically
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Super yummy. My 6 month old was a fan. We used wheat flour, and added zucchini and they turned out great.
Aww, that’s awesome, Jo! I am so glad your 6-month-old enjoyed the fritters. 🙂
Hi I have these in my “to make” this week and was curious if you have ever tried to replace the flour with unflavored pea protein instead. I’ve swapped it out in other recipes where is calls for it but for “thickening” purposes.
I never tried it but it might work. 🙂
Can you specify the consistency after you blend it in the processor.. Should it be a lil grainy or must the chickpeas be completely ground?
Hello, please watch the video underneath the recipe to see the texture. 🙂
Much love, Ela
Soooo I’m making these as we speak, but the ‘dough’ was quite moist and they’re not binding together like yours in the video, just falling apart in the pan. Thoughts?! How did I get this so wrong haha! I used chickpea flour
Hi Tash, rice flour is probably more drying than chickpea flour and holds the mixture better together. I would suggest adding more chickpea flour or maybe oat flour (ground oats). 🙂
How many fritters are in a serve for the 114 calories ?
Tracy, it’s actually mentioned in the recipe notes: “Recipe makes about 8 medium-sized patties. Nutrition facts are for one pattie”. 🙂
Great recipe. Easy to make and I love that you can use chick peas or beans. I used white beans instead of chick peas as suggested. Since I used 3 small grated carrots and half a zucchini, I used 2.5 times the recommended flour. Also cut up some yellow pepper that I added at the end. Wonderful flavor and texture. Definitely a recipe I’ll keep and remake. Thank you, Ela!!
You are very welcome, Sarah! I am glad you loved the recipe. 🙂
These were so delicious and I’m looking forward to making them again with different veggies! Thank you.
Great! I am glad you liked them, Anne. Thanks for your feedback. 🙂
I have brown rice flour is that the same?
It’s not the same but you can still use it.
At what heat do you cook the fritters? And roughly how long each side? Cheers xx
Hi Kris, the time is actually mentioned in the instruction step no. 5. It’s about 5 minutes from each side, low to medium heat. Hope this helps. 🙂
Making these now! They are in the pan and are going to make an amazing savoury breakfast! That raw mixture is even delish! I didn’t have all the ingredients (lock down) so I just had to simplify the recipe but still great!
Great! I hope you loved them. 🙂
I only have spelt flour… would that work?
That should work. 🙂
You omitted the Parsley in the ingredient section. You only say to add it but never said how much. It is important to check the recipe before posting. BTW, they are fabulous, I eat them with mango chutney and they are delish!
Yes, you are right! I added 2 tablespoons of chopped parsley, you can see it in the video at 0:42.
I am so glad you liked the fritters! 🙂
Made these for my son, he didn’t know they where vegan and LOVED them! Me too : ) Thanks!
I am so glad you both loved this easy fritters’ recipe. 🙂
Yum! I have all these ingredients in the house, but I have almond flour, so we will see how it goes!!!
Please report back! I am curious how they turn out with almond flour. 🙂
Can I use fava beans instead of chickpeas?
Hello! I never tried it but I think it should work! 🙂 Please report back if you give it a try. 🙂
You’re so inspirational Ela and have great ideas! I love the way you explain how alternatives can be used, which is great for those of us on restrictive diets. When I give this a go I’ll tag you in the photo!
Thank you very much, Allison. 🙂
Looks really yummy I will try out your recipe. One question what is the sauce you are using?
Hi Lisa, the recipe is linked in the instruction step no. 6. Click here for the recipe: https://elavegan.com/polenta-fries-crispy-gluten-free/
Hi, I am planning on making these today and thought I would make a big batch so I could freeze some. Would you recommend freezing them before or after cooking?
Thank you
I would recommend freezing after cooking. 🙂
Hello! There veggie fritters are absolutely fantastic. I made them for dinner Monday and then, same night made another batch to take to lunch over the course of the work week. I am really enjoying this little food blog. I’ve practically read over every recipe. Thank you for sharing your expertise with us.
Thanks for your feedback, Rachael! 🙂
Can I bake these fritters in the oven?
I already answered the question in the blog post.
Im glad you answered this even though you ALREADY answered it, because I didn’t want to have to go hunt for it..
My thoughts exactly. Thanks so much for mentioning again!
My pleasure! 🙂