Chickpea Fritters
Try these crispy oil-free chickpea fritters, air-fried or baked. These chickpea fritters are soft on the inside and crispy on the outside; these chickpea fritters are a perfect meal, appetizer, salad topper, or sandwich filler. Drizzled with lemony tahini dressing and green goddess dressing, these bite-sized treats are easily frozen and reheated to eat time and time again.
Servings: 6 servings
Calories: 331kcal
Ingredients
Chickpea Fritter Dough
- 1 flax egg 1 Tablespoon flaxseed meal + 2.5 Tablespoons water
- 4 cloves garlic minced
- 1 white onion diced
- ¼ cup chickpea flour
- ¼ cup nutritional yeast
- ⅛ cup fresh parsley finely chopped
- ⅛ cup basil
- ½ cup Vegan Parmesan Cheese
- 2 teaspoon maple syrup
- 1 ½ teaspoons Italian seasoning
- 1 pinch sea salt and black pepper
- ½ lemon juiced, or 1 Tablespoon
- 1 Tablespoon dijon mustard
- 15 ounces chickpeas drained, rinsed, and thoroughly dried
Lemony Tahini Dressing
- ½ cup tahini
- ¼ cup lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- ½ cup water
- 1 Tablespoon apple cider vinegar
Green Goddess Dressing
- ¼ recipe Green Goddess Dressing
Garnish
- ¼ cup chopped parsley
Instructions
Flax Egg
- Make a flax egg by combining flaxseed or flaxseed meal with water; stir together and sit for 5 minutes so the flaxseed absorbs the water.
Sauce Options or choose your sauce.
- To make the lemon tahini dressing, combine all ingredients in a small cup blender and blend until smooth.
- To make the Green Goddess dressing, combine all the ingredients in a small cup blender and blend until smooth.
Making the chickpea fritter dough
- Saute the diced onion and minced garlic in a non-stick skillet until the onions are translucent.
- As the onions and garlic begin to brown, add a small amount of water or vegetable broth and stir the onions and garlic until the broth or water dissipates and the onions turn brown.
- Remove from heat and allow to cool.
- In the meantime, add all the other ingredients to a large food processor bowl fitted with a large blade.
- Pulse the mixture ONLY until the chickpeas are slightly broken, and the ingredients are combined.
- DO NOT OVER-PULSE! The dough should be chunky and only combined.
- Place the dough covered dint eh refrigerator for 1 hour to chill the dough.
- Then, using your hands or a small burger mold, form equal patties.
Air-frying Chickpea Fritters
- Place a single layer of falafel balls in the air-fry pan's base, making sure not to overlap falafel pieces.
- Cook at 350 degrees for 15 minutes, flipping over each fritter at 8 minutes, and then cook the other side for the remaining 7 minutes.
- Remove air-fried chickpea fritters and place them on a cooking sheet and place it in a warm oven to keep warm.
- Repeat the process for all the chickpea fritters until done.
Baking Chickpea Fritters
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Bake at 400 degrees for 30 minutes, flipping over the fritters halfway through (15 minutes) of cooking.
- Cook until crisp and browned on the outside.
Notes
- Making the dough ahead of time allows for it to chill and is easier to work with if forming the fritters with your hands.
- Do not over pulse the chickpea mixture, or it will be difficult to form patties, and does not cook the same.
- If making entree-sized burgers increase the time to 2 x the suggested time for air frying and baking.
- Since the chickpea fritters have Italian seasonings, they are also wonderful served with marinara sauce and pasta.
- Chickpea fritters are great as a salad topper, in a sandwich, as an appetizer, or side dish.
Nutrition
Serving: 6g | Calories: 331kcal | Carbohydrates: 35g | Protein: 16g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 576mg | Potassium: 511mg | Fiber: 9g | Sugar: 7g | Vitamin A: 784IU | Vitamin C: 18mg | Calcium: 200mg | Iron: 4mg