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chickpea fritters
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4.80 from 15 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entrees
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 331kcal


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
  • cup fresh parsley finely chopped
  • 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 cup chopped parsley


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. 


  • 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. 


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