Easy Chickpea Fritters (25 Minute Gluten Free Recipe)
These chickpea fritters are crispy on the outside, soft on the inside, and made with simple pantry ingredients. They come together quickly and are perfect for meal prep, snacks, or building an easy plant-based meal.
Servings 5
Calories 280kcal
Equipment
Ingredients
- 1 small red onion
- 1 large roasted red pepper
- ⅓ cup oat flour or 1/2 cup gluten free flour
- 2 teaspoons salt
- 1.5 teaspoons cumin
- 1 teaspoon garlic powder
- 2 cans chickpeas
- 3 tablespoons olive oil
Instructions
- Pulse together red onion and red bell pepper in food processor.1 small red onion, 1 large roasted red pepper
- Add 1 can of chickpeas, and spices and pulse until well combined. Move this mixture to a large bowl. .2 teaspoons salt, 1.5 teaspoons cumin, 1 teaspoon garlic powder, 2 cans chickpeas
- Add the second can of chickpeas to the bowl and smash with a fork into the mixture (this helps keep some texture to the chickpeas). Then add in the oat flour and stir well to combine.2 cans chickpeas, ⅓ cup oat flour
- Use ¼ cup measuring cup to portion out the mixture, makes 10. Shape the fritters with slightly wet hands and place them on a plate. Try to have most of them formed before the oil is hot.
- Add 3 tablespoons of olive oil to a large skillet and preheat over medium low heat. Watch this, you don't want the oil to get too hot. Once it's shimmering, add half the fritters and turn the heat up to medium. Cook for 6 minutes, flip and cook for 4 minutes.Repeat with the remaining fritters, adding more oil if needed.3 tablespoons olive oil
Notes
- Drain the roasted red peppers well - Excess liquid will make the mixture too wet and harder to form. Turn them upside down and let as much liquid drain out as possible.
- Preheat the pan with oil (but don’t overheat it) - Heat the skillet with the olive oil over medium-low. Add the fritters once the oil is warm so it doesn’t get too hot and start smoking.
- Cook in batches and don’t overcrowd - This recipe makes about 10 fritters. Cook in batches so you can flip them easily and get a good crisp on each side.
- Watch them closely while cooking - Cook for 5–6 minutes, flip, then another 4 minutes. Don’t walk away — they can brown quickly.
- Shape the fritters before cooking - Use about ¼ cup per fritter and shape them into patties so they cook evenly.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, I like to use the air fryer or a skillet with a light spray of oil to bring back the crispiness. That said, they’re also really good cold straight from the fridge, which is honestly how I eat them most of the time.
Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 11g | Fat: 13g | Fiber: 9g | Sugar: 1g
