With just a few ingredients and a quick cooking time, these Chickpea Fritters are a protein–packed meal that’s ready in under 20 minutes.
– Chickpeas – All-purpose flour – Parmesan cheese – Cumin, garlic powder, and salt – Olive oil – Cucumber-yogurt sauce, tzatziki, or hummus for serving as you like.
Drain the chickpeas (I save the liquid for an egg replacer to use in baking). Rinse with cold water (this removes some of the sodium).
Add to a shallow dish with the flour, Parmesan, cumin, garlic powder, salt, and 2 tablespoons water.
Mash with a potato masher until very smooth and uniform, adding another 2-4 tablespoons of water as needed.
Form into round, flat patties using 1 tablespoon batter in each. Patties should be about ½ inch thick.
Add olive oil to a pan over medium heat and cook the fritters for 2-3 minutes on each side or until golden brown. Place onto a paper towel to drain.
Serve warm with desired dips. Once cooled, store in an airtight container for up to a week. Warm in the microwave, toaster oven, or air fryer briefly to serve.