Crispy on the outside and tender inside, these chickpea fritters are bursting with zesty lemon, garlic, and fresh herbs. They’re quick to make, satisfying, and naturally vegetarian — perfect for wraps, salads, or dipping.

Why You’ll Love This Recipe

• Bright, fresh lemon flavor with a hint of garlic

• High in plant-based protein and fiber

• Great as an appetizer, light lunch, or sandwich filling

• Easy to make in under 30 minutes

• Pairs well with dips, sauces, or veggies

Ingredients

For the Fritters:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cloves garlic, minced

• 1 teaspoon lemon zest

• 2 tablespoons lemon juice

• ¼ cup chopped fresh parsley

• ½ teaspoon cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup all-purpose flour

• 2–3 tablespoons olive oil (for frying)

Directions

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4

1. In a food processor, add the chickpeas, garlic, lemon zest, lemon juice, parsley, cumin, salt, and pepper. Pulse until the mixture is combined but still a little chunky — not a puree.

2. Transfer the mixture to a bowl and stir in the flour until well blended. The mixture should hold together when formed into patties.

3. Using your hands, shape the mixture into 8–10 small fritters.

4. Heat olive oil in a non-stick skillet over medium heat.

5. Fry the fritters in batches for 3–4 minutes on each side, or until golden brown and crisp. Avoid overcrowding the pan.

6. Remove from skillet and drain on a paper towel-lined plate. Serve warm.

Serving Ideas

• Stuff them into pita bread with cucumber, tomato, and yogurt sauce

• Serve over a salad for a protein-packed topping

• Dip into hummus, tzatziki, or garlic sauce

• Add to grain bowls or veggie wraps

Tips & Variations

• If the mixture is too wet, add an extra tablespoon of flour

• Replace parsley with cilantro or dill for a different flavor

• Use chickpea flour for a gluten-free version

• Add a pinch of chili flakes for heat

• Bake at 400°F (200°C) for 20 minutes, flipping halfway, for a lighter option

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them first. Use about 1½ cups of cooked chickpeas.

Can I make them ahead of time?

Absolutely. Store in the fridge for up to 3 days or freeze cooked fritters for up to 2 months. Reheat in a skillet or oven.

What’s the best dip for these fritters?

They go great with tzatziki, tahini sauce, lemon-garlic yogurt, or even a simple herbed mayo.

Are these fritters vegan?

Yes, they contain no dairy or eggs, making them fully vegan.

Final Thoughts

These Lemon Garlic Chickpea Fritters are flavorful, versatile, and easy to whip up. Whether you’re serving them as a starter, stuffing them in pita, or enjoying as a quick snack, they deliver fresh, zesty goodness in every bite.