These Baked Chickpea Fritters are gluten free, easy to make and packed with flavor. With hidden vegetables and plant-based protein and fiber, they’re a tasty and healthy snack. Best of all, no pre-cooking is required – just blend the ingredients with a hand blender, shape into fritters and bake.
This recipe makes mini fritters about 2 inches / 5 cm wide, which cook faster and are perfect for adding to pita pockets or serving as bite-sized appetizers. Their small size also makes them great for meal prep, as they’re easy to pack and store.
Benefits of baked chickpea fritters
Baked chickpea fritters are a great option for a nutritious snack or meal for several reasons:
- High in fiber: Chickpeas are an excellent source of dietary fiber, which helps digestion and gives a feeling of fullness.
- Lower in fat: Baking instead of frying reduces added fat and eliminates the risk of oil breaking down or burning at high temperatures.
- Less time-consuming: Once the fritters are on the tray and in the oven, you can focus on other things – no need to constantly flip or monitor.
- Meal prep-friendly: Baked fritters can be refrigerated or frozen, making them convenient for meal prepping or quick snacks on busy days.
Ingredients for baked chickpea fritters
- Chickpeas: As the base of these fritters, chickpeas provide a creamy texture and slightly nutty flavor, along with a high fiber content. Canned chickpeas work well for convenience.
- Carrot: Adds a subtle sweetness while boosting fiber and nutrients.
- Onion: Fresh onion adds natural sweetness, enhancing the overall taste of the fritters and balancing the richness of the chickpeas.
- Garlic: Provides a savory kick and additional health benefits.
- Egg: Acts as a binding agent, helping the fritters stay firm yet tender.
- Buckwheat flour: Keeps the fritters gluten free while providing structure. If gluten isn’t a concern, you can substitute it with all-purpose flour.
- Smoked paprika: Elevates the fritters with a smoky, slightly sweet flavor that complements the chickpeas.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors.
What to serve with chickpea fritters
Chickpea fritters are versatile and pair well with a variety of sides and sauces:
- Sandwiches or pita pockets: Add fritters to a pita or sandwich with fresh vegetables like cucumber, lettuce, and tomato. Top with your favorite condiment – this Homemade Vegan Burger Sauce would work nicely.
- Dipping sauces: Serve with a flavorful dipping sauce, such as this Creamy Vegan Tahini Ranch Dressing or spicy sriracha mayo.
- Enjoy by themselves: These fritters are packed with flavor on their own. Serve them straight from the oven or with a dash of hot sauce for an extra kick.
How to store baked chickpea fritters
Once cooled, store the fritters in an airtight container in the fridge for up to three days. Enjoy them cold or reheat in the oven or microwave.
For longer storage, freeze the fritters for up to three months. After cooling, arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag.
More healthy snack ideas
- Savory Sweet Potato Muffins
- Gluten Free Zucchini Fritters with Feta
- Buckwheat Zucchini Muffins
- Vegan Black Bean Dip
- Easy Gluten Free Flatbread
You can find more ideas on the Snack Recipes page.
Baked Chickpea Fritters Recipe
Serves
20 mini fritters
Prep time
20 mins
Cook time
25 mins
Ingredients
- 8.5 oz / 240 g drained and rinsed chickpeas (from a can, see Note 1)
- 1 medium / 60 g carrot, peeled and roughly sliced
- 1 small / 175 g brown onion, peeled and roughly sliced
- 1 clove garlic, peeled
- 1 large egg
- 3/4 cup / 90 g buckwheat flour (see Note 2)
- 1/4 tsp smoked paprika (see Note 3)
- 1/4 tsp fine salt
- 1/8 tsp cracked black pepper
Method
- Preheat your oven to 350°F / 180°C (fan-forced) or 390°F / 200°C (conventional). Line a large baking sheet with parchment paper (see Note 4).
- Add the chickpeas, sliced carrot, sliced onion, garlic and egg to a large mixing bowl. Use a hand blender to blend everything together until you get a relatively smooth mixture. Add the buckwheat flour, smoked paprika, salt, and pepper and stir until combined (see Note 5). Alternatively, you can blend in a food processor.
- Spoon the mixture onto the lined baking sheet in 20 portions (see Note 6). Using the back of a small spoon, shape each portion into a fritter about 2 inches / 5 cm wide.
- Bake in the preheated oven for 25 minutes or until lightly browned, turning the tray halfway through for even browning.
Notes
- Chickpeas – A standard can of chickpeas (15 oz or 400 g depending on the region) usually yields about 8.5 oz / 240 g of drained chickpeas. If you prefer to soak and cook your own, measure out 8.5 oz / 240 g of cooked chickpeas for the recipe.
- Flour – For the most accurate results, weigh your flour in grams using a kitchen scale. This is because cup measurements can be unreliable due to the way flour settles into the cup.
- Spices – I love to flavor the fritters with smoked paprika, but you could use sweet paprika as a substitute. You could also add a dash of chili powder or cayenne pepper for heat.
- Baking sheet – I use a 16 x 12 inch / 40 x 30 cm baking sheet, which fits 20 mini fritters. If you don’t have a similar size, you can use two smaller baking sheets or trays.
- Mixing the batter – I recommend mixing with a metal spoon rather than a silicone spatula (like I did in the recipe video). This is because paprika can stain silicone orange, and the stain is often difficult to remove.
- Shaping the fritters – For easy portioning, I use a spring-loaded cookie scoop that’s 1.5 inches / 4 cm wide, which you can see in the recipe video above. If you don’t have a similar scoop, you can spoon out about 2 tbsp / 30 ml portions of the mixture onto the tray instead.
- Storage – Once cooled, store any leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, or enjoy cold. For longer storage, freeze the fritters for up to 3 months. After cooling, freeze them in a single layer on a lined baking sheet until solid, then transfer to an airtight container or freezer bag.
Nutrition Facts
- Serving size: 1 fritter (when recipe divided into 20 fritters)
- Energy: 37 Calories / 153 Kilojoules
- Total Fat: 0.7 g
- Saturated Fat: 0.2 g
- Total Carbohydrate: 5 g
- Dietary Fiber: 1.5 g
- Sugars: 0.7 g
- Protein: 1.7 g
- Sodium: 29 mg
- Potassium: 38 mg
