Baked Chickpea Fritters (Pareve)

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 01/8/22
Baked Chickpea Fritters

The Spruce / Miri Rotkovitz
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Yield: 12 to 14 fritters
Nutrition Facts (per serving)
215 Calories
7g Fat
32g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 215
% Daily Value*
Total Fat 7g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 439mg 19%
Total Carbohydrate 32g 12%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein 9g
Vitamin C 1mg 7%
Calcium 77mg 6%
Iron 2mg 11%
Potassium 175mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Think of these little chickpea fritters as entry-level falafel. Though they're inspired by the Middle Eastern favorite, they're more mildly spiced, which makes them a nice choice for kids and those with sensitive palates. Plus, since they're made with canned chickpeas and aren't deep-fried, they're quick to make, and they won't turn you into a short-order cook. 

Prefer more spice? Bump up the quantities of cumin and coriander, and add a dash or two of hot sauce, if you'd like. 

Make It a Meal: Take inspiration from falafel sandwiches, and tuck the fritters into a store-bought or homemade pita or wrap, along with Israeli salad, a drizzle of sesame tahini, and a little feta sprinkled with za'atar. Or serve them warm from the oven as a snack or cocktail accompaniment, with cool tzatziki yogurt sauce for dipping. 

Ingredients

  • 1 (15-ounce) can chickpeas, drained

  • 1/2 small onion, peeled, trimmed, and finely chopped, about 1/4 cup

  • 2 scallions, white and light green parts only, chopped, optional

  • 3 cloves garlic, peeled and coarsely chopped

  • 3/4 teaspoon cumin

  • 1/4 teaspoon coriander

  • 3 to 4 tablespoons all-purpose flour

  • 1/4 teaspoon baking powder

  • 2 tablespoons finely chopped fresh parsley, cilantro, basil, and/or dill, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Extra-virgin olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper and set aside. 

  3. Place the chickpeas, onion, scallions (if using), garlic, cumin, and coriander in the work bowl of a food processor. Pulse a few times until the chickpeas are coarsely chopped.

  4. Add 3 tablespoons of flour and baking powder, and pulse a few times more to combine (take care not to overprocess the mixture—it should have a bit of texture).

  5. Transfer the mixture to a bowl, and stir a couple of times to ensure that the ingredients are evenly mixed.

  6. If the mixture is too wet to form into patties, sprinkle with an additional tablespoon of flour, and mix well. (If it is too dry, add a little olive oil.) 

  7. Lightly grease the baking pan with olive oil. With clean, oiled hands, shape walnut-sized pieces of the chickpea mixture into balls, then flatten slightly.

  8. Place the chickpea patties on the prepared pan and drizzle with more olive oil.

  9. Bake in the preheated oven for 15 minutes, carefully turn over, and bake for about 10 minutes more, or until the fritters are firm and golden on both sides.

  10. Serve and enjoy.