Chickpea Fritters Recipe

a plate of chickpea fritters with a green salad in the background

This easy Chickpea Fritters recipe is perfect for a vegetarian main dish or appetizer. Made with leftover mashed potatoes, curry, and lots of fresh herbs, they're easy to make and delicious to eat.

Course Appetizer, Main Course

Cuisine American

Keyword Chickpea Fritters, Chickpea Patties

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 372kcal

Author Katie Trant

Ingredients

1 ¾ cups chickpeas equivalent to one 14 ounce can
1 ½ pounds potatoes diced
2 Tablespoons butter
2 Tablespoons fresh chopped chives or green onion
2 Tablespoons fresh cilantro minced
1 teaspoon salt
1 Tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon red chili flakes optional
1 ½ cups bread crumbs
2 large eggs beaten
oil for pan frying

US Customary - Metric

Instructions

Place diced potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat to medium, and simmer until the potatoes are just barely tender - you should be able to pierce them easily with a fork.
1 ½ pounds potatoes
Drain the potatoes, add the butter, and mash the potatoes. You should have about 2 cups of mashed potatoes.
2 Tablespoons butter
Add chickpeas to the potatoes, and give them a bit of a mash as well so there are some that are mashed into a rough paste, and others that are still intact.
1 ¾ cups chickpeas
Add chives, cilantro, salt, curry powder, and cumin, and stir to combine. Taste the mixture at this point, and adjust the seasonings if necessary.
2 Tablespoons fresh chopped chives or green onion, 2 Tablespoons fresh cilantro, 1 Tablespoon curry powder, 1 teaspoon ground cumin, ½ teaspoon red chili flakes, 1 teaspoon salt
Line a baking sheet or large plate with parchment paper, and set aside.
Using clean hands, form the chickpea mixture into patties, using a couple of tablespoons of the mixture per patty. Set the formed patty on the parchment paper, and repeat until you have used up all of the mixture. *At this point you could refrigerate the patties for up to 24 hours.
Set up an assembly station. You'll need two bowls - one for the beaten eggs, and the other for the bread crumbs.
2 large eggs, 1 ½ cups bread crumbs
Pre-heat a large heavy-bottomed skillet with enough oil to thinly coat the bottom.
oil for pan frying
Try to keep a dry hand and a wet hand for the breading part. Using your wet hand (or a pair of forks), place a patty into the egg bowl, and turn over to coat. Lift up and allow excess egg to drip off, then transfer into the bowl of breadcrumbs.
Using your dry hand, toss breadcrumbs over the patty and turn to coat. Lift it out of the bowl and shake off excess, and then transfer either into the waiting skillet, or onto a fresh sheet of parchment.
Pan fry the chickpea fritters for a few minutes on each side, until the outsides are golden brown. Transfer to a plate lined with paper towels.
Serve immediately.

Notes

Nutrition values are an estimate only

Nutrition