These crispy chickpea fritters are pan-fried to perfection and served with a cool cucumber yoghurt dip. High in protein, vegan-friendly, and ready in under 30 minutes.
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Why You’ll Love These Chickpea Fritters
- Crispy, golden and savoury
- Vegan and gluten-free option
- High in plant-based protein
- Beginner-friendly: Easy to prep and fry
- Ready in 25 minutes
It’s really nice and easy, there is just something fantastic about the chickpea – cucumber – yogurt combo. Very moreish!
Here are some of my other favourite vegetarian flavour combos, by the way.
I also love the simplicity of this recipe, I will almost always have everything I need in cupboard!
Ingredients & Substitutions
- Canned chickpeas: Or use freshly cooked. Drain well.
- Cumin: You can also use garlic, paprika or turmeric.
- Salt, pepper, olive oil
- Yoghurt (for dip): Use soy or coconut (or soy) yoghurt for vegan version.
- Cucumber: Grated into the dip.
- Baby leaf salad: I love it here, but you can really use any salad on top!
How to Make Chickpea Fritters
Mash chickpeas
Use a fork or food processor and mash 3/4 of the chickpeas with the egg (or flax egg) and cumin until chunky-smooth. It doesn’t have to be perfect. Add the last few whole chickpeas and stir gently. You get a really nice consistency this way.
Form fritters
Shape into small patties.
Fry
Cook in a lightly oiled pan 3–4 mins per side.
Make dip
Mix grated cucumber with yoghurt and vinegar.
Pro Tips
- Drain chickpeas well: Moisture affects binding.
- Don’t overcrowd pan: Gives best crisp and colour.
Variations
- Spicy fritters: Add chilli flakes or hot sauce to mix.
- Falafel-style: Add fresh or ground coriander for a herby twist.
Serving Suggestions
- Serve with fresh salad, flatbread or warm rice.
- Add pickled red onions for brightness.
- Make a fritter wrap with hummus and greens.
Crispy chickpea fritters with creamy cucumber yoghurt dip – high-protein, vegan-friendly, gluten-free option. Quick 20-min meal.
- 1 can chickpeas (1 can = dry weight ca. 9oz / 265g)
- 1 tsp cumin
- 1 egg (or use a ‘flax egg’, see ‘Jansen’s pro tip’ below)
- 1 tbsp olive oil
- 1 cucumber (about 1 cup grated)
- ⅗ cup yoghurt (⅗ cup = 150g)
- 1 tbsp vinegar
- 2 cups baby leaf (or favourite salad)
- 1 tsp salt
- ½ tsp pepper
-
Drain the chickpeas and give them a good rinse. Put just ¾ of them into a food processor. Add the eggs and 1 tsp of cumin. Blend until smooth then transfer it to a bowl with the other chickpeas. Add a little salt and stir.
1 can chickpeas, 1 egg, 1 tsp cumin
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Heat up a non-stick frying pan on medium heat with a little olive oil.
1 tbsp olive oil
-
Make the chickpea mix into small fritters and fry on each side for about 4 minutes on medium heat.
-
While frying the chickpeas, grate the cucumber and add salt, pepper and the yoghurt. Add a tbsp of vinegar.
1 cucumber, ⅗ cup yoghurt, 1 tsp salt, ½ tsp pepper, 1 tbsp vinegar
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Once all the fritters are done, serve them with a little salad underneath and in between and drizzle the cucumber yoghurt over everything.
2 cups baby leaf
Use a vegan yoghurt (like soy) and ‘flax eggs’!
Jansen’s pro tip
To make a ‘flax egg’, simply mix 1 tbsp ground flax seeds with 3 tbsp boiling water, stir and leave to settle and cool for a couple of minutes.
Nutrition Facts
Easy Chickpea Fritters with Cucumber Yoghurt Dip
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions
Are these like falafel?
Similar in flavour, but pan-fried and less dense.
Can I bake instead of fry?
Yes – 180°C (350°F) for 20–25 minutes, flipping once.
Do they work with canned chickpeas?
Absolutely. Just drain and mash well.
Make It a Meal
- Serve with roasted sweet potato wedges
- Add a leafy side salad with tahini dressing
- Wrap in pita with greens and drizzle extra dip
Storage & Meal‑Prep
- Fridge: Keeps up to 3 days
- Freezer: Store cooked fritters, reheat in pan
- Dip: Best made fresh but lasts 2 days in fridge