Chickpea Fritters with Cucumber Dill Sauce


There are times when I am in a big rush and need to make something quick, yummy, and high-in-protein to serve alongside a big dinner salad.  On one of these days, I came up with these delightful, little chickpea fritters.

On the days when I am totally averse to frying, I use a griddle to make both sides of my fritters golden and then finish them off in the oven.  On the days when I am short on time, I will fry these babies up in a shallow, hot oil bath.  The result is crispy and extra scrumptious.

You can enjoy them with a big salad, cucumbers, or in pita bread with cucumber dill sauce!

My chickpea fritters are easy-to-make, satisfying, and most definitely delicious!  If you are ever pressed for time or expecting visitors, make these!  Your friends and family will be glad you did!


Chickpea Fritters

Servings: 2-3

Makes 9 2-inch in diameter fritters

Prep Time: 20-30 minutes




1 tbsp flax meal

3 tbsp filtered water

1 can chickpeas, rinsed and drained

1 garlic clove, finely chopped

½ cup green onion, sliced

½ cup cilantro, chopped

1 ½ tbsp poblano chile pepper (or substitute jalapeno pepper)

½ cup oat flour (gluten-free)

½ tsp sea salt

½ tsp ground cumin

sunflower or grapeseed oil for pan frying



1. In a medium-sized bowl, add chickpeas. Mash the chickpeas with a potato masher, keeping in mind that it’s okay to keep some chickpeas whole since it’ll add nice texture to the patties.

2. Add the remaining ingredients to the bowl, except for the oil.  Using your hands or a large fork, thoroughly mix and combine all of the ingredients together.

3. a) Heat a medium sauté pan over medium heat and add enough oil to create a shallow bath to fry the fritters in.  Once the oil reaches 350 degrees, pan fry 2-inch in diameter patties until golden on each side, about 4-5 minutes, flipping once. Drain oil from the patties by placing a paper towel on a plate and folding it once. After frying, place patties on the paper towel.

b) Alternatively, form 9 2-inch patties and cook them on a griddle, sprayed with coconut cooking spray until golden brown on both sides.  Place the patties on a lined baking sheet and finish them off in a pre-heated 350 degree F oven for about 15 -20 minutes.

4. Serve with Cucumber Dill Sauce (recipe follows), salad and sliced cucumbers.


Cucumber Dill Sauce


½ cup cashews, soaked overnight, rinsed and drained

¼ cup filtered water

1 tbsp lemon juice

¼ cup cucumber, chopped

1 tsp dill, chopped

1/2 tsp garlic, chopped

1/8 tsp cayenne pepper

¼ sea salt


Place all ingredients into blender, and blend on high until smooth. If the mixture is too thick to blend, add some filtered water, 1 tbsp at a time. Serve with fritters as a dipping sauce or to dress salad and cucumbers.

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