Chickpea fritters

Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they’re also freezable so are ideal for making ahead

  • Prep:10 mins
    Cook:10 mins

Nutrition per serving

  • kcal 102
  • fat 5g
  • saturates 1g
  • carbs 10g
  • sugars 0g
  • fibre 3g
  • protein 4g
  • salt 0.06g


  • 1 red pepper, diced
  • 2 shallots, diced
  • 2 carrots, grated (smallest function)
  • 2 cloves of garlic, grated
  • peel of 1 lemon, grated
  • 1 thumb size piece of ginger, peeled and grated
  • 1 x 400g can of chickpeas, drained
  • 1tsp garam masala
  • 1tsp cumin
  • 1tsp ground coriander
  • 3tbsp plain flour (or any gluten-free alternative)
  • 1 egg
  • 30g fresh coriander, chopped
  • vegetable oil, for frying
  • half a cucumber, grated
  • 1 clove of garlic, grated
  • approx 150g Greek yoghurt (or a dairy-free alternative)


  1. Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.

  2. Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don’t want a puree so don’t blend too far. If you don’t have a food processor just crush with chickpeas with the back of a fork.

  3. Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.

  4. Add the egg and mix well then sieve over the flour and mix again.

  5. Shape into small discs and fry for around 3 minutes a side in a little olive oil.

  6. When cooked remove and place on kitchen paper to cool.

  7. To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.

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