Crispy chickpea fritters (easy gluten-free recipe)

These chickpea fritters are one of those recipes that don’t look like much on paper, but you end up eating them over and over again. Crunchy on the outside, soft on the inside, and packed with flavor from simple ingredients like chickpeas and roasted red peppers. Most of the work is done in the food processor, formed into patties, and cooked in a skillet until golden brown. They’re great dipped in an easy tahini sauce, added to a salad, or paired with something as simple as roasted sweet potatoes.

I’ve been thinking a lot about recipes like this. It needs to be quick, easy, and practical to make on a busy night. Ideally, it will be ready in less than 30 minutes, using mostly pantry staples and minimal chopping. This ticks all those boxes. It’s simple without being boring, uses ingredients you have on hand, and easily fits into your routine whether you’re making dinner, making lunch, or just need something quick to grab.

Two chickpea fritters on a white plate with salad on the background.

If you like simple plant-based recipes like this, you might also like my Baked Lentil Falafel , Mexican Black Bean Lentil Burgers , or Teriyaki Chickpeas . Same low-effort energy, just a different way to build a quick meal.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read more about my policy and affiliate links.

ingredient spotlight

This focuses on some key ingredients. See the full ingredient list in the recipe card below.

Oat flour – Oat flour acts as a binding agent in this recipe. It helps hold everything together while keeping the inside of the fritters soft. You can use gluten-free or regular flour instead, but oat flour tends to absorb more liquid, so you may need an extra tablespoon or two. Canned Chickpeas – Canned chickpeas are a quick and easy way to make this recipe. Rinse and drain thoroughly to remove excess liquid. I like to let it sit for a minute after rinsing so it doesn’t get too wet. Olive Oil – You will need about 3 tablespoons of oil to cook the fritters. This is usually enough for both batches, but you can add a little more if needed if the bread looks dry.

Step-by-step instructions

tips for success

Wet your hands when shaping – Lightly moistening your hands will help prevent the mixture from sticking when shaping the fritters. Keep the extras ready to use – form all the fritters ahead of time and leave the rest on a plate until the first batch is cooked. Swap out the onions if you like – you can also use white onions instead of red onions, but the flavor will be a little milder. Don’t have oat flour? Make your own – mix rolled oats into flour. Homemade oat flour doesn’t absorb well, so you may need closer to 1/2 cup. Don’t have a food processor? Use a blender – A high-speed blender will also work, but the mixture will be smoother and may be a little harder to remove.

★Did you make this recipe? Please give us a star rating below.

Combine the red onion and red bell pepper in a food processor.

1 small red onion, 1 large roasted red pepper

Add 1 can of chickpeas and spices and pulse until well combined. Transfer this mixture to a large bowl. .

2 teaspoons salt, 1.5 teaspoons cumin, 1 teaspoon garlic powder, 2 cans of chickpeas

Add the second can of chickpeas to the bowl and mash them with a fork into the mixture (this will preserve the texture of the chickpeas). Next, add oat flour and mix well.

2 cans of chickpeas, 1/3 cup oat flour

Distribute the mixture using 1/4 cup measuring cups to make 10. Shape the fritters with slightly wet hands and place on a plate. Allow most of them to form before the oil gets hot.

Heat 3 tablespoons of olive oil in a large frying pan over medium-low heat. Be careful not to let the oil get too hot. When it becomes glossy, add half of the fritters and turn the heat to medium. Bake for 6 minutes, then flip and bake for 4 minutes.Repeat with remaining fritters, adding more oil as needed.

3 tablespoons olive oil

Drain the roasted red peppers well. Too much liquid will make the mixture too wet and difficult to shape. Turn them upside down and drain as much liquid as possible. Preheat a frying pan with oil (but don’t overheat it) – Heat a frying pan with olive oil over medium-low heat. Once the oil is hot, add the fritters so it doesn’t get too hot and start smoking. Cook in batches and don’t overcrowd – this recipe makes about 10 fritters. Cooking in batches will make it easier to flip and both sides will be crispy. Keep an eye on it while it cooks – cook for 5-6 minutes, flip, and broil for another 4 minutes. Do not leave it unattended as it may turn brown quickly. Shape the fritters before cooking – use about 1/4 cup per fritter and shape into patties so they cook evenly.

preserving leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I like to lightly spray the air fryer or skillet with oil to bring back the crispiness. That being said, I honestly just eat it most of the time because it tastes really good straight out of the fridge and chilled.