I made chickpea fritters not too long ago and while they tasted good, I was disappointed with the way they fell apart in the pan and how dry they were. I wanted to try making them again with something to help bind them together and keep them moist. To achieve that I added egg, Greek yogurt and breadcrumbs and decided to forgo the flour coating. The end result was much better. They tasted light, were moist and held together pretty nicely. This time around, I made sure to leave some of the chickpeas intact to give the fritters a nice texture.
Chickpea Fritters Revisited
- 15.5 oz canned chickpeas, drained and rinsed
- 1/2 cup panko breadcrumbs
- 1 clove of garlic, minced
- Handful of fresh parsley, roughly chopped
- 1/4 cup Greek yogurt
- 1 large egg, whisked
- 1 tablespoon olive oil
- Salt & pepper to taste
- Olive oil, for frying
In the bowl of a food processor add chickpeas, panko, garlic, parsley, yogurt, whisked egg, 1 tablespoon of olive oil, salt and pepper. Pulse until well combined, but not completely pureed. Gently form six one-inch thick patty with your hands, compressing the mixture just enough to hold it together. In a large skillet, add the additional olive oil over medium heat. Add the chickpea patties and cook without moving for four to five minutes per side or until golden. Serve with a dollop of greek yogurt on top.