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Chickpea Fritters

Garbanzo beans never tasted so good!

Chickpea Fritters Photo Yield: serves 4


  • 1 Tbsp. + 2 tsp. shallots, finely chopped
  • 1 Tbsp. fresh lemon juice + lemon zest
  • 1 Tbsp. oil, safflower or sunflower recommended
  • 1 Tbsp. + 1/2 tsp. fresh oregano, divided
  • 1 tsp. raw honey
  • 1/4 tsp. sea salt
  • 1, 15-oz can garbanzo beans, drained and rinsed
  • 2 oz. feta cheese, crumbled
  • 1 large egg, whisked
  • 1/2 cup whole-wheat bread crumbs*


  • 4 cups baby arugula
  • 1/2 small fennel bulb, cored and thinly sliced

*use almond flour for gluten-free option


  1. In a sealed jar, shake together shallot, lemon juice, 2 tsp. water, 2 tsp. oil, 2 tsp. oregano, honey, and 1/8 tsp. salt. Set aside.

  2. In a medium bowl, mash chickpeas, egg, bread crumbs, remaining oregano and lemon zest. If you are adding greens into the fritters, use a food processor to blend all ingredients together.

  3. Stir in cheese. Mix well and shape into a large ball. Divide ball into four patties, flattening each into 1/2″ thickness.

  4. In a medium nonstick skilled, heat remaining 1/2 tsp. oil on medium, add patties and cook until both sides are lightly golden and cooked through. About 4 minutes per side.

  5. In a medium bowl, toss together arugula and fennel, then pour dressing over top and toss.

  6. Divide salad and fritters among plates and enjoy!

photos by Kacy Meinecke for

By Katie McGrath


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