Chickpea fritters

Chickpea fritters

The Islands of Greece
Steven Joyce

I find these squidgy-centred little fritters impossible to resist, and love to serve them with a dish of garlicky Tzatziki on the side. There are dozens of variations to this recipe: you can add cumin, dried Greek oregano or mint, all natural partners to chickpeas, and you can easily leave out the cheese, but if you do you may need to add a little more salt. Some recipes even call for cutting the chickpeas (garbanzos) with mashed potatoes, so feel free to experiment. If you don’t add the egg, this also works as a dip. The mixture firms up as it cools, so you will need to loosen it with olive oil or a little water before serving with toasted Flatbreads.


Quantity Ingredient
400g cooked chickpeas
1 slice white bread, crusts removed
50ml milk
3 spring onions, finely chopped
150g feta
1 garlic clove, finely chopped
2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped dill
freshly ground black pepper
1/4 teaspoon salt, or less, to taste
1 egg, lightly beaten
vegetable oil, for deep-frying
plain flour, to dust


  1. Drain and rinse the chickpeas, then set aside.
  2. Place the bread in a bowl and cover with the milk. Soak for 5 minutes, then remove from the milk and gently squeeze out the excess.
  3. Put everything except the salt, egg, oil and flour in the bowl of a food processor and blitz until really smooth (you could also use a hand-held blender). Taste for seasoning and add salt as necessary (remember feta can be salty). Add the egg and then chill for 10 minutes or so to firm up, as this makes it easier to handle when frying.
  4. When ready to cook, heat 6 cm vegetable oil in a high-sided pan, until it reaches 180ºC, or when a cube of bread dropped into the oil sizzles and browns in 30 seconds.
  5. Place some flour in a bowl. Flour your hands. Using a large dessert spoon, scoop a spoonful of the mixture into the flour. Shape into a ball (it will be quite loose but don’t worry) and ensure the whole surface of the fritter is covered in flour. Using a clean spoon, drop the fritter carefully into the hot oil. Cook for 2–3 minutes, until deep golden brown and crunchy on the outside. Using a slotted spoon, remove from the oil and drain on paper towels. Break open the first one to ensure that it is cooked through; if not, cook for a minute longer. Only cook 2–3 fritters at a time, or the temperature of the oil will drop and the fritters will be greasy.
  6. Serve hot, with Tzatziki.
The Islands of Greece
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