Chickpea and Dill Fritters
If you’re looking for a simple yet satisfying plant-based dish that’s packed with flavor, these Chickpea and Dill Fritters are the perfect answer. Golden and crisp on the outside, tender and fragrant on the inside, these fritters come together with wholesome ingredients and offer a delightful combination of texture and taste.
Whether you’re whipping up a quick lunch, planning a make-ahead meal, or searching for a new way to enjoy chickpeas, this recipe will easily become a favorite. With the freshness of dill, the earthiness of spinach, and the boldness of sun-dried tomatoes and garlic, each bite offers a flavorful punch.
Why You’ll Love These Chickpea and Dill Fritters
These fritters are:
- Quick and easy – minimal prep, simple ingredients.
- Naturally gluten-free and vegan – no eggs or wheat flour needed.
- Great for meal prep – they store well in the fridge or freezer.
- Crispy and flavorful – a herby, garlicky, umami-packed bite.
- Versatile – enjoy them hot or cold, in wraps, on salads, or with dips.
Ingredients You’ll Need
Here’s everything you need to make these flavorful fritters:
- 1 can chickpeas, drained and mashed
Chickpeas form the hearty base of these fritters. Mashing them creates a chunky texture while still binding well with the other ingredients. - 1/2 cup wilted spinach, finely chopped
Spinach adds color and nutrients. Wilt it down before chopping so it blends seamlessly into the mixture. - 1/2 cup fresh dill, finely chopped
Dill is the star herb here, bringing a distinct fresh and slightly tangy flavor that complements the chickpeas beautifully. - 3 garlic cloves, minced
Garlic infuses the fritters with rich, savory depth. - 3–4 sun-dried tomatoes, finely chopped
These little umami bombs add chewy texture and a burst of bold flavor. - 1 tbsp oil
This helps bind the mixture and adds a touch of richness. - Salt and black pepper, to taste
Don’t skimp on seasoning—it ties everything together. - 1 chia egg (1 tbsp chia seeds + 2.5 tbsp water, soaked for 10 minutes)
A plant-based binder that keeps the fritters together while adding fiber and omega-3s. - 4 tbsp flour (gluten-free or all-purpose)
Helps absorb excess moisture and firms up the patties for frying. - Olive oil, for frying
Adds flavor and helps achieve that perfect golden crust.
Serving Suggestions for Chickpea and Dill Fritters
These fritters are endlessly versatile. Here are some delicious ways to enjoy them:
As a Salad Topper
Add them to a bed of greens with cherry tomatoes, cucumbers, and a tangy lemon-tahini dressing.
In a Wrap or Pita
Tuck them into a flatbread with hummus, lettuce, and pickled red onions for a satisfying lunch wrap.
As a Main
Serve with a side of roasted vegetables or a quinoa pilaf for a nourishing dinner.
With Dips
Pair with tzatziki, vegan yogurt sauce, or a spicy harissa mayo.
Tips for Success
- Use a nonstick pan for best results and easy flipping.
- Don’t skip the chia egg – it’s essential for binding the ingredients together.
- Make-ahead friendly – the mixture can be made in advance and stored in the fridge for up to 24 hours before frying.
- Freezable – cooked fritters freeze well. Reheat in a skillet or oven for crispness.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat in a pan or oven to restore crispiness; microwaving will soften the texture.
Customization Ideas
Make this recipe your own with these fun variations:
Add Finely Chopped Red Onion
For extra crunch and sharpness.
Spice It Up
Add a pinch of chili flakes or smoked paprika for a touch of heat.
Add Vegan Feta
Crumble in some plant-based feta for a creamy, tangy contrast.
Swap the Herbs
If you’re not a fan of dill, try parsley, coriander, or mint instead.
Frequently Asked Questions (FAQs): Chickpea and Dill fritters
Can I bake these Chickpea and Dill fritters instead of frying?
Yes! Preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway, until golden and crisp.
What if I don’t have chia seeds?
You can substitute with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
Can I use frozen spinach?
Absolutely. Just thaw it, squeeze out excess moisture, and measure 1/2 cup.
Are these kid-friendly?
Yes, though you might want to reduce the garlic or sun-dried tomatoes for sensitive palates.
What kind of flour works best?
Any flour will work—gluten-free blend, oat flour, chickpea flour, or even all-purpose.
Check out more recipes:
Savory Chickpea Granola Clusters
Chickpea and Dill Fritters
Ingredients
- 1 can chickpeas drained and slightly mashed
- ½ cup wilted spinach chopped
- ½ cup fresh dill chopped
- 3 cloves garlic minced
- 4 sun-dried tomatoes chopped
- 1 tbsp oil from sun-dried tomatoes / olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 chia egg 1 tbsp chia seeds + 2.5 tbsp water, soaked for 10 minutes
- 4 tbsp flour gluten-free or all-purpose
- olive oil for frying
Instructions
- Start by draining and rinsing the chickpeas. Mash them with a fork or potato masher in a large bowl—you want a mostly mashed texture, with some chunks remaining for bite.Wilt the spinach by steaming or sautéing it briefly until soft, then squeeze out any excess water and finely chop.Chop the dill, garlic, and sun-dried tomatoes. Soak the chia seeds in water for about 10 minutes until they form a gel.
- In the bowl with mashed chickpeas, add the wilted spinach, chopped dill, minced garlic, sun-dried tomatoes, chia egg, flour, oil, salt, and pepper. Mix everything thoroughly until the mixture is well combined and holds together when pressed. If it’s too wet, add a bit more flour. If it’s too dry, a splash of water or a little more oil will help.
- Using your hands, divide the mixture into 6 equal portions and form them into patties. Press them firmly so they hold their shape.
- Heat a generous drizzle of olive oil in a nonstick skillet over medium heat. Add the fritters and cook for 3–4 minutes on each side, or until golden brown and crisp. Don’t overcrowd the pan—fry in batches if needed. Once done, place them on a paper towel-lined plate to drain excess oil. Serve it and enjoy!
