Chickpea Veggie Fritters

Crispy on the outside, tender in the middle, and full of savory vegetables and herbs, these chickpea veggie fritters are a golden, satisfying twist on a Sicilian favorite.

Overhead view of chickpea fritters arranged on parchment paper. The rectangular fritters are garnished with fresh rosemary sprigs and lemon wedges. Their golden-brown surface shows visible herbs and seasoning, with specks of salt visible on the crispy crust. The arrangement appears casual yet appetizing.

I'm a big fan of crispy chickpea recipes, whether it’s the traditional Italian fritters known as panelle, crisp, golden farinata flatbread, or snackable crispy chickpeas.

I first developed this recipe to be play on Sicilian panelle, but these are definitely their own thing. While they draw inspiration from the traditional recipe, these have a thicker cut (think fry-shaped), and they’re packed with grated veggies and rosemary for added texture and flavor.

These make a fun appetizer or a satisfying vegetarian main that’ll have everyone reaching for one more bite!

Want more crispy fried recipes? Try the classic calamari fritti, these light zucchini fritters, or my summery lobster corn fritters.

A tall stack of chickpea veggie fritters arranged in a cross-hatch pattern, showcasing their sturdy texture. The golden-brown fritters are flecked with green herbs and have a beautifully caramelized exterior. A sprig of rosemary tops the stack, with a lemon wedge visible at the bottom of the frame.

Why This Recipe Works

The fry-cut shape creates a hearty texture and makes them perfect for snacking.
Chickpea flour builds a creamy interior and beautifully crisp exterior.
Fresh vegetables and rosemary add depth, flavor, and visual appeal.
The batter can be customized with whatever veggies and herbs you have on hand.

Ingredient Notes

Chickpea Flour – Also known as garbanzo bean flour, this staple in Italian and Sicilian cooking gives the fritters structure and flavor. More in my guide to Italian beans and legumes.

Vegetables – Use finely diced or grated vegetables like carrots, spinach, zucchini, or mushrooms. If using watery vegetables, like zucchini, squeeze out excess moisture with a clean towel before cooking.

Rosemary – This woodsy herb gives the fritters an aromatic base. For more options, explore this collection of Italian herbs and spices.

Olive Oil – Used in both the batter and for frying. Choose a high-quality Italian extra virgin olive oil with fresh, green flavor.

Salt – Essential for seasoning both the batter and the finished fritters. Be sure to sprinkle immediately after frying so it adheres well.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

9x13-inch baking dish
Medium saucepan
Whisk
Rubber spatula
Chef’s knife
Cast iron or heavy-bottomed sauté pan
Paper towels
Slotted spoon or fish spatula

Step by Step Instructions

Close-up of golden-brown chickpea veggie fritters arranged on a light surface. The rectangularly-shaped fritters show a crispy exterior with flecks of herbs and vegetables visible within. Fresh rosemary sprigs and lemon wedges garnish the platter, adding aromatic and citrus accents.

Rub a 9x13-inch baking dish with olive oil to prevent sticking.
In a medium saucepan, combine the onion, carrot, spinach, rosemary, chickpea flour, water, salt, and olive oil. Whisk until smooth and lump-free.
Set the pan over medium heat and whisk constantly until it begins to thicken.
Switch to a rubber spatula and continue stirring until the mixture becomes very thick, about 8–10 minutes.

Pro Tip: The batter firms up fast, so have your baking dish ready and work quickly when spreading.

Pour the mixture into the prepared dish and spread it into an even layer. Transfer to the fridge for at least 2 hours, until completely cool and firm.
Invert the chilled slab onto a cutting board and slice into fries, rectangles, or triangles—whatever shape suits your mood.
Heat ½–1 inch of olive oil in a heavy sauté pan over medium-high heat. Fry the fritters in batches, being careful not to crowd the pan.
Cook until golden on one side, flip, and continue cooking until both sides are evenly crisp. Drain on paper towels and sprinkle with salt while still hot.

Pro Tip: Use a fish spatula or slotted spoon to make flipping and lifting easier without breaking the fritters.

Tips for Success

Grate or dice vegetables finely for even cooking and better texture.
Dry vegetables like zucchini or spinach thoroughly to prevent soggy batter.
Refrigerate the batter until fully set before cutting to keep clean edges.
Don't skip the final salt sprinkle. It makes all the difference in flavor!

Variations

Swap rosemary with thyme, basil, or parsley for a different herb profile.
Use shredded beets, chopped mushrooms, or zucchini in place of carrots.
Add grated cheese like Parmesan for extra umami and richness.
Stir in red pepper flakes or a pinch of cumin for a flavor twist.
Cut into bite-sized squares or larger slabs depending on how you want to serve them.

A tall stack of rectangular chickpea fritters with a slightly different arrangement. The cross-section of a fritter is visible at the bottom, revealing the moist interior studded with vegetables and herbs, contrasting with the crispy exterior. Lemon wedges frame the composition.

Serving Suggestions

Serve these chickpea veggie fritters hot and crisp as soon as they’re fried. Serve them along with other Sicilian specialties, like salmoriglio sauce for dipping and eggplant caponata for a substantial side.

For a well-rounded spread, pair them with a refreshing zucchini salad, some briny warm marinated olives, or a delicate Italian inspired tuna tartare for some added protein.

How to Store and Reheat

Leftover fritters can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a sheet pan in a 400°F oven for 10–15 minutes until crisp again. Avoid microwaving, as it softens the texture.

FAQ

Can I make the batter ahead of time?

Yes! Prepare the batter and refrigerate it in the baking dish up to a day ahead. Slice and fry when ready to serve.

What’s the best substitute for chickpea flour?

Unfortunately, there’s no great substitute that behaves the same way. Chickpea flour is essential to this recipe’s texture and flavor.

Do I have to fry them?

Frying gives the best crisp texture, but you can bake them at 425°F for about 20 minutes, flipping halfway through.

Can I freeze them?

Cooked fritters can be frozen in a single layer, then reheated in a hot oven directly from frozen.

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Chickpea Fritters with Veggies

Crispy on the outside, tender in the middle, and full of savory vegetables and herbs, these chickpea veggie fritters are a golden, satisfying twist on a Sicilian favorite. They're bold, flavorful, and totally unique.

Prep Time: 2

Cook Time: 10

Total Time: 2 10

Servings: 9 servings

Calories: 138kcal

Author: Nicole Gaffney

Ingredients

½ small red onion minced
1 carrot grated
2 cups fresh spinach finely chopped
1 tablespoon fresh rosemary minced
2 cups chickpea flour
3 cups water
1 tablespoon kosher salt plus more for sprinkling
2 tablespoons extra virgin olive oil plus plenty more for frying

Instructions

Rub the bottom of a 9x13 inch baking dish with olive oil. Combine the onion, carrot, spinach, rosemary, chickpea flour, water, salt, and olive oil in a medium saucepan and whisk until no lumps remain.
Place the pot over medium heat and and continue to whisk until mixture starts to become thick. Swap out the whisk for a rubber spatula and continue stirring until the mixture is very thick, about 8-10 minutes.
Pour the mixture into the prepared baking dish, then spread it out into an even thickness. Work quickly, as the mixture will start to seize up and become hard to spread. Transfer the baking dish to the refrigerator until the mixture is totally cooled and solidified, about 2 hours.
Remove from refrigerator, invert it on to a cutting board and slice into whatever shape you'd like.
Heat abut ½-1 inch of olive oil in a large saute pan over medium high heat (cast iron works best). Place several pieces in the pan, but be careful not to overcrowd it. Fry until golden brown, then flip and cook until browned on the other side. Remove the panelle and place them on paper towels to drain, then immediately sprinkle with salt while they're still hot. Repeat with the remaining panelle and serve immediately.

Notes

Grate or dice vegetables finely for even cooking and better texture.

Dry vegetables like zucchini or spinach thoroughly to prevent soggy batter.

Refrigerate the batter until fully set before cutting to keep clean edges.

Don't skip the final salt sprinkle—it makes all the difference in flavor.

Nutrition

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