Tasty chickpea fritter pita pockets

Versatile chickpeas become flavour-packed fritters thanks to this quick and easy chickpea recipe. A great vegetarian meal the whole family will enjoy

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 2 400g cans canned chickpeas, rinsed, drained
  • 1/2 bunch each fresh mint and parsley, leaves picked
  • 1 small onion, grated
  • 1 teaspoon cumin seeds
  • 1 egg
  • 2 tablespoon plain flour
  • oil for shallow-frying
  • 4 pita bread pockets, halved
  • 1 large carrot, peeled into ribbons
  • greek yoghurt, lemon wedges to serve


  • 1
    In a food processor, combine chickpeas, half the mint, parsley, onion, cumin seeds and egg. Process to form a paste, then add flour, pulsing to combine.
  • 2
    In a large frying pan, heat oil on high until a small piece of mixture sizzles as soon as it is added.
  • 3
    Working in three batches, spoon heaped tablespoons of mixture into oil. Fry for 3-4 minutes, flattening slightly and turning until golden and cooked through. Drain on a paper towel.
  • 4
    Serve fritters in pita bread pockets with carrot ribbons, remaining mint leaves and a dollop of Greek yoghurt. Accompany with lemon wedges.