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a large platter of chickpea fritters with some cilarntro and parsley sprinkled on top

Mediterranean Chickpea Fritters (with Romesco Dipping Sauce)

When it comes to easy-to-make tapas recipes, you can’t go past chickpea fritters with a tasty romesco dipping sauce. This fantastic vegetarian option is loaded with flavor and can be fried or baked in the oven for an even healthier option. Combine them with a delicious smokey romesco sauce, and you’re in foodie heaven!
Chickpea fritters require no special equipment and contain easy-to-find ingredients that are a part of the Mediterranean diet. Whether you’re looking for finger food for a tapas party or a healthy snack, chickpea fritters are the perfect option!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time: 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish, starter, tapas, vegetarian
Cuisine Mediterranean, spanish, vegan option, vegetarian
Servings 4 Tapas
Calories 335 kcal

Equipment

  • 1 large 12-inch (30cm) frying pan (or oven if you oven bake your fritters)
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 food processor or blender (for making the romesco sauce)
  • 1 sealable jars (for any leftover romesco sauce)

Ingredients

For the chickpea fritters

  • 1 cup chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup fresh spinach chopped fine
  • 3 cloves of garlic minced
  • ½ sachet of baking soda around 8 grams
  • 1 cup tinned chickpeas drained
  • 1 small white onion diced fine
  • 1 cup extra-virgin olive oil

For the homemade romesco sauce

  • Makes around 400ml/13 fl. Oz.
  • 200 g/7oz. blanched almonds
  • 200 g/7oz. roasted red peppers from a jar drained
  • 3 to matoes grated, and skin removed
  • 4 garlic cloves
  • 1 tbsp sherry vinegar plus extra to season (optional)
  • 1 tsp smoked paprika
  • 50 ml/1.75 fl. oz. of olive oil
  • ½ a teaspoon of cayenne pepper or chili flakes optional if you want them spicy

Instructions
 

Step 1 - Prepare chickpea fritter batter

  • In a large bowl, add the chickpea flour, salt, cumin, and smoked paprika.
    1 cup chickpea flour, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
    chickpea flour and spice sit in a decorated bowl
  • Add around ½ a cup of hot water a little at a time and stir into the mixture to make a smooth paste.
    whisked chickpea batter sits in a decorated dish
  • Let mixture stand for 1 hour.
    whisked chickpea batter sits in a decorated dish

Step 2 - Prepare the romesco sauce

  • Note: While waiting for the flour to hydrate, prepare the romesco sauce. We prefer to make a big batch, as this sauce goes with pretty much anything (and is super addictive!). If you want to make a smaller amount that’s just enough for tapas, halve the ingredients listed.
    A small bowl of romesco sauce sits with a jar full of romesco sauce in the background
  • In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.
    200 g/7oz. blanched almonds
    toasted almonds in a large frying pan
  • Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika into a blender or food processor along with the toasted almonds.
    200 g/7oz. roasted red peppers from a jar, 3 to matoes, 4 garlic cloves, 1 tbsp sherry vinegar, 1 tsp smoked paprika, ½ a teaspoon of cayenne pepper or chili flakes
    ingredients for romesco sauce sits in. a blender
  • Buzz for 3-4 minutes or until smooth.
    Blended romesco sauce in a blender
  • Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.
    50 ml/1.75 fl. oz. of olive oil, Makes around 400ml/13 fl. Oz.
    A small bowl of romesco sauce sits with a jar full of romesco sauce in the background

Step 3 - Prepare the fritters (frying option - See blow for oven-baked option)

  • Stir the spinach, garlic, onion, chickpeas, and baking soda into the chickpea flour batter.
    1 cup fresh spinach, 3 cloves of garlic, ½ sachet of baking soda, 1 cup tinned chickpeas, 1 small white onion
    chickpea fritter ingredients are laid out in an ornamental bowl
  • Add around half of the oil to a large frying pan on medium-high heat.
    1 cup extra-virgin olive oil
    Olive oil is poured into a small clear glass
  • Once the oil is hot (but not smoking), use a large spoon to pour the mixture into the oil. Make each fritter around 3 inches/7.5 cm in diameter and 1 chickpea thick.
    mixed chickpea fritter batter stands in a bowl
  • Fry each fritter for around 3 minutes per side, or until golden brown.
    crispy chicpea fritters fry in a large frying pan
  • Transfer to a plate with some kitchen towel to remove the excess oil.
    a chickpea fritter dries on a paper towel

Oven-baked option

  • Preheat oven to 200°C/400°F.
    An oven gauge turned up to 210c
  • Line a large baking tray with parchment paper.
    Ove-baked chickpea fritters sit on an oven tray
  • Use a ladle or a large spoon to pour the fritter mixture onto the tray. Make 3-inch/7.5 cm disks in diameter and 1 chickpea thick.
    Ove-baked chickpea fritters sit on an oven tray
  • Add to oven and bake on the middle shelf for 20 minutes or until golden.
    Oven-baked chickpea fritters sit on a white plate with a sprinkling of chopped parsley

Step 4 - Serve

  • Serve your oven-baked (or fried) fritters on a plate with a small bowl of homemade romesco sauce.
    a large platter of chickpea fritters with some cilarntro and parsley sprinkled on top

Video

Nutrition

Serving: 100gCalories: 335kcalCarbohydrates: 50.8gProtein: 16.2gFat: 7.6gSaturated Fat: 0.8gSodium: 1173mgPotassium: 717mgFiber: 13.7gSugar: 6.2gCalcium: 124mgIron: 5mg
Keyword chickpeas, Easy Dinner ideas, easy to make, mediterranean cuisine, Romesco Sauce, summer