Turmeric Chickpea Fritters

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Lettuce wraps filled with our Turmeric Chickpea Fritters recipe and fresh vegetables

You may have noticed I’ve been on a bit of a falafel kick lately (exhibit A, B and C).

When I find something I love, I’ve been known to make spin-offs and improve techniques and flavors as I go. This recipe is no exception.

Say hello to your next 30-minute meal: Turmeric Chickpea Fritters that are tender on the inside, crispy on the outside, loaded with garlicky flavor, and infused with the wonder spice known as turmeric.

Blender before and after photos of our Turmeric Chickpea Fritters

This recipe is simple, requiring just 30 minutes start to finish and very simple methods. It’s also loaded with antioxidants, boasts anti-inflammatory benefits, and gets its lovely yellow-orange hue from turmeric.

It starts in the blender (pictured above), gets a crispy edge in the skillet (pictured below), and firms up in the oven while you prepare any toppings like my zingy Garlic Dill Sauce – the perfect, 4-ingredient topping for this dish.Cast-iron skillet filled with our healthy vegan Turmeric Chickpea Fritters

These turmeric fritters are insanely delicious. They’re:

Slightly crispy
Perfectly tender
Garlicky
Boldly spiced
Hearty
& Simple

These make the perfect plant-based meal when you’re craving something substantial yet easy. For serving you can go the traditional route with pita and hummus, or lighten it up with lettuce wraps, fresh vegetables, and my Garlic Dill Sauce.

If you make this recipe, let us know what you think by leaving a comment, rating it, and tagging your photos #minimalistbaker on Instagram. We’d love to see what you come up with.

Grabbing a butter lettuce leaf filled with vegan Turmeric Chickpea Fritters

Last but not least, if you have a recipe request let us know in the comments!

Several of our recent recipes (Lemon Almond Blueberry Pie Bars, Peanut Butter Overnight Oats, and Grillable Veggie Burgers) have come from reader suggestions, and we’re always happy to get creative and simplify/vegan-ize recipes you’d love to make at home.

Lettuce leaf topped with Turmeric Chickpea Fritters, tomatoes, red onion, and sauce

Turmeric Chickpea Fritters

Amazing, 30-minute chickpea fritters infused with fresh herbs, garlic, and turmeric! Healthy, simple, flavorful, and surprisingly hearty.
Author Minimalist Baker
Print
Grabbing Turmeric Chickpea Fritters wrapped in a lettuce leaf
4.53 from 38 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 (fritters)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly 1 Month (see instructions)
Does it keep? 3-4 Days

Ingredients

CHICKPEA FRITTERS

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp (37 ml) water as original recipe is written)
  • 1-2 Tbsp olive oil (divided // plus more for sautéing)
  • 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 12 g)
  • 1/2 cup panko bread crumbs (gluten-free for GF eaters)
  • 1/4 cup fresh parsley (finely chopped)
  • 3 Tbsp vegan parmesan cheese
  • 1 Tbsp hulled white sesame seeds or hemp seeds (optional)
  • 2 tsp coconut sugar
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1 pinch sea salt and black pepper
  • 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
  • 1 15-ounce can chickpeas (drained, rinsed and thoroughly dried)

FOR COATING

FOR SERVING optional

  • Pita or Lettuce Cups
  • Onion (sliced)
  • Tomato (sliced)
  • Fresh parsley (chopped)
  • Garlic Dill Sauce

Instructions

  • Preheat oven to 375 degrees (190 C) and add flax egg to a food processor or high speed blender.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, add lesser amount of olive oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and minced garlic. Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  • Next add panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil (amount as original recipe is written // adjust if altering batch size), and lemon juice. Pulse/blend until small bits remain, scraping down sides as needed.
  • Next, add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  • Taste and adjust seasonings as needed. I added a bit more vegan parmesan and salt. Add more panko bread crumbs if the mixture feels too wet. You want them to be very flavorful, so season liberally.
  • To make the coating, mix vegan parmesan cheese and panko bread crumbs in a shallow bowl. Set aside.
  • Scoop out heaping 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and form/roll into balls - about 15 total (amount as original recipe is written // adjust if altering batch size). They can be fragile, so handle gently.
  • Roll fritters in the vegan parmesan cheese-panko bread crumb mixture to coat.
  • Heat the same skillet you used earlier over medium heat. Once hot, add enough oil to form a thin layer on the bottom of the skillet, then add fritters. Depending on the size of your pan, you may need to cook them in two batches as to not crowd the pan. Add more oil as needed.
  • Brown fritters for 4-5 minutes total, shaking the pan to roll them around and brown all sides. Turn down heat slightly if browning too quickly.
  • Add sautéed fritters to a bare or foil-lined baking sheet and transfer to the preheated oven and bake for 12-15 minutes.
  • At this time, prepare any vegetables, sides and/or desired sauces, such as the Garlic Dill Sauce (link above).
  • Once fritters are golden brown and fairly firm to the touch, remove from oven. Let cool a few minutes before serving. They will firm up the longer they cool.
  • To serve, top pita or lettuce wraps with desired number of fritters (2-3), fresh tomato, onion, parsley, and sauce.
  • Leftovers will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350-degree (176 C) F oven until warmed through, or in the microwave.
  • To freeze, sauté fritters as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer-safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 375-degree F (190 C) oven until completely warmed through.

Notes

*Recipe adapted from my Easy Vegan Falafel and Sun-Dried Tomato Basil Vegan Meatballs.
*Nutrition information is a rough estimate calculated without any additional sauces/toppings.

Nutrition (1 of 16 servings)

Serving: 1 fritters Calories: 76 Carbohydrates: 7.9 g Protein: 2.2 g Fat: 4.2 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 96 mg Fiber: 0.6 g Sugar: 1.8 g

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  1. Anna says

    I absolutely loved these. They flavors popped in my mouth and left me feeling full for hours. I ate them in lettuce wraps with the garlic dill sauce (which I’ve been eating with so many meals lately, I might add). I can see how these fritters (or other similar recipes on MB) can be eaten in salads, as sides, or in many other creative ways. Also, this recipe yielded about 24 balls for me, which means lots of leftovers.

    I turn now to a different topic. Somewhere on one or more of your posts, you asked for suggestions. I don’t really have food ideas, but I wanted to second somebody else’s request for an app. Girl, I’d pay a lot of money for one. That’s how good MB is.

    My second suggestion is for a “food encyclopedia.” I notice others (and sometimes myself, in my head) ask what benefits certain foods have. For those unfamiliar with vegan or plant-based cooking, foods like nutritional yeast will feel foreign. So it’s an access issue. A food encyclopedia not only could explain nutritional value, but also explain how they enhance a dish. You already do this in your posts for the most part, but it might help to have a specific reference section so you don’t have to answer the same questions over and over.

    I suppose the last suggestion is a food: GF pita bread!

    Thanks for all you do. When I use a recipe, 80% of the time it’s from MB.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Anna! Thank you so much for sharing your ideas. An app is in process and we’ll add the other two ideas to our list! Thanks again!

  2. Nadya says

    One of my favourite recipes! I quadruple it every time and they don’t last long!
    I don’t like frying them first as they fall apart and it’s a lot of work so I just bake them and they turn out great! no falling apart, but they are delicate until they cool down.
    I had lentils to use up so I’ve used 3 cans of chickpeas with one can of lentils and didn’t notice any difference.

  3. Kathryn Wallace says

    The chickpea fritters were delicious! I didn’t have any Flax seed or other flour on hand so they came out more like pancakes! I added Dijon mustard for more kick. For the Garlic Dill Sauce I used lemon infused oil with less garlic, more dill. Crazy good!

    I have also made the Grill-able Black Bean burgers which were equally delicious. And true to the recipe, held up on the grill and I used a hamburger press for perfect bun size burgers!
    As a pescatarian your recipes are so refreshing and satisfying when living a meat free lifestyle.

    Thank you and I look forward to trying other recipes!

  4. Susan Beck says

    I made these today and they are AMAZING!!!!! I forgot to pickup fresh parsley so I substituted 2+ tablespoons of dried parsley. They were very easy to make and delicious!!!

  5. Luna says

    Followed the recipe to a T and very flavourful. Super easy too which I love. Plus the calorie count is great! A perfect snack. 2 questions:
    1) can I skip the sauté part and bake it in the oven straight? Will it still be crispy?
    2) if I avoid the coating step, am assuming it’ll be like a burger patty without the crispiness outside? Looking for ways to make this when short of time.

    • Support @ Minimalist Baker says

      Hi Luna, we’re so glad you enjoyed it! Those modifications will lose some of the crispiness, by the flavor will still be good!

  6. Julie Johnston says

    Hi, I thought I might try these in the air fryer. Any reason you think I shouldn’t? They look amazing, btw.

    • Support @ Minimalist Baker says

      Hi Julie, we haven’t experimented with an air fryer, but sounds promising! Let us know how it goes!

  7. Ann says

    Hi , These sound amazing and easy! I don’t have any Panko BC in my pantry at the moment. Would I be able to substitute regular breadcrumbs for the Panko?

  8. Jordyn says

    Wow , this was so easy and so yummy. I always add extra seasonings than what a recipe calls for, so I did that with this recipe as well. These are my new favorite things. Great on top of a Greek salad!

  9. Paula Miller says

    I substituted onions that I caramelized for the garlic and added beet powder. Next time I will leave the beans a little more chunky but it was delicious.

    • GloRIA OR GG says

      Id like to know how to create mins so I can use the food at TEAS and event parties between lunc and dinner like 330 to 4;30 pm and people love to snack and to show the guests that healthy food pick me ups are just as nourishing as Tratradional snacks with cheese gluten etc. Gloria Goldman

  10. Denise says

    Most delicious! I notice in the comments some people had trouble getting them to hold together. I found they held together robustly, and I wonder if they forgot the ground flax seeds. I wouldn’t recommend a blender, because it comes out so thick it would all get stuck. I used a hand blender. I also flattened them a bit. And I made the sauce!

  11. Vicki says

    I made this last night and paired it with a salad with feta cheese. Overall it was excellent and I would definitely make it again. A few thoughts:

    – I flattened the balls slightly before rolling in the bread crumbs / asiago cheese mixture to increase the surface area in the oil. It worked out nicely.
    – Next time, I would use the juice of an entire lemon because there was not enough liquid in the batter, which caused the blender to jam up. I would also use a food processor instead of a blender for the same reason (and also because it comes apart much easier for cleaning — those chickpeas are fierce when they get stuck), and increase the amount of salt to 1/2 tsp. I gave it 4 stars instead of 5 because making it in the blender was a PITA but the outcome was dee-lish.

  12. Carissa Fields says

    Hello –

    Is it possible to make these into larger patties to put on buns? Would I need to adjust anything in the recipe or just make them a bigger size?

    Thanks!

    Carissa

    • Support @ Minimalist Baker says

      I think that would work, though we haven’t tried it ourselves! Let us know how they turn out, Carissa!

    • Denise says

      I make chick pea burgers all the time and the recipe is similar. The one difference I’ve noticed ( other than spices; I use a falafel recipe) is that there is some flour, maybe just shy of a quarter cup, that helps hold the larger patties together. Chick pea flour (besan) also works if you prefer gluten free.

      I’m getting bored with my chick pea burgers and will be trying your recipe later today.

  13. Katie says

    Hi, I’m planning to make these again for friends but was wondering if I can plan ahead and make the balls, coat them
    And then pop them in the fridge for a few hours? So I’m not rushed before everyone comes over?

  14. Katie says

    I made these this evening. I actually made 10 slightly larger balls and they turned out great. Garlic sauce also amazing.

  15. Jessika says

    Made this minutes ago and my husband and I demolished all 15 under 15 minutes! We did fajita size tortillas wrapped by large Romain leaves with diced red onion and heirloom tomatoes. The garlic dill sauce from the Mediterranean Sweet Potato recipe (which we’ve made and also loved) was the perfect flavor match!! YUMMMMMM

  16. Sandra says

    Hi,
    I made this recipe and the batter was dry and wouldnt blend, most chickpeas were whole. I added oil and the batter turned out like a paste. I subbed the vegan cheese for the kraft parmesan powdered kind and skipped the parsley. The balls did not stay together in the pan. The batter tasted really good though. Any tips for me?
    Thank you :)

    • Support @ Minimalist Baker says

      Hi Sandra! Did you make the fritters using a food processor? It sounds like you may have over-mixed your chickpeas. ou don’t want the chickpeas to turn into a paste, but you also don’t want any left whole. Hopefully this helps for next time!

  17. Aimee says

    Making these for the fourth time. My whole family loves them. We’ve enjoyed them over salad with your vegan ceasar dressing, and also put them in homemade flatbread with veggies for something more filling. I have a bunch of fresh dill from our CSA this week so I’m going to give the dill sauce a try this time. Our family of 5 has been eating plant-based for 1 1/2 yrs. and without your recipes we would be sad! I also frequently cook from “Everyday Cooking”. We appreciate what you do!

  18. Billy K. Rodriguez says

    Turmeric Chickpea Fritters of every country has their own special flavour. thanks for your post I know more about it.

  19. Sabrina @ Familynano says

    Wow Dana, this gave me goosebumps! So beautifully written! And thanks for yet more evening meal inspiration, your site is my go-to when I need a simple but yummy dinner

  20. Jennifer Oliver-Li says

    This recipe looked good and had such a high rating so I thought I would give it a try. I’m perplexed that so many people liked them. After nearly giving up on them trying to mix them in the blender as described, they literally disintegrated in the pan to a layer of mush. I’m disappointed…and hungry.

  21. vivian says

    These were delicious. Since I’m vegetarian, I used a hen egg and found it worked very well. Since I was making chicken souvlaki for the meat eating part of my family, I had these with tzatziki and Greek salad. So good! Thank you.

  22. Bodynsoil says

    These look fabulous, I can’t wait to try them out. I’ll report back when I do as I’m adding this to my pepperplate as I speak!

  23. Kirsten says

    I made this recipe for supper this evening. These fritters are delicious! My partner even declared that, had she ordered them in a restaurant, she’d go back time and time again, they’re that good.

    For some reason, my tummy revolted at the thought of parmesan and cumin, so I left the parm out and added a bit more panko to keep the ratio of dry to wet ingredients the same. I didn’t feel like they were missing anything so will likely continue to make them this way.

    Thanks for another wonderful recipe!

    • Kirsten says

      Actually, now that I’ve read some other reviews… I will try adding the parm in next time. You haven’t steered me wrong yet. ;)

  24. jenn says

    i have fresh turmeric root, can you suggest how much should i add in lieu of ground turmeric powder? thanks! xo

  25. Rachel says

    Just tried this recipe for dinner, it was absolutely delicious and very filling. I didn’t make the dill sauce but I think it would have improved the fritters. Thank you!

  26. Elizabeth says

    I made these for dinner for my non-vegan boyfriend and it was a hit! Makin em again today for lunch. Something about these falafels make them really stand out from other recipes I’ve tried :)

  27. Rosie says

    These are so good – I’ll definitely be making again! I made a few changes – chia egg, no oil, just 2 cloves of garlic, nutritional yeast instead of the vegan parmesan, upped the turmeric to 1 tsp and skipped the pre-frying part and just cooked them at 240C in the oven – they turned out amazing, super crispy on the outside, very easy to shape and not at all crumbly and a delicious finished texture and flavour.

  28. Julie says

    HEY?! Have you succeeded using chickpea flour for a base for recipes?
    I’ve made a sauce with it, but I feel sure it can be used as a smooth recipe main ingredient!

  29. Christin says

    This is another Minimalist Baker recipe that does not disappoint (actually, I’ve never found one I didn’t like yet)! I was so happy to find that I had EVERY single ingredient in my house already (I must be a vegan cook, right?!) =) I made these exactly as the recipe states and LOVED them. I’m trying to cut down on carbs and putting these on lettuce wraps was perfect and I didn’t even miss the bread. I had them for dinner last night and then lunch again today- and I swear they taste even better the next day. Thank you!

  30. Colleen says

    Just put these on this week’s meal plan! Love your blog and how simple the recipes are, I tell everyone about it.

    As a request, I am always looking for something salty to eat during the day and I usually grab cheese as my “healthiest” option. Do you have any healthy savory snack ideas?

  31. Christine Baker says

    They sound delicious. Please be aware that some brands contain uncertified palm adding to the destruction of the forests in Indonesia and the habitat of orangutan.

  32. Travelinma says

    I made these fritters tonight with the garlic dill sauce stuffed into your Garlic Herb Flat Breads. We served it with cucumbers, tomatoes, arugula/baby spinach and red onion. There were NO leftovers!

  33. Lyla says

    I made a version inspired by your post today. I must say they were amazing. I didnt do vegan I used an egg and parmesean cheese. For binding I geound up a variety of nuts till it was a powder for fun and added some shallots, garlic, smoked paprika and cooked them in clarified butter. Paired them with butter leaf lettuce, micro greens, cilantro and a greek yougurt dressing I added tumeric too and sprinkled so chili flake on top too. I wanna say I am new to being a vegetarian and your blog is just so amazing. Ive tried a couple other dishes and I have enjoyed each one. Your recipes are easy to follow and your pictures inspire to want to cook as beautifully and tasty as you do! Thanks You!

  34. Wei says

    We made these little fritters tonight and they are so good! They are also fun to make. Even my 3-year-old helped roll the balls. :) My only complain is about my not-so-powerful blender. Poor blender worked very hard, but not good enough to crush all the chickpeas. I found that if I blend them first separately, it’s easier. I had to manually break them with a spoon. That being said, this falafels are yummy with the veggies! I also copied your presentation with the lettuce wrap and impressed husband. Ha.
    Thanks, Dana.

    Wei

  35. Darcie says

    Very gooood! Added cayenne pepper to the dough and served in pita bread with lettuce, tomato, raw onion, tzatziki, baba ghanoush, lemon juice, and fresh dill. I could eat this every day!

  36. Kara says

    I made these last night and they were wonderful! I used a regular egg and regular Parmesan cheese since I’m not vegan and it was fantastic! I was so lost in the combination of flavors I forgot to take pictures for IG, whoops! Next time. I can’t wait to make this one again. It will definitely become a regular meal in my household :) Thanks Dana!

  37. Sonia says

    Hey Dana! I’m not a vegan but i would love to try this recipe! :) can i just use a regular egg if i don’t have flax egg ? and how many eggs should i use in this recipe ? Thanks :)

  38. Seia says

    I have tried a lot of your recipes since I discovered your blog (about 2 weeks ago) and they were all delicious (mmm eggplant roll-ups), BUT this one is my favorite one! I’ve been on a real chickpea kick lately and this was absolutely perfect for that. I had mine with some tahini sauce.

  39. Cassie says

    Nothing wrong with being on a food high! I was once on a BIG sweet potato high, then nice cream high, then chocolate high, and now I’m basically on an anything-fall high! These fritters look better than ever!
    I would like to ask–do you have a satay recipe? I love tofu–especially satay style! It would be awesome if you can make it!

  40. hugo says

    I really appreciate this recipe! For me, it took a good deal longer than 30 minutes–which I was expecting (and I move briskly in the kitchen). More like an hour and change, but still a fun recipe to try. The ‘dough’ clogged my food processor, so I went into hand mashing mode with a potato masher. It was tricky getting the balls evenly browned in the pan without burning, and I did have some fall apart after cooling post-oven. All this to say; I look forward to fine tuning this recipe and making it a staple. Love the faux parmesan and the dilly dressing!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Hugo! The amount of time you bake them will vary, as you found out. I like them a little tender, so found 20-ish minutes was good. Glad you enjoyed them!

  41. Casey Kelby says

    This recipe was delicious! I substituted regular parmesan cheese (couldn’t find vegan!) and used low fat yogurt for the dill sauce; even my boyfriend enjoyed these! Keep them coming.

  42. Sandy Johnson says

    These are so good. I found it took quite a bit longer than 30 minutes, but worth it. The garlic dill drizzle is so easy and absolutely necessary. Perfection.

  43. I Ain't says

    In the realm of suggestions for future recipes: gluten-free gingerbread cake. The recipe I’d been using has xanthan gum, and I haven’t had time to play with your three-flour method to remake it in a more healthful form. Also, this might be the most unnecessarily wordy comment your blog ever receives, and adding this sentence hasn’t helped in that regard.

  44. Sara says

    Made this last night. Bursting full of flavor. Whole family kids included loved it. I made a cashew vegan aoli to go with it. So good. We’re a family of meat eaters, found your awesome site and you’ve inspired me to try more plant based foods. Thank you!

  45. am1 says

    This didn’t blend well in my blender, so I switched mid-prep to my food processor, and it was less than a minimalist prep process. However the end result was delicious, and my husband and I enjoyed the fritters on top of a salad with feta. I didn’t have dill, so I made a yogurt dressing flavored with lemon and garlic that I used for the salad and as a dip for the fritters. It was a filling and tasty dinner. My hubby liked how the fritters were crisp on the outside, tender inside, and not overly crunchy and hard like some falafel. We’ll be making this again, so thank you!

  46. Maggie d says

    Hey Dana! Made these last night and they were nothing short of amazing. I’m such a fan of falafel and your dill sauce compliments so well. I want you to know that I used a recipe from a different source the other night for a Moroccan dish. I think I’m spoiled by your site, because I found myself frustrated with their instructions and the dish was an overall disappointment. I trust your recipes and am always excited to try them. The photos are wonderful too in helping me know what things look like. Anyways, keep it up and thank you for sharing your passions and talent!

  47. Janelle says

    Hi! I just discovered your site through Bloglovin’ and I am very excited to go through your archives.

    I had a half can of chickpeas in the fridge so made a half batch of these today for lunch. Added some cauliflower to the oven while I was making them and served them up as a salad (spinach, avocado, roasted cauliflower and fritters with a tahini/garlic/lemon/parsley sauce) – WOW!! Loved these, and the kiddos (3 and 10 months) gobbled them up too. Of course, my only regret was that I had to share! ;)

    Thanks for a great addition to the favorite recipes list!

  48. Gila says

    Hi, I lived in Israel for a few years, so I really appreciate a good falafel! I will give these a try. In israel, they are mostly from raw chickpeas, then deep fried, which cooks them. I wonder whether you can do that in a pan. I know it works for baking them – there is a wonderful Restaurant in Tel Aviv named Abba Gil that makes falafel that way. Also, they generally serve pickled/fermented vegetables there with falafal. Sooo healthy – i wonder whether you could create a recipe gor that?!

  49. Jen says

    Ok Dana, I’ll give you a recipe request! Lemon cake. It’s my favorite and I make it for my birthday every year, that is until I became vegan a couple years ago. I’ve searched high and low for a vegan lemon cake that will satisfy this aficionado, but can’t find one that satisfies my taste. I love lemon. Lots of lemon. Would love to see your take on this!

  50. Jule says

    We made this recipe tonight, including the Garlic Dill Sauce and Vegan Parm, and it was fantastic! Two enthusiastic thumbs up! Very flavorful and healthy!

  51. Selma says

    I loved your recipe for vegan ramen the other day! Are you into vietnamese food at all? I am crazy about it but find it hard to create vegan variations recipes at hope – such as Pho or rice noodle salad or this divine red curry with tofu, brokkoli, green beans and carrots they serve at a restaurant I know… I would admire you forever if you pulled one of these off!

  52. Rike says

    I just made these tonight and they were delicious! Really quick and easy to make and my boyfriend also enjoyed them. I used just nutrional yeast instead of your vegan parmesan and also more turmeric and the flavor turned out great. Only thing is that I would’ve preferred them to be a bit more dry inside, but maybe we should’ve just waited to let them cool a bit more after taking them out of the oven (hunger levels were high though, so that wasn’t really an option).
    I’m really enjoying your recipes Dana, keep up the great work :)!

    • Dana @ Minimalist Baker says

      So glad you liked them! Thanks for sharing, Rike! And yes, if you bake them and then let the cool for a bit, they will get firmer!

  53. Amy says

    Ever since last week when I come to this blog everything is so big! I don’t know if this was intentional or not but to be honest I’m not a huge fan :/ the layout before was much simpler and better put together. (Again this might be an issue with the computer I am using I could be wrong)Anywho I adore your recipes it just takes a long time to navigate through them due to the super large pics.

    • Dana @ Minimalist Baker says

      Hi Amy, not sure what change you may be seeing as we haven’t edited anything on our end. Is your browser spread too wide, or are you zoomed in too closely?

      • Amy says

        oh yay you didn’t change anything :) that’s what I was hoping for! I will just try and adjust the browser. Thanks so much for the reply!

  54. Liv Faye says

    Well, you have given me new ways of using my canned chickpeas (yay!). Love the recipes! Thanks so much Dana, you’re sooooo amazing at what you do.

  55. Edna Siu says

    Dana, I see you often use peas and beans to create one of your kind of recipes, they are so inspiring, I seldom see recipes of how to cook various peas and beans.

    Can I ask a favor from you of how to cook the dry chick peas to be ready for dishes like this one you are making today? Either by pot or slow cooker. Oops! one more question: how to remove the soft peel of the chick peas before or after it is fully cooked, I had a nightmare one time I cooked the chick peas, the soggy transparent peels were mostly stick with the peas and I had to remove them one by one with fingers. It was totally disaster.

    • Dana @ Minimalist Baker says

      Hi Edna! To be honest, I rarely cook my own beans and peas! I prefer buying them canned (organic and BPA free whenever possible) to save time! And no, I don’t remove the soft peel before using chickpeas! If some flake off, yes I remove them. But I don’t make it a point!

  56. Julie | Small Green Kitchen says

    Another great recipe that will helps use up the 10+ cans of chickpeas I have in my pantry! Lovely recipe, Dana!

  57. Mason says

    You’ve got a lot of balls lately. I just made the Sundried Tomato Meatballs…best meatballs I’ve made! Can’t wait to try these balls!

  58. Mia says

    I would love more sweet recipes that involve beans! And also a tofu-based vegan burger. Never found a good recipe. And a protein shake that doesn’t involve protein powder!!

  59. Hannah says

    Hello there! I have a question: when is it better to use a flax egg over a chia egg, and vice versa (or perhaps it doesn’t matter)? These look so tasty, by the way! I can’t wait to try them :)
    Thanks for your help!

    • Dana @ Minimalist Baker says

      Hi Hannah! I’m honestly not an expert on the topic as I almost exclusively use flax eggs. Sorry I couldn’t be of more help!

  60. Kathryn - The Scratch Artist says

    I love, love this idea! Turning your falafels into fritters sounds amazing and a really healthy way to satisfy my need for deep fried crunchiness. I’m imagining an arancini-type texture and interior lusciousness. Another great invention, Dana!

  61. Sarah | Well and Full says

    I, for one, am DEFINITELY not complaining about the falafel kick ;) You keep coming up with better and better recipes, I can’t wait to try this variation!!

  62. Sydney | Modern Granola says

    I totally understand you love for falafel. It’s so darn delicious! These fritters look and sound terrific. I love how crispy and colorful they are. Must try!
    xx Sydney

  63. Laura ~ Raise Your Garden says

    I think you are making me fall in love with chickpeas all over again. And I’ve struggled with chickpeas in the past. Garlicky sounds awesome. And turmeric sounds super awesome. I know it has all these health benefits too, don’t know what they are, but I’m ready to whirl.

  64. Emily | Robust Recipes says

    These look amazing! I am excited to give them a try. I love using chickpeas in all sorts of ways like hummus and crispy chickpeas, but I have yet to try anything like these fritters!

  65. Samantha @ThePlantedVegan says

    What a beautiful recipe!! I can’t wait to try this out! The garlic dill sauce seems to go perfectly with the fritters! I love the addition of turmeric too, I’m always looking for more ways to consume turmeric..and this will be perfect!