Kale and chickpea fritters are a delicious and nutritious snack that combines the earthiness of chickpeas with the vibrant flavor of kale.
These fritters are crispy on the outside and tender on the inside, making them a perfect appetizer or light meal.
Paired with a creamy tahini dip, they offer a satisfying and wholesome snack option that is plant-based and packed with flavor.
Why You’ll Love This Recipe
- Chickpeas provide a hearty texture and protein that holds the fritters together without eggs.
- Kale adds a fresh, slightly bitter flavor and boosts the nutritional value with vitamins and fiber.
- The tahini dip complements the fritters with a creamy, nutty flavor and balances their savory taste.
- Pan-frying the fritters creates a crispy exterior while keeping the inside tender and flavorful.
Kale and Chickpea Fritters with Tahini Dip
These crispy kale and chickpea fritters are a flavorful, plant-based snack served with a creamy tahini dip. easy to make and perfect for any occasion.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 12 fritters
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1 1/2 cups)
- 1 cup finely chopped kale leaves, tough stems removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
- 2 tablespoons olive oil, for frying
- For the Tahini Dip:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon water (more as needed)
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Prepare the Fritter Mixture In a food processor, pulse the chickpeas until coarsely mashed but not pureed. Transfer to a bowl and add chopped kale, onion, garlic, flour, parsley, cumin, salt, black pepper, and chili flakes. Mix well to combine. The mixture should hold together when formed into patties; if too wet, add a bit more flour.
- Form the Fritters Divide the mixture into 12 equal portions and shape each into a patty about 2 to 3 inches in diameter and 1/2 inch thick.
- Cook the Fritters Heat the olive oil in a large non-stick skillet over medium heat. Carefully add the patties in batches without crowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip gently. Remove and place on a plate lined with paper towels to drain excess oil.
- Make the Tahini Dip While the fritters cook, whisk together tahini, lemon juice, water, garlic powder, and salt in a small bowl until smooth. Add more water if needed to reach a drizzling consistency.
- Serve Serve the kale chickpea fritters warm with the tahini dip on the side.
Helpful Tips
- For best results, remove as much moisture as possible from the kale by squeezing it with a clean kitchen towel before mixing.
- If you prefer baking over frying, preheat oven to 400°F (200°C), place fritters on a lined baking sheet, and bake for 20 minutes, flipping halfway through.
- Use chickpea flour instead of all-purpose flour to make this recipe gluten-free.
- Be sure to cook the fritters thoroughly to an internal temperature of 165°F (74°C) for safety.
Storage and Make-Ahead
Store leftover cooked fritters in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to maintain crispiness; microwaving may make them soggy.
Tahini dip can be stored separately in the refrigerator for up to 4 days. Stir well before serving.
Frequently Asked Questions
Can I make kale chickpea fritters ahead of time?
Yes, you can prepare the fritter mixture ahead and store it in the refrigerator for up to 24 hours before cooking.
How do I keep the fritters from falling apart?
Make sure the mixture is not too wet and that you add enough flour to bind the ingredients. Press the patties firmly when shaping.
Can I use frozen kale?
You can use frozen kale, but thaw and squeeze out excess moisture before mixing to avoid soggy fritters.
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