Fritters are my jam. I especially love them for little eaters. They don’t require any utensils, and we all know eating with your hands is way more fun. Give these fritters a try either on their own or paired with a simple yogurty herb dip.


  • 1 15 oz. can chickpeas, drained
  • 1 large egg
  • 2 tbsp olive oil, plus more for frying
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley (or other herb of your choosing), finely chopped
  • 1/3 cup parmesan cheese, grated
  • 2 tsp sugar
  • 1 tbsp hemp hearts
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 lemon, juiced
  • ~1/2 cup panko or bread crumbs (add more of mixture is too wet, or less if too crumbly)
  • 1/2 tsp salt
  • dash of pepper


  1. Preheat oven to 350F.
  2. In a large bowl, mash chickpeas with a fork (or use a food processor)
  3. Add all ingredients. Adjust as needed so it’s not too crumbly!
  4. Form mixture into balls.
  5. Heat pan with a thin layer of oil. Add balls to medium-hot pan. Do not overcrowd them. You may need to do this in 2 or 3 batches.
  6. Heat fritters for 2-3 mins. until lightly browned.
  7. Place on baking sheet lined with parchment and bake for 12-15 mins. While they’re cooking, make a simple dipping sauce with yogurt, lemon and herbs/spices of your choice.
  8. Enjoy!

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