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Chickpea Fritters with Salsa Verde and Queso Fresco

Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean
Keyword vegetarian
Total Time 30 minutes
Servings 2
Author Cherry on My Sundae


Salsa verde

  • 1 cup parsley
  • ½ cup olive oil
  • 2 cloves garlic
  • 1 teaspoon ground toasted fennel
  • ½ teaspoon coriander
  • ½ teaspoon red pepper flakes
  • juice and zest of 1 lemon
  • salt and pepper

Chickpea Fritters

  • 14 oz chickpeas
  • 4 tablespoon flour
  • 3 tablespoon chopped cilantro
  • 2 tablespoon salsa verde
  • 1 tablespoon minced garlic
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red chili flakes

Remaining ingredients

  • ¼ cup crumbled queso fresco


  • Prepare the salsa verde. Add the parsley, olive oil, garlic, fennel, coriander, red chili flakes, and juice and zest of 1 lemon in a food processor. Pulse until the mixture is roughly chopped and combined. Season with salt and pepper. Alternatively, chop the herbs and garlic by hand and combine with the remaining ingredients. Set aside.
  • Meanwhile, prepare the chickpea fritters. In the same food processor, pulse the chickpeas until roughly chopped. Add the remaining ingredients and pulse until combined but not completely pureed. You still want some texture in the chickpea fritters.
  • Heat 2 tablespoon oil in a nonstick saute pan over medium heat. Form chickpea mixture into balls about 2 tablespoon big. Lay in the pan and pan fry until golden brown on both sides, about 5 minutes. Remove from pan and repeat with remaining chickpea mixture.
  • Drizzle salsa verde on top of chickpea fritters. Top with crumbled queso fresco. Serve immediately.