Who knew garbanzo beans pair so well with hard‑boiled eggs, fresh herbs and a hint of sesame, lemon and garlic? These Chickpea Egg Fritters with Tahini Sauce are a vegetarian favorite for lunch or dinner. Serve them with simple sides like avocado, greens and tomatoes, tuck them into pita or a bun — the choice is yours.
These fritters are surprisingly easy to make; the main planning step is to start the night before. Like traditional falafel, dried garbanzo beans should be soaked overnight for the best texture. Using canned chickpeas will work, but the mixture will be softer and less “falafel‑like.”
The next day the recipe comes together quickly. A food processor does most of the work. Be sure to hard‑boil and cool the eggs before adding them to the processor so the mixture combines evenly.
Easy steps to make Chickpea Egg Fritters
Easy steps to make Chickpea Egg Fritters- Soak 1/2 cup (about 1/2 lb. dry) garbanzo beans in plenty of water overnight — this yields roughly 3 cups cooked chickpeas.
- Hard‑boil 4 eggs and cool them completely.
- Pulse the soaked chickpeas in a food processor a few times to break them up.
- Add the cooled, peeled eggs to the processor along with 1/3 cup chopped scallion (both green and white parts).
- Add 1/3 cup fresh flat‑leaf parsley and 1 garlic clove.
- Season with 1/2 to 1 teaspoon Himalayan salt and freshly ground black pepper to taste.
- Process the mixture for one to two minutes until evenly combined but not puréed.
- Adjust seasoning if needed.
- Form the mixture into small balls, flatten them slightly, and coat lightly with panko breadcrumbs.
- Heat 2 tablespoons olive oil or ghee in a skillet and fry the patties 2–3 minutes per side until golden brown.
- For the tahini sauce, whisk together 1/2 cup tahini paste, about 1/3 cup (or more) water to reach desired consistency, 1 chopped garlic clove and juice from half a lemon. Season with salt and pepper.
- Serve the fritters topped with tahini sauce.
- Accompaniments: sliced avocado, tomatoes and a handful of greens make a fresh plate. They’re also excellent stuffed into pita or served on a bun.
- Enjoy!
Growing up in Poland, I remember many meatless Fridays, so households served a variety of satisfying vegetarian dishes that children loved: potato and cheese pierogi, sauerkraut and mushroom pierogi, potato pancakes, or even sweet dinners like fluffy apple pancakes. Hard‑boiled egg fritters were another family favorite.
I recently combined that childhood memory with my love of falafel and created these Chickpea Egg Fritters. If you enjoy both eggs and falafel, this hybrid is a delicious vegetarian option worth trying.
Chickpea Egg Fritters with Tahini Sauce
Ingredients
Fritters
- 1/2 cup garbanzo beans dried
- 4 eggs
- 1/3 cup scallion green and white parts
- 1/3 cup parsley flat leaf
- 1 garlic clove
- 1 cup bread crumbs panko
- 1 teaspoon salt Himalayan
- Freshly ground pepper
- 2 tbsp olive oil
Tahini Sauce
- 1/2 cup tahini paste
- 1/3 cup water
- 1/2 lemon juiced
- 1 clove garlic chopped
- Salt and pepper
Instructions
Fritters
- Cover dried chickpeas with 4 cups of water and soak overnight.
- Boil 4 eggs for about 10 minutes, then cool and peel.
- Pulse the chickpeas in a food processor several times to break them down.
- Add the cooled eggs, scallion, parsley, garlic, salt and pepper to the processor and mix until combined.
- Process for one to two minutes, then form the mixture into small balls and flatten slightly.
- Heat 2 tablespoons olive oil or ghee in a frying pan and fry the fritters until golden, about 2 minutes per side.
Tahini Sauce
- Whisk together tahini, water, lemon juice, chopped garlic and salt and pepper until smooth. Add more water if needed to reach desired consistency.
Notes
If you enjoy this recipe, you may also like:
European Style Potato Pancakes
Fluffy Polish Apple Pancakes – Racuchy
Mushroom Black Bean Veggie Burger
