Go Back

Chickpeas & Chard Fritters

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: lunch
Cuisine: Mediterranean
Keyword: chickpeas, garbanzo beans, swiss chard
Servings: 12 fritters


For the chickpea and chard fritters

  • 250 gr chickpeas 1 can
  • 200 gr chard
  • 120 gr plain flour
  • 1/2 white onion diced
  • juice of one lemon
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp chili flakes
  • salt & pepper
  • 2 tbsp olive oil

For the garlic tahini sauce

  • 125 ml tahini
  • 2 garlic cloves
  • 2 tbsp basil
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 ml water
  • salt & pepper


How to make the chickpea and chard fritter

  • In a frying pan, heat up 1 tbsp of olive oil and cook the white onion until soft. Add the chard, season with salt and pepper and cook for about 10 minutes until wilted. Let cool
  • In a food processor place all the remaining ingredients, except for the olive oil, and process until you get a smooth mixture.
  • Once cooled, add the chard to the chickpea mixture and combine together.
  • Heat some of the olive oil in a frying pan on medium heat.
  • Wet your hands, as the mixture is sticky, and scoop 1 tablespoon of the mixture at a time. Form into a ball and slightly flatten it before placing it into the frying pan.
  • Gently fry them for approximately 3 minutes on each side, until slightly golden.
  • Place on a paper towel lined plate, so that they don't get soggy.

How to make the garlic tahini sauce

  • Add all the ingredients to a food processor and blitz everything for a few minutes until a smooth sauce is obtained. Add more water if needed.


  • Do not overcrowd the pan, as they will stick together and they won't cook uniformly.
  • They can be stored in the fridge for about 3 days.