Chermoula Chickpea Fritters with Tahini Sauce
Crisp, herby chickpea fritters flavoured with chermoula, served with a lemony tahini sauce, vegan and gluten free.
Made with Chermoula and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the chickpeas dry. Put them in a bowl and mash roughly with a fork or potato masher, leaving some texture.
- 2
Stir in your ready made chermoula (see the base recipe), chickpea flour and baking powder to make a thick mixture that holds together. If too wet, add a spoonful more flour.
- 3
Chill for 15 minutes. Shape into 12 small patties about 5 cm across.
15 min - 4
Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium heat. Fry half the fritters for 3 to 4 minutes on each side until deeply golden and crisp. Repeat with the rest of the oil and fritters.
7 min - 5
Drain on kitchen paper.
- 6
Serve hot with your ready made tahini sauce (see the base recipe), the cucumber and tomatoes.
Tips
- Dry the chickpeas well. Wet chickpeas make soggy fritters.
- Chilling firms up the mixture so the fritters hold together in the pan.
- Do not overcrowd the pan. Fry in batches for the crispest results.
Storing and freezing
Keep cooked fritters in the fridge for up to 3 days and reheat in a hot oven for 10 minutes until crisp and steaming hot. Freeze for up to 2 months.
Questions
Can I bake them?
Yes. Brush with oil and bake at 200C (180C fan) for 20 to 25 minutes, turning once. They are less crisp but lighter.
Why are my fritters falling apart?
The mixture is probably too wet. Dry the chickpeas well, add another spoonful of chickpea flour and chill for 15 minutes before frying.
Can I use them in a wrap?
Yes. Serve in gluten free flatbreads with salad and tahini sauce, or in ordinary pittas if gluten is not an issue.
More made with chermoula
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.