A quick and easy one pan recipe, these high protein vegetarian fritters are perfect for lunch or dinner. They also double as a great snack as they are or dipped into greek yoghurt or hummus!

RECIPE: Chickpea and Tahini Fritters


Serves 4

  • 1 x 400g tin chickpeas, drained and rinsed
  • 1/3 cup hulled tahini
  • 250g frozen spinach, thawed
  • 2 spring onions, white part only, chopped
  • 3 eggs
  • 1/4 tsp pepper
  • 1 cup wholemeal self raising flour
  • 1 Tbsp extra virgin olive oil
  • 170g plain, unflavoured greek yoghurt
  • 3 cups rocket leaves


  1. Add the chickpea to a large bowl and mash with a fork or masher. Squeeze the excess liquid out of the spinach and add it to the chickpeas with the spring onions, eggs, flour, tahini and pepper.
  2. Add the olive oil to a large non-stick frying pan over medium heat. Once hot, spoon spoonfuls of the fritter mixture into the pan and press flat. Cook for 3-4 minutes on each side or until golden brown.
  3. Serve the fritters with the greek yoghurt and rocket leaves or a side salad of your choice.

This recipe was created by Student Dietitian Clare Keating from the Nourish Naturally team.