Chickpea Fritters with Mint

Chickpea fritters may trace their roots to the Mediterranean and Middle East, but in Canada they’ve found a natural home thanks to thriving Greek and Middle Eastern communities. From Toronto’s Danforth to Vancouver’s Commercial Drive, you’ll find versions of falafel, panelle, and herb-packed fritters on menus and at festivals. In Canadian kitchens, they’ve become a versatile favourite — crisp, golden, and full of fresh herbs, perfect with summer greenhouse mint or served alongside Greek-style salads. Simple, nourishing, and always shared, they capture how global flavours become part of Canada’s own food story.

Prep Time: 15 minutes

Total Time: 30 minutes

Makes: ~12 fritters

Ingredients

• 2 cans (400 g each) chickpeas, rinsed & drained

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp chili flakes (optional)

• Juice of 1 lemon

• 2–3 tbsp fresh herbs (mint, coriander, or a mix), finely chopped

• 3–4 tbsp breadcrumbs (plus more if needed)

• Salt & freshly ground black pepper

• Olive oil, for frying

Method (Pan-Fried)

• Mash chickpeas in a large bowl or pulse in a food processor until coarse but not smooth.

• Mix in onion, garlic, spices, lemon juice, herbs, breadcrumbs, salt, and pepper until combined.

• Shape into small patties or balls, adding more breadcrumbs if too wet.

• Heat olive oil in a skillet over medium-high. Fry fritters 2–3 minutes per side until golden and crisp.

• Drain on paper towels and serve warm.

Method (Baked)

• Preheat oven to 200 °C (400 °F) and line a tray with parchment.

• Shape mixture into patties and place on tray. Brush lightly with olive oil.

• Bake 20–25 minutes, flipping halfway, until golden and firm.

Variations

• Canadian Summer – Use fresh mint and parsley from greenhouse growers or backyard gardens.

• Greek-Canadian Style – Serve with tzatziki or grilled halloumi, common at Greek festivals across Canada.