Tomato Chickpea Fritters - Chelf
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Tomato Chickpea Fritters

Tomato Chickpea Fritters

If you love vegetable patties, my Tomato Chickpea Fritters recipe is a must-try! With an elevated twist on a classic greek appetizer, they will surprise your tastebuds every time. 

 Golden and crunchy on the outside and silky on the inside, these Tomato Chickpea Fritters will keep you coming back for more!

 Every piecel is a perfect mouthful of delicious and juicy tomatoes and chickpeas, seasoned to perfection and the orange zest will take this recipe up a notch!

The truth is I try to avoid eating or cooking with tomatoes in the winter. I was definitely not planning to share this recipe a few weeks before Christmas, as I was not planning to share my Hot and Sour Chinese Tofu Soup recipe in the middle of the summer. But this blog needs to keep it real and so I feel the need to share with you what is really happening in my kitchen and what I am cooking, eating and serving, or what is really inspiring me and keeps my passion for cooking alive. 

So I had a bunch of tomatoes lying around, as I am currently shooting a cookbook for a client. I will reveal more about that as soon as my client is ready to announce the big news, but for now, I have to be patient and keep the details to myself for just a bit longer.

I wanted to use those tomatoes up and I was so uninspired because the wether is getting really cold and gloomy and I crave wintery flavours and hot meals.

And then it hit me.

What if I recreated a classic favourite with a sweater-weather twist and infuse it with a sprinkle of December magic?


 This is how these Tomato Chickpea Fritters were born, and they are just as good as any classic winter recipe of the like.

Go ahead and give this recipe a try—you’ll love it!

Serves: 4 | Prep Time: 15 mins | Cooking Time: 10 mins


  • 4 large tomatoes, diced
  • 4 tbsp whole wheat flour
  • 1 cup cooked chickpeas
  • 4 sundried tomatoes, chopped
  • 2-3 tbsp fresh rosemary, finely chopped
  • 1 red onion, finely chopped
  • 1 tsp dried oregano
  • 1 tsp orange zest
  • 1 tsp paprika
  • 2 flax eggs (1 tbsp flaxseed + 2.5 tbsp water)
  • ½ cup olive oil
  • Sea salt and finely ground black pepper to taste


In a blender or food processor combine the tomatoes with the sundried tomatoes, rosemary, red onion, oregano, orange zest, paprika, flax eggs and chickpeas and season with a pinch of salt and pepper. Gradually add the flour and stir to get a runny batter. Heat the olive oil in a frying pan and drop dollops of the batter into the hot oil. Cook the fritters for 2-3 minutes on each side until golden and serve immediately.

Check out more of my original recipes here, and don’t forget to share your own recipes and ideas. 

Stay in touch: Facebook or Instagram I love hearing from you. 

Until we meet again,


Interested in working with me?

I’m always open to new and creative ideas. For any commercial queries related to advertising, modeling, sponsorship, or collaborations, please email me at I only accept samples for review or dressing that have been personally agreed to, via email, prior to posting. I choose to be mindful about receiving PR in an attempt to lessen my own impact. This also ensures that everything featured on the Chelfdom is featured honestly and because I wholeheartedly love it and chose it myself.

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