Artisan pasta making classes in London

I am very lucky, my children love eating beans. But their friends don’t. One day, as I had planned to prepare chickpeas for dinner, and had already boiled the pulses, a last minute playdate happened. I had to cook the chickpeas, otherwise I would have to throw them away. And that day I didn’t have anything particularly fancy in my fridge, and certainly not the lasagna the child kept asking. That’s how I came out with chickpeas and crabmeat fritters. Chickpeas fritters are not news in Italy, as a said in a previous post, we like to make balls of everything! I had a tin of crabmeat, so I decided to add it to the chickpeas, to give it more flavour (chickpeas can be a little bland on their own).  These fritters are easy and quick to make, especially if you use canned chickpeas. And best of all, my kid’s little friend ate them! Win-win situation.

Ingredients for 4 portions:

400gr of boiled chickpeas

120gr of canned crabmeat, drained

100gr of breadcrumbs

1 large egg

1 onion, finely chopped

Salt and pepper to taste

Vegetable oil for frying


  1. Puree the chickpeas in a food processor. Tip it in a bowl, and add the egg, the crabmeat, the chopped onion, salt, and pepper. Mix into a even cream. Stir in the breadcrumbs. You want to creat a thick paste that will detach from the bowl. If 100 gr of breadcrumbs is not enough, then keep adding until you get to desired consistency.
  2. With the help of a spoon, for small balls the size of a golf ball. Place them on a greaseproof sheet, taking care to space them. You should get about 16 fritters
  3. Heat the vegetable oil in a large until it boils. To check whether it has reached the right temperature, put a breadcrumb into the pan: when it sizzles, the oil is ready. Fry the fritters turning them around often to cook all around, until they get a lovely golden colour.
  4. Serve your chickpeas and crabmeat fritters warm or cold, with a green salad.


Chickpeas and crabmeat fritters are ideal for your child’s lunchbox.

If you want to avoid fryied food, you can bake the chickpeas and crabmeat fritters in the oven at 180°C/gas mark 4 for 30 minutes, or until golden. In that case, add less breadcrumbs into the mixture, to keep them more moist.

Store your fritters inan airtight container, in the fridge, for a maxiumum of 24 hours,