Table of Contents
A Traveler’s Tale: Sarma and the Chickpea Fritter
In Boston’s culinary landscape, some restaurants are destinations. Sarma, located in Somerville, is one of them. Its reputation is built on a specific and immersive experience. The energy inside is immediate and palpable, driven by an open kitchen and a vibrant, social atmosphere that feels more like a lively gathering than a formal restaurant.
The menu is a collection of Mediterranean and Middle Eastern meze, or small plates. To understand the kitchen’s philosophy, I ordered the chickpea fritters. The dish was a study in texture and balance. The exterior was an exceptionally light, crisp shell, which gave way to a steamy, almost creamy interior. The earthy chickpea flavor was perfectly balanced by a bright tahini sauce and the sharp acidity of a pickle. It was a simple concept executed with remarkable precision.
The experience is punctuated by servers carrying trays of off-menu specials directly to tables, a dynamic element that encourages spontaneous choices. This unique service style, combined with the food and atmosphere, pointed to a very specific vision.
I learned that the restaurant’s concept is a direct and intentional one. The name, Sarma, is the Turkish word for a small “wrapped bite,” like a stuffed grape leaf. The entire restaurant is modeled on a meyhane, a traditional Turkish tavern designed for social gatherings over shared meze and drinks.
This explanation clarified the entire experience. The high-energy room, the small plates format, and the roving specials are all deliberate elements of the meyhane concept. The chickpea fritters were not just an appetizer; they were a perfect meze, a shareable, delicious bite designed to be part of this larger social event.
Sarma is a successful and precise recreation of a specific social and cultural dining tradition. It’s a place where the food, the service, and the atmosphere are all in perfect alignment to create an experience that is much more than just a meal.
The Art of Meze: Crafting Your Own Chickpea Fritters
To capture the spirit of Sarma’s celebrated Chickpea Fritters at home, you only need a few pantry staples and thoughtful technique. This dish elevates a humble ingredient into something crisp, flavorful, and deeply satisfying.
Begin with dried chickpeas—soak them overnight, then pulse raw in a food processor until they reach a coarse, sand-like texture. Avoid canned chickpeas; they won’t provide the right consistency.
Seasoning defines these fritters. Mix the ground chickpeas with onion, garlic, fresh parsley, cilantro, and spices such as coriander, cumin, and a touch of cayenne. A spoonful of flour or chickpea flour helps bind the mixture into a cohesive dough. Shape into small patties and pan-fry in quality oil until golden brown and crisp on both sides.
Serve hot with a cooling yogurt–tahini sauce, whisked from plain yogurt, tahini, lemon juice, and salt. The creamy, tangy sauce balances the spiced fritters perfectly, creating a harmony of flavors and textures.
The result is proof of how simple ingredients, when treated with care, can become extraordinary. With their enticing aroma and rustic charm, these fritters embody the soulful artistry of Mediterranean meze—and the elegance of Sarma’s kitchen brought home.
Chef’s Notes: Crispy Chickpea Cakes
• Dust cakes with semolina or cornmeal before frying – Adds extra crunch and golden texture; especially effective for pan crisping.
• Serve with salad, grilled vegetables, or flatbread – Builds a complete Mediterranean plate; ideal for lunch spreads or party platters.
• Fold in spinach, zucchini, or feta – Adds moisture, color, and flavor depth; great for customizing the base mix.
• Leave chickpeas slightly chunky – Preserves rustic texture and visual appeal; mash gently for best results.
• Chill patties before frying – Optional step that firms structure and prevents breakage; 10 minutes in the fridge is enough.
• Use chickpea or rice flour for gluten-free – Keeps structure intact while making the recipe allergy-friendly.
• Swap Parmesan for nutritional yeast – Delivers umami without dairy; perfect for vegan adaptation.
• Pan-fry in small batches – Avoids crowding and ensures even browning; use medium heat for control.
• Drizzle with tahini or lemon-garlic aioli – Adds creamy contrast and brightness; serve warm or room temp.
• Store leftovers in fridge or freezer – Reheat in a pan or oven to restore crispness; great for meal prep.
Crispy Chickpea Cakes
Bam! These Crispy Chickpea Cakes deliver golden crunch and Mediterranean flair in under 20 minutes. Bursting with fresh parsley, warm cumin, and nutty Parmesan, they’re the perfect easy appetizer for busy weeknights or casual gatherings. Imagine these patties sizzling to perfection, ready to dunk in silky tahini—trust me, your guests will devour them!
4
cakes12
minutes8
minutes205
kcal20
minutesKeep the screen of your device on
Ingredients
- Legume Binder Mix
1 can (15 oz) chickpeas rinsed, drained, and patted dry
3 tbsp all-purpose flour
3 tbsp finely grated Parmesan cheese (or dairy-free alternative)
- Herbs Spices
1 tbsp chopped flat-leaf parsley
¾ tsp ground cumin
½ tsp garlic powder
¾ tsp kosher salt
¼ tsp freshly ground black pepper
- Moisture Frying
1½ tbsp cold water
1½ tbsp neutral oil (canola or vegetable)
Tahini sauce for serving
- Alternative Ingredients
Chickpeas swap in cooked fresh or frozen chickpeas if you prefer no-can flavor.
All-purpose flour use chickpea or rice flour to make it gluten-free.
Parmesan cheese replace with nutritional yeast or vegan Parmesan for dairy-free.
Parsley cilantro, basil, or dill work in a pinch.
Ground cumin try smoked paprika or curry powder for a different spice profile.
Garlic powder fresh minced garlic (1 clove) adds a punch.
Neutral oil olive or avocado oil can be used instead of canola.
Tahini sauce plain Greek yogurt or a lemon-garlic aioli are tasty alternatives.
Directions
- Dry Spice Blend – In a medium mixing bowl, whisk together flour, Parmesan, parsley, cumin, garlic powder, salt, and pepper until evenly combined (2–3 minutes). This step ensures the seasonings distribute uniformly for consistent flavor in each cake. Optionally, use a fine sieve for an ultra-smooth blend.
- Mash Mix Base – Add drained chickpeas and cold water to the seasoned flour mixture. Use a potato masher or fork to break down the legumes, leaving some pea fragments for texture (3–4 minutes). Educational tip: keeping small chunks adds rustic bite and visual appeal.
- Shape Chill (Optional) – Divide the mixture into four equal portions and form into ½-inch thick patties. For firmer cakes, refrigerate on a parchment-lined tray for 10 minutes, which helps them hold shape during cooking.
- Pan-Fry Cakes – Warm oil in a nonstick pan over medium heat until shimmering. Carefully add cakes and fry until golden brown on each side, about 3 minutes per side (6–7 minutes total). Avoid overcrowding the pan to maintain crispness.
- Serve Garnish – Transfer to a paper-towel lined plate to drain excess oil. Arrange on a platter, drizzle with tahini sauce, and garnish with extra parsley. These are best enjoyed hot or at room temperature.
Equipment
- Mixing Bowls
- measuring cups and spoons
- Nonstick Pan
- box grater
Notes
- • For extra crispiness, lightly dust cakes with a teaspoon of semolina or cornmeal before frying.
• Serve alongside a bright salad, grilled vegetables, or flatbread for a complete Mediterranean spread.
• Fold in chopped spinach, grated zucchini, or crumbled feta into the batter for new flavor twists.
Nutrition Facts
- Serving Size: 60g
- Calories: 205kcal
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 260mg
- Potassium: 210mg
- Carbohydrates: 16g
- Fiber: 3g
- Sugar: 1g
- Protein: 5g
- Vitamin A: 90IU
- Vitamin C: 1mg
- Calcium: 50mg
- Iron: 1mg
FAQs: Crispy Chickpea Cakes
What makes these chickpea cakes crispy?
The secret lies in patting the chickpeas dry and frying them in just the right amount of oil for golden edges. Sarma recipes also emphasize texture, and by borrowing that Sarma attention to detail, you can achieve the perfect crunch.
Can I make these chickpea cakes gluten-free?
Yes, simply swap the all-purpose flour for chickpea flour or rice flour without compromising texture. Sarma dishes often embrace ingredient flexibility, and using that Sarma adaptability makes this recipe easy for everyone.
What’s the best dipping sauce to serve with them?
Creamy tahini is the classic choice, but Greek yogurt or a lemon-garlic aioli works wonderfully too. Sarma spreads are usually paired with vibrant sauces, and applying that Sarma pairing idea elevates the chickpea cakes beautifully.
Can I prepare these ahead of time?
Yes, shape the patties and refrigerate them for up to 24 hours before frying, or freeze for later use. Sarma traditions often involve prepping dishes in advance, and using that Sarma-style preparation makes entertaining stress-free.
Are chickpea cakes healthy?
Yes, they’re high in fiber and protein, and can be made dairy-free and low in fat with simple swaps. Sarma meals often balance flavor with nutrition, and following that Sarma balance makes these cakes a smart choice.
More Recipes
Lamb Chickpea Patties
Cooks in 75 minutesDifficulty: EasyGet ready to ignite your taste buds with these sensational Lamb Chickpea Patties! Bursting with warm garam masala, tender ground lamb, and creamy chickpeas, they’re pan-fried to a golden crisp. Whether you’re hosting friends or craving a protein-packed weeknight dinner, these patties deliver Big Flavor in every bite. Let’s get cooking!
