Description
These Crispy Chickpea & Sweet Potato Fritters are a delicious, nutritious snack or light meal featuring tender sweet potatoes and protein-rich chickpeas blended with fragrant spices and herbs. Pan-fried to golden perfection, these fritters offer a satisfying crunch alongside a hearty, flavorful filling. Perfect served warm with creamy Greek yogurt or tahini for dipping, they bring a wholesome twist to traditional fritters with gluten-free and vegetarian options.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1 egg
- 1/4 cup whole wheat flour (or chickpea flour for gluten-free option)
- Salt and pepper to taste
- Olive oil, for frying
Optional
- Greek yogurt or tahini for dipping
Instructions
- Cook the Sweet Potato: In a medium pot, bring water to a boil and add the peeled and cubed sweet potato. Cook for 10-12 minutes until the sweet potato is tender. Drain well and mash with a fork or potato masher. Set aside to cool.
- Mash Chickpeas and Combine: In a large bowl, mash the drained chickpeas until mostly smooth but still slightly chunky. Add the mashed sweet potato to the chickpeas in the bowl.
- Add Flavorings: To the chickpea and sweet potato mixture, add the finely chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, ground turmeric, salt, and pepper. Mix thoroughly to combine all the ingredients evenly.
- Bind the Mixture: Beat the egg in a small bowl, then add it along with the whole wheat flour to the mixture. Stir everything together until it forms a thick batter. If the batter is too wet, add a little more flour to achieve a scoopable consistency.
- Heat the Oil: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking.
- Form and Cook Fritters: Using about 2 tablespoons of the mixture for each fritter, shape into a patty and place it in the hot skillet. Slightly flatten each patty with the back of a spatula. Do not overcrowd the pan to allow even cooking.
- Fry Until Crispy: Cook the fritters for 3-4 minutes on each side, turning carefully, until they are golden brown and crisp on both sides. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
- Serve: Serve the fritters warm with a side of Greek yogurt or tahini dipping sauce, or your favorite accompaniment.
Notes
- For a gluten-free option, substitute whole wheat flour with chickpea flour.
- If the mixture is too loose, add flour gradually to avoid dry fritters.
- Make sure the oil is hot enough before frying to ensure a crispy crust.
- These fritters can be kept warm in a low oven (around 200°F / 95°C) while you cook the remaining batches.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture.
