Name: Crispy Chickpea & Sweet Potato Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed); 1 medium sweet potato, peeled and grated; 1/2 small onion, finely diced; 2 garlic cloves, minced; 2 tablespoons chopped fresh parsley or cilantro; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; Salt and pepper to taste; 1/4 cup chickpea flour or all-purpose flour; 2–3 tablespoons olive oil (for pan-frying); Optional: lemon juice or yogurt sauce for serving

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Crispy chickpea and sweet potato fritters are a wholesome, golden-brown snack or meal option that’s full of texture, spice, and plant-based goodness. With mashed chickpeas, grated sweet potato, and aromatic herbs and spices, these fritters cook up with a crisp exterior and soft, flavorful interior. I love serving them as a light lunch, appetizer, or even stuffed in a pita with sauce and veggies.

Why You’ll Love This Recipe

I love how these fritters bring together protein-rich chickpeas and naturally sweet, hearty sweet potatoes in a way that feels both nutritious and indulgent. They’re easy to shape and pan-fry, and they hold together beautifully without needing eggs or flour-heavy batters. The result is satisfying, crispy bites that are great hot or cold—and perfect for dipping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chickpeas (canned or home-cooked)
sweet potato (peeled and grated)
onion (finely diced)
garlic cloves (minced)
fresh parsley or cilantro (chopped)
ground cumin
ground coriander
paprika
salt
pepper
chickpea flour or all-purpose flour
olive oil (for pan-frying)
optional: lemon juice or yogurt sauce for serving

Directions

I mash the chickpeas in a large bowl until mostly smooth, leaving some texture.
I add the grated sweet potato, onion, garlic, herbs, and spices, and mix well.
I stir in flour until the mixture comes together and holds its shape when pressed.
I form the mixture into small patties using my hands or a scoop.
I heat olive oil in a skillet over medium heat and cook the fritters in batches, about 3–4 minutes per side, until golden and crisp.
I drain them briefly on paper towels before serving, often with a squeeze of lemon or a dollop of yogurt sauce.

Servings and timing

This recipe makes about 10–12 fritters.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add grated zucchini or carrot for more veggie content. When I want extra crunch, I toss in sunflower or pumpkin seeds. If I’m feeling spicy, I add chopped jalapeños or a pinch of cayenne pepper. For a Mediterranean vibe, I mix in crumbled feta and fresh mint.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. These fritters reheat well in a skillet or toaster oven to bring back the crispiness. I’ve also frozen cooked fritters and reheated them straight from frozen in the oven at 375°F (190°C) for about 10–15 minutes.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They still get nicely crisp on the outside.

Do I need to cook the sweet potato first?

No, I use raw grated sweet potato. It softens perfectly as the fritters cook.

What if the mixture is too wet?

I add a bit more flour or let the mixture sit for 10 minutes to absorb excess moisture. Draining grated veggies well helps too.

Can I use a food processor?

Yes, I’ve pulsed everything together in a food processor for a quicker mix—just be careful not to over-blend or the mixture gets too smooth.

What can I serve with these fritters?

I love pairing them with yogurt sauce, tahini drizzle, or a light salad. They’re also great in wraps, grain bowls, or as a burger alternative.

Conclusion

These crispy chickpea and sweet potato fritters are one of my favorite veggie-packed meals—flavorful, filling, and delightfully crunchy on the outside. They’re easy to adapt, quick to make, and perfect for both meal prep and entertaining. Whether I’m eating them on their own or dressing them up in a wrap or bowl, they always satisfy.