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
Instructions
- Mash chickpeas in a large bowl until mostly smooth, leaving some texture.
- Add grated sweet potato, onion, garlic, herbs, cumin, coriander, paprika, salt, and pepper. Mix well.
- Stir in the flour until the mixture binds and holds shape.
- Form mixture into 10–12 small patties using your hands or a scoop.
- Heat olive oil in a skillet over medium heat. Cook fritters in batches for 3–4 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with a squeeze of lemon juice or a dollop of yogurt sauce.
Notes
- Add grated zucchini or carrot for variety.
- Include sunflower or pumpkin seeds for crunch.
- Spice it up with jalapeños or cayenne pepper.
- For a Mediterranean twist, mix in crumbled feta and mint.
- To bake: cook at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 2 fritters
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
