Description
Crispy Chickpea & Sweet Potato Fritters are golden, crunchy on the outside, and soft on the inside. Made with mashed sweet potatoes, chickpeas, and aromatic spices, these fritters are the perfect appetizer, snack, or light meal. They’re packed with nutrients and bursting with flavor!
Ingredients
Scale
- 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
- In a medium pot, bring water to a boil and cook the sweet potato cubes for about 10-12 minutes or until tender. Drain and mash the sweet potato with a fork or potato masher. Set aside to cool.
- In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still a bit chunky. Add the mashed sweet potato to the bowl with the chickpeas.
- Add the finely chopped onion, garlic, parsley, cumin, coriander, smoked paprika, turmeric, salt, and pepper to the mixture. Stir everything until well combined.
- Beat the egg in a small bowl and add it to the chickpea-sweet potato mixture along with the flour. Stir until everything is evenly mixed and forms a thick batter. If the mixture feels too wet, add a little more flour to thicken it up.
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once hot, scoop about 2 tablespoons of the fritter mixture and form into a patty. Place it in the skillet and flatten it slightly. Repeat with the rest of the mixture, making sure not to overcrowd the pan.
- Cook the fritters for 3-4 minutes per side or until golden brown and crispy. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
- Serve the fritters warm with a side of Greek yogurt, tahini, or your favorite dipping sauce.
Notes
- If you prefer a spicier version, add a pinch of cayenne pepper or some chopped fresh chili to the mixture.
- These fritters can be baked for a healthier version: Preheat the oven to 400°F (200°C), place the fritters on a lined baking sheet, and bake for 25-30 minutes, flipping halfway through.
- Leftover fritters can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet for a few minutes to crisp them up again.
- For a vegan version, omit the egg and replace it with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). You can also use chickpea flour as a binder instead of regular flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 2 fritters
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 35mg