Description

These Crispy Chickpea & Sweet Potato Fritters are a delicious and nutritious vegetarian dish perfect for a quick snack or light meal. Combining tender sweet potatoes with hearty chickpeas and aromatic spices, these fritters are golden-fried to crispy perfection and served with optional Greek yogurt or tahini dips.

Ingredients

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
Salt and pepper to taste
1 egg
1/4 cup whole wheat flour (or chickpea flour for gluten-free option)
Olive oil, for frying

Optional

Greek yogurt or tahini for dipping

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Instructions

Cook Sweet Potato: In a medium pot, bring water to a boil and cook the peeled and cubed sweet potato for about 10-12 minutes or until tender. Drain well and mash with a fork or potato masher. Set aside to cool slightly.
Prepare Chickpeas: In a large bowl, mash the drained chickpeas using a fork or potato masher until mostly mashed but still retaining some texture. Add the cooled mashed sweet potato to the bowl.
Mix Ingredients: Add the finely chopped onion, minced garlic, chopped fresh parsley, ground cumin, coriander, smoked paprika, turmeric, salt, and pepper to the bowl. Stir well to combine all ingredients evenly.
Add Binder and Flour: Beat the egg in a small bowl then add it along with the whole wheat or chickpea flour to the mixture. Stir thoroughly until the mixture forms a thick batter. If it feels too wet, gradually add a little more flour to achieve the right consistency for frying.
Heat Oil: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat until hot enough for frying but not smoking.
Form Fritters: Scoop about 2 tablespoons of the fritter mixture and shape into a patty. Place it carefully in the hot skillet. Repeat with remaining batter, making sure not to overcrowd the pan to allow even cooking.
Fry Until Crispy: Cook each fritter for 3-4 minutes per side, or until they turn golden brown and crispy. Use a spatula to flip them gently. Once cooked, transfer fritters to a paper towel-lined plate to drain excess oil.
Serve: Serve the fritters warm accompanied by optional Greek yogurt or tahini for dipping, or your favorite sauce.

Notes

Use chickpea flour instead of whole wheat flour to make this recipe gluten-free.
If the fritter batter feels too wet, add additional flour gradually to help it firm up.
Ensure the oil is hot enough before frying to prevent the fritters from absorbing too much oil and becoming greasy.
Fritters can be kept warm in a low oven (around 200°F/90°C) while frying the rest.
These fritters can be served as a snack, appetizer, or a light main dish paired with salad.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven for best texture.