Crispy Chickpea & Sweet Potato Fritters with Avocado SauceÂ
Description
These Crispy Chickpea & Sweet Potato Fritters are a delightful combination of crunchy, savory, and subtly sweet flavors. Made with nutrient-packed chickpeas and sweet potatoes, these fritters are naturally gluten-free and packed with fiber, plant-based protein, and vitamins. Paired with a creamy avocado sauce, they make a perfect appetizer, side dish, or light meal.
Ingredients
For the Fritters:
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium sweet potato, grated (about 1 cup)
- ¼ cup oat flour (or any flour of choice)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water) or regular egg
- 1 tablespoon olive oil (for frying)
For the Avocado Sauce:
- 1 ripe avocado
- ¼ cup Greek yogurt (or coconut yogurt for vegan option)
- 1 tablespoon lime juice
- 1 small garlic clove, minced
- ¼ teaspoon salt
- 1–2 tablespoons water (for thinning, if needed)
Instructions
Step 1: Prepare the Flax Egg (if using)
- In a small bowl, mix 1 tablespoon flaxseed meal with 3 tablespoons water and let sit for 5 minutes until it thickens.
Step 2: Make the Fritters
- In a food processor, pulse the chickpeas until they break down slightly but still have texture.
- In a mixing bowl, combine the chickpeas, grated sweet potato, onion, garlic, spices, and oat flour. Mix well.
- Add the flax egg (or regular egg) and stir until everything is evenly combined.
- Form the mixture into small patties (about 2 inches wide). If the mixture is too wet, add a little more flour.
Step 3: Cook the Fritters
- Heat 1 tablespoon olive oil in a large pan over medium heat.
- Add the fritters, spacing them apart. Cook for 3–4 minutes per side, until golden brown and crispy.
- Remove and place on a paper towel-lined plate to absorb excess oil.
Step 4: Make the Avocado Sauce
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, and salt.
- Blend until smooth, adding water if needed to reach the desired consistency.
Step 5: Serve
- Serve the fritters warm with the avocado sauce on the side or drizzled on top.
- Garnish with fresh herbs, sesame seeds, or chili flakes for extra flavor.
Tips for the Best Fritters
✅ Don’t over-blend the chickpeas – Keep some texture for a crispy bite.
✅ Squeeze out excess moisture from the sweet potatoes if they’re too wet.
✅ Use a non-stick pan or cast iron skillet for even cooking.
✅ Make ahead – You can shape the patties and refrigerate them for up to 24 hours before frying.
✅ Baking Option – Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Servings & Nutritional Info
Servings: Makes about 10 fritters (2–3 servings)
Calories per serving (5 fritters with sauce): ~320 kcal
- Protein: ~10g
- Carbs: ~40g
- Fat: ~12g
- Fiber: ~8g
Health Benefits
✨ Chickpeas – High in protein, fiber, and iron, great for digestion and energy.
✨ Sweet Potato – Loaded with vitamin A, which supports immune health and skin.
✨ Avocado – Healthy fats that promote heart health and brain function.
✨ Greek Yogurt (if used) – Adds probiotics for gut health.
Q&A
Q: Can I make these fritters ahead of time?
A: Yes! Store uncooked fritters in the fridge for up to 24 hours or freeze for up to 2 months. Reheat in a skillet or oven.
Q: Can I air-fry these?
A: Absolutely! Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
Q: What can I use instead of chickpeas?
A: You can substitute black beans or white beans, but the texture may vary slightly.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for 3–4 days. Reheat in a skillet for crispiness.
Enjoy these crispy, flavorful, and healthy fritters as a snack, side, or main dish! Let me know if you want any variations.
Wish I can print the recipes