Savory Pumpkin Chickpea Fritters
These fritters are a delightful blend of earthy chickpeas and sweet pumpkin, bringing warmth and comfort to any meal. I love how they can be enjoyed as a snack or a hearty addition to a salad.
I remember the first time I made these fritters; it was a chilly autumn afternoon, and the smell of spices and roasting pumpkin filled my kitchen.
There's something so comforting about combining chickpeas with pumpkin, and they come together in such a satisfying way.
These fritters are not just a treat; they're a way to embrace the season and nourish our bodies with wholesome ingredients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can swap out the whole wheat flour for chickpea flour if you're going gluten-free. I love using fresh herbs when I can, but dried herbs work just as well in a pinch. The nutritional yeast gives it a lovely cheesy flavor without vegan cheese, making it perfect for those who miss that taste.
Tips & Notes
- •I keep mine in a glass jar in the fridge - they stay fresh for days and make a quick snack!
- •If you want a little extra crunch, try adding some chopped nuts or seeds to the mixture.
Recipe Variations
- •Sometimes I'll throw in some grated zucchini for added moisture and nutrition.
- •If I'm feeling fancy, I’ll add some diced jalapeños for a spicy kick!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven to bring back their crispy goodness. You can also freeze them - just pop them in a freezer bag and they’ll be good for a month!
Frequently Asked Questions
Can these fritters be baked instead of fried?
Absolutely! Just preheat your oven to 400°F (200°C) and bake them on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.
How do I store leftover fritters?
I like to keep them in an airtight container in the fridge for up to 3 days. Just reheat them in a skillet or the oven to bring back that crispy texture!
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These fritters are a delightful blend of earthy chickpeas and sweet pumpkin, bringing warmth and comfort to any meal. I love how they can be enjoyed as a snack or a hearty addition to a salad.
Ingredients
Instructions
- 1
In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher, leaving some chunks for texture.
- 2
Add the pumpkin puree, whole wheat flour, nutritional yeast, cumin, coriander, salt, black pepper, garlic powder, onion powder, and chopped parsley.
- 3
Mix everything together until well combined. If the mixture seems too wet, add a bit more flour.
- 4
Stir in the plant-based almond milk gradually until you achieve a thick but scoopable consistency.
- 5
Heat olive oil in a non-stick skillet over medium heat.
- 6
Scoop about 2 tablespoons of the fritter mixture into the skillet, flattening them slightly with a spatula.
- 7
Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 8
Remove from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- 9
Serve warm with a dipping sauce of your choice or on a salad!
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