This recipe is great to have during the Fall and Winter months because it’s got hearty grounding ingredients like pumpkin and chickpeas which will give you the comfort you crave during these seasons. Chickpea and Pumpkin Fritters are so delicious and will impress anyone who tries them!
Chickpea and Pumpkin Fritters [Vegan]
- 2 cups cooked chickpeas or 2-13.5 ounce cans of chickpeas
- 1 pound or 2 cups steamed kabocha squash
- 1/2 cup diced onion
- 1/4 cup chopped fresh parsley
- 1 and 3/4 teaspoons garlic powder
- 1.5 teaspoons cumin
- 1/4 teaspoon + 3 pinches of cayenne pepper
- 1.5 teaspoons pink Himalayan salt
- 1/2 fresh lime squeezed
- 1 flax egg (2 tablespoons, 1 and 1/2 tablespoons water) [optional]
- 3/4 cup spelt flour
- 1/2 cup cashew cream milk (1/2 soaked cashew and 1 cup water)
- 1 cup panko bread crumbs
- Begin by bringing 2 cups of soaked chickpeas to a boil, cook until they become tender, then drain. If you’re using canned chickpeas, be sure to rinse and drain both cans first.
- In a steamer, add your pumpkins to the vessel and steam until soft—about 15 minutes.
- Add your chickpeas to a medium-sized bowl and then use a potato masher to mash them.
- Then, add in the pumpkin.
- After both the chickpeas and the pumpkins are mashed and combined really well, add your diced onions and chopped fresh parsley.
- Add all of your dried seasonings: garlic powder, cumin, cayenne pepper, and salt. Add lime and mix well using your spatula and then the potato masher again.
- Gradually add in your plant-based milk until the batter turns into a slight mush.
- Gradually add your flour and fold it into the batter with a spatula. Taste it to test for salt and pepper content.
- Prepare a baking sheet or netted tray with parchment paper. Form a handful of dough into a patty. Then, coat each side of the patty with panko bread crumbs and place each unto the baking sheet. Repeat this step until the batter is done.
- Heat a pan with 2 tbsp olive oil to a medium flame or setting. Check to make sure the pan is warm before putting your first fritter into the pan. Add the fritters in one by one ensuring not to overcrowd the pan.
- Place each cooked fritter into a serving bowl lined with a paper towel to help soak up the excess oil. Garnish with fresh parsley and serve warm with your favorite plant-based sauces and sides.
I used freshly boiled chick peas which took roughly 2.5 hours to cook so keep that in mind if you decide to make your chick peas from scratch. The time it took me to cook the chick peas is not included in the prep details because most people will opt for can, jarred or frozen. If you have a pressure cooker, it shouldn’t take more than 30 minutes. – Use a food processor to combine the fritter ingredients for an easier alternative to hand mashing. Leave the flour for last and gradually add it in until the batter becomes dry enough to mold but not super dry that it looks stiff either. – If you are using an electric stove, you’ll have to wait a while for your oil to heat up but for fire flame – Use a second spatula to help you flip each fritter. – If you run out of oil while cooking your fritters, turn the heat down and wait until they are all done cooking to remove them from the pot before adding new oil. If you add cold oil to hot oil, the fritters tend to soak up the oil (essentially wasting your oil). – If you are baking your fritters, put the oven on 375-400 degrees Fahrenheit and bake each side for 12-15 minutes. Add more time if needed.