Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

by Kristen on November 3, 2011

Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

It’s almost impossible not to notice the giant displays of colourful gourds in every grocery store this time of year. Their knobby, warped looks remind me of cantankerous old men. They stare at me cynically, knowing I’m never sure what to make of them, or with them, more accurately. In my farmers market box a few weeks ago I was given a Delicata squash. I only know the name thanks to Google. Slightly bigger than a large yam, this Delicata is cream coloured with dark green ribs running horizontally. He spent a week sitting on my counter and another week in my fridge. I figured it was about time his little grumpy gourd life served a purpose. Inspired by a recipe from Healthy Happy Life, Mr. Grumpy Gourd joined some chickpeas and became a fritter.

Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

These fritters are super soft, sweet from the squash, crispy from the panko and mildly spicy from the cayenne. The smoked paprika adds a wintery warmth while the kale adds delicate flecks of vibrant green. I hesitate to call these healthy, only because I usually associate healthy food with food that doesn’t taste great. These taste great.

The preserved lemon aioli brings a brings a bright tang to the table. If you’ve never made aioli before, fear not, it is very very easy to make. You can start it when you put the fritters in the pan and you’ll be finished before they are ready. If it’s your first time making aioli and you’re feeling a little unsure, make it first so the fritters don’t accidentally burn while you’r concentrating on whipping egg yolks and oil into velvet.

You can make a lot of substitutions with these fritters and they’ll turn out each time. Any kind of squash can be used or replaced with canned pumpkin or even a sweet potato or yam. Spinach or chard would work in place of the kale and sunflower, hemp or even chai seeds can replace the sesame seeds. While I ate these for dinner I can envision them made into bite sized fritters and topped with a touch of the preserved lemon aioli and served at a party.

Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

5.0 from 1 reviews
Chickpea and Pumpkin Fritters with Preserved Lemon Aioli
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Fritters: 1½ cups squash or pumpkin (either canned or roasted)
  • 1 cup cooked chickpeas (or use 1 can)
  • 1 egg
  • 2 large cloves garlic, finely minced
  • 2 kale leaves, core removed and finely chopped
  • ⅓ cup toasted sesame seeds
  • 2 tablespoons apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp cayenne (or to taste)
  • Salt to taste
  • Breadcrumbs or panko2 egg yolks
  • Aioli:1 tsp lemon juice
  • Rind from half a lemon, finely grated and chopped
  • Grapeseed or other neutral flavoured oil
  • Optional: ½ preserved lemon, finely chopped
Instructions
  1. Fritters: Remove eggs from fridge and set aside
  2. Add chickpeas, squash, egg and apple cider vinegar to a food processor and process till smooth
  3. Add garlic, kale, sesame seeds, smoked paprika, cayenne and salt and process till combined
  4. Form 8 small patties and coat in breadcrumbs or panko. Fry in a pan, turning once, till golden on each side
  5. Aioli: Place room temperature egg yolks in a small bowl
  6. Add lemon juice
  7. Slowly add oil in a small stream, whisking continuously. It may be necessary to stop drizzling oil momentarily while you whisk to combine the two. Once the aioli is thick and you have your desired amount, stop adding oil.
  8. Stir in lemon rind, salt and optional preserved lemons
Notes
If you don’t have a food processor, use a potato masher to combine the chickpeas and pumpkin. The result will be chunkier. When making the aioli make sure the egg yolks are at room temperature and be sure to add the lemon juice before the oil. Cold yolks + no lemon juice = aioli that won’t thicken. I know from experience These can easily be made a day ahead and refrigerated till you are ready to fry them. The leftover aioli, in the unlikely event that you have any, will last in your fridge for up to 3 days. If the fritters are a little too moist, add some more breadcrumbs. If they seem too dry, add an extra egg.

[ois skin="2"]

Leave a Comment

Rate this recipe:  

{ 7 comments… read them below or add one }

Lyndsay

I can not wait to make these! So simple and tasty sounding and yes I think you could call them “healthy”!

Reply

Kristen

Let me know how you like them when you make them! I made some tiny ones, took a little piece of kale, put aioli on it and then the fritter on top. Then I ate the whole thing, kale and all. It was really good that way!

Reply

Lyndsay

They turned out great. Had to add some bread crumbs because they were a bit too wet but they turned out amazing (the lemon ailoi I ate by the spoonfull on top)! I also made the cherry tomatoes with basil and garlic and had them on the side for dinner and they were also so amazing I wish I had made more!

Reply

Kristen

That is so great! So happy they turned out so well!! Going to make a note about the breadcrumbs in the post just in case anyone else has the same problem :)

Reply

Jess

Is it just me or does anybody else notice that the ingredients call for 2 TBS of apple cider vinegar, yet the vinegar is not mentioned anywhere in the recipe? Does the recipe actually call for ACV or should that be an outright omission? I wish I had noticed this before I started cooking these tonight! Hope no ACV isn’t a huge issue. Eek!

Reply

Kristen

Hi Jess,

Thank you so much for pointing that out! I’ve just corrected it. I hope they turned out great even without the vinegar in them.

Reply

Kristen

Hey Yummly,

Thanks for featuring me on your blog!

Reply

{ 1 trackback }

Previous post:

Next post: