Chickpea Pumpkin Fritters
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Chickpea pumpkin fritters are a delicious fall recipe. They’re made easily with canned pumpkin and chickpeas, a little kale, toasted sesame seeds, garlic, and some smoked paprika. The pumpkin patties are then coated in panko and cooked in a pan until nice and crispy.
These chickpea pumpkin fritters are one of my favorite things to make once fall rolls around. They’re soft and tender inside, lightly sweetened with pumpkin, crisp from the panko, and gently spiced with a touch of cayenne. Smoked paprika adds a cozy warmth, and the kale gives little flecks of green that make them feel extra seasonal.
I pan-fry them — not deep-fry — so the outside gets beautifully crispy while the inside stays soft and creamy. That contrast is what really makes these fritters shine. I often enjoy them as a simple vegetarian dinner during pumpkin season. They are also just as lovely made into mini fritters, topped with a dollop of lemon mayo, and served as a crowd-pleasing appetizer.
Recipe FAQs
Can chickpea pumpkin fritters be made ahead of time?
These fritters taste best if pan-fried right after they’re coated in panko. But the pumpkin chickpea mixture can be blended a few days ahead of time and kept in your fridge until you’re ready to make them into fritters.
What’s the best way to reheat leftovers?
The best way to reheat leftover pumpkin fritters is in your oven.
Can these fritters be baked instead of pan-fried?
You can bake these fritters in a 350-degree Fahrenheit oven for about 20 minutes. Make sure to spray the pan and the top of the fritters with oil. And know that they won’t be as crispy as they are when you cook them in a pan.
Can I use a different type of bean?
Yes! Cannelini beans also work well.
What can I use roasted pumpkin instead of canned pumpkin?
Canned pumpkin tends to be a lot thinner than roasted, pureed pumpkin. You can use roasted pumpkin in this recipe, but the fritters will be a little denser. They’ll still be delicious!
What to serve with chickpea pumpkin fritters
We love these crispy pumpkin patties served with a simple green salad tossed with our lifesaving lemony salad dressing. But they’re also delicious served as a side dish. Here are a few of our favorite mains that go well with these fritters:
Chickpea Pumpkin Fritters Recipe
Ingredients
- 14 ounce can chickpeas (drained and rinsed)
- 1 cup minced kale
- ½ cup canned pumpkin puree
- ⅓ cup toasted sesame seeds
- 2 tablespoons almond flour
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 2 large garlic cloves (minced)
- 1 large egg
- 1 ¼ cups panko (gluten-free, if needed)
- ¼ cup olive oil
Lemon Mayo
- ¼ cup mayonnaise
- Zest from 1 lemon
- 1 tablespoon lemon juice
Instructions
- Start by making the mayonnaise. In a small bowl, mix together the mayo, lemon zest, and lemon juice.¼ cup mayonnaise, Zest from 1 lemon, 1 tablespoon lemon juice
- Add the chickpeas, kale, pumpkin puree, sesame seeds, almond flour, salt, paprika, garlic, and egg to your food processor and blend on high until mostly smooth.14 ounce can chickpeas, 1 cup minced kale, ½ cup canned pumpkin puree, ⅓ cup toasted sesame seeds, 2 tablespoons almond flour, 2 teaspoons sea salt, 1 teaspoon smoked paprika, 2 large garlic cloves, 1 large egg
- Place the panko into a shallow bowl. Use a ¼ cup measuring cup to scoop the fritters and place them (one at a time) into the panko. Coat them well on all sides and form them into the shape of patties. They will be quite soft.1 ¼ cups panko
- Heat the olive oil in a large frying pan over medium-high heat. Add the pumpkin fritters and pan fry until golden, about 3-4 minutes per side, working in batches if needed. Lower the heat if the fritters are browning too quickly.¼ cup olive oil
- Serve the crispy pumpkin fritters with the lemon mayo for dipping.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Oh my gosh – two of my favorites – pumpkins and chickpeas – in one great dish! This was amazing and I am definitely going to make it again this weekend.
These look great. I am always looking for a vegetarian alternative for burgers and this sounds nice.
Your recipe says: “Breadcrumbs or panko2 egg yolks” , and the Aioli has no egg yoke listed in the ingredients… I’m guessing the 2 egg yolks got stuck in the wrong place? I hope so, because that’s what I plan to do…:-)
Thanks for the recipe, it looks great!
~Red~
Typo! Yes, there’s supposed to be one egg in the fritters and the other for the aioli. Thanks for pointing that out!
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!
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.
I can not wait to make these! So simple and tasty sounding.
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!
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!
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 🙂