Chickpea pumpkin fritters are a delicious and healthy fall recipe. They're made easily with canned pumpkin and chickpeas, a little kale, toasted sesame seeds, garlic, and some smoked paprika. Then the pumpkin patties are coated in panko and cooked in a pan until nice and crispy.
Ingredients
14ouncecan chickpeas, drained and rinsed
1cupminced kale
½ cupcanned pumpkin puree
⅓ cuptoasted sesame seeds
2tablespoonsalmond flour
2teaspoonssea salt
1teaspoonsmoked paprika
2largegarlic cloves, minced
1 largeegg
1 ¼ cupspanko, gluten-free, if needed
¼ cupolive oil
Lemon Mayo
¼ cupmayonnaise
Zest from 1 lemon
1 tablespoonlemon 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.