Recipe- Delicious And Healthy Chickpea Pumpkin Fritters

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.

If you love pumpkin as much as we do, also try our pumpkin spinach salad and our creamy pumpkin hummus.

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

Method

- Start by making the mayonnaise. In a small bowl, mix together the mayo, lemon zest, and 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.

- 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.

- 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.

- Serve the crispy pumpkin fritters with the lemon mayo for dipping.