These crispy chickpea and sweet potato fritters with creamy avocado sauce are the perfect balance of savory, crispy, and fresh flavors. They make for a delightful snack, light meal, or appetizer. The combination of hearty chickpeas, sweet potato, and aromatic spices creates a satisfying bite, while the avocado sauce brings a cool and creamy contrast.
Why You’ll Love This Recipe
I love this recipe because it’s a great way to incorporate plant-based ingredients into a delicious, crispy fritter. The chickpeas provide protein, while the sweet potatoes offer a natural sweetness and a touch of earthiness. Plus, the avocado sauce elevates the dish with its creamy texture and zesty flavor. Whether you’re looking for a snack or a light meal, these fritters are versatile and easy to make.
Ingredients
For the Fritters:
1 medium sweet potato, peeled and grated
1 can (15 oz) chickpeas, drained and mashed
1/4 cup all-purpose flour (or chickpea flour for a gluten-free option)
1/4 cup chopped fresh cilantro or parsley
2 green onions, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander (optional)
Salt and black pepper to taste
1 large egg (or flax egg for a vegan version)
Olive oil for frying
For the Avocado Sauce:
1 ripe avocado
1 tbsp lime juice
2 tbsp Greek yogurt (or plant-based yogurt for vegan)
1 garlic clove, minced
1 tbsp olive oil
Salt and black pepper to taste
Water, as needed, to adjust consistency
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Fritters:
In a large bowl, combine the grated sweet potato, mashed chickpeas, flour, cilantro, green onions, garlic, cumin, paprika, coriander (if using), salt, and pepper.
Add the egg (or flax egg) and mix until well combined.
Form the mixture into small patties, about 8–10 fritters.
Cook the Fritters:
Heat a generous amount of olive oil in a large skillet over medium heat.
Cook the fritters for 3–4 minutes on each side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Make the Avocado Sauce:
In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, olive oil, salt, and pepper.
Blend until smooth, adding water one tablespoon at a time until the sauce reaches your desired consistency.
Serve:
Serve the crispy fritters warm with the creamy avocado sauce on the side. Garnish with extra cilantro and lime wedges if desired.
Servings and Timing
This recipe makes approximately 8–10 fritters, which should serve 2–4 people depending on the serving size. The total preparation and cooking time is about 30–40 minutes.
Variations
Vegan Option: Use a flax egg instead of a regular egg and opt for plant-based yogurt in the avocado sauce.
Gluten-Free Option: Substitute chickpea flour for the all-purpose flour to keep this recipe gluten-free.
Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the fritter mixture or the avocado sauce for a bit of heat.
Baked Fritters: For a lighter option, bake the fritters at 400°F for 20–25 minutes, flipping halfway through, until golden and crispy.
Storage/Reheating
Storage: Store the fritters in an airtight container in the refrigerator for up to 3 days. Keep the avocado sauce in a separate container, as it’s best fresh.
Reheating: Reheat fritters in a skillet over medium heat with a little olive oil to restore their crispiness. You can also microwave them, but they may lose some of their crisp texture.
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FAQs
How can I make the fritters without eggs?
I usually replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 2 tablespoons of water and let it sit for 5 minutes until it thickens.
Can I use a different flour for the fritters?
Yes! You can substitute chickpea flour for all-purpose flour to make this dish gluten-free, or try oat flour or rice flour for different textures.
Can I make the fritters ahead of time?
Yes, you can prepare the fritters and store them in the refrigerator for a few hours before cooking. This allows the flavors to meld even more.
How do I adjust the consistency of the avocado sauce?
If the sauce is too thick, I add water a tablespoon at a time until it reaches the desired consistency. You could also use extra lime juice for a tangier sauce.
Can I freeze the fritters?
Yes, you can freeze the fritters after cooking. Lay them flat on a baking sheet to freeze individually, then store them in a freezer-safe container for up to 3 months. Reheat in a skillet or oven when ready to serve.
Conclusion
These crispy chickpea and sweet potato fritters with avocado sauce are a delicious and nutritious option for a light meal or snack. The combination of hearty fritters and the creamy, tangy avocado sauce is something I find so satisfying. Whether you’re following a vegan or gluten-free diet or just looking for a tasty new dish, this recipe has got you covered. Enjoy it as is, or try some fun variations to suit your tastes!
📖 Recipe:
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Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
- Total Time: 30–40 minutes
- Yield: 8–10 fritters
- Diet: Vegan
Description
These crispy chickpea and sweet potato fritters with creamy avocado sauce are the perfect balance of savory, crispy, and fresh flavors. They make for a delightful snack, light meal, or appetizer.
Ingredients
1 medium sweet potato, peeled and grated
1 can (15 oz) chickpeas, drained and mashed
1/4 cup all-purpose flour (or chickpea flour for a gluten-free option)
1/4 cup chopped fresh cilantro or parsley
2 green onions, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander (optional)
Salt and black pepper to taste
1 large egg (or flax egg for a vegan version)
Olive oil for frying
For the Avocado Sauce:
1 ripe avocado
2 tbsp Greek yogurt (or plant-based yogurt for vegan)
1 tbsp lime juice
1 garlic clove, minced
1 tbsp olive oil
Salt and black pepper to taste
Water, as needed, to adjust consistency
Instructions
- In a large bowl, combine the grated sweet potato, mashed chickpeas, flour, cilantro, green onions, garlic, cumin, paprika, coriander (if using), salt, and pepper.
- Add the egg (or flax egg) and mix until well combined.
- Form the mixture into small patties, about 8–10 fritters.
- Heat a generous amount of olive oil in a large skillet over medium heat.
- Cook the fritters for 3–4 minutes on each side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, olive oil, salt, and pepper.
- Blend until smooth, adding water one tablespoon at a time until the sauce reaches your desired consistency.
- Serve the crispy fritters warm with the creamy avocado sauce on the side. Garnish with extra cilantro and lime wedges if desired.
Notes
For a vegan option, use a flax egg and plant-based yogurt for the avocado sauce.
For a gluten-free option, substitute chickpea flour for all-purpose flour.
If you like spice, add cayenne pepper or red pepper flakes to the fritter mixture or the avocado sauce.
For a lighter version, bake the fritters at 400°F for 20–25 minutes, flipping halfway through.
Store fritters in an airtight container in the refrigerator for up to 3 days. Keep the avocado sauce in a separate container.
Reheat fritters in a skillet with a little olive oil to restore crispiness.
To freeze, lay fritters flat on a baking sheet, freeze individually, then store in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Snack, Appetizer, Light Meal
- Method: Frying, Blending
- Cuisine: Vegetarian, Vegan (optional), Gluten-Free (optional)
Nutrition
- Serving Size: 1 fritter with avocado sauce
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
