Name: Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
Prep time: 15 min
Cook time: PT-486227H7M50S
Total time: PT-486227H7M50S
Cuisine: Vegetarian
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; 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

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

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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