Chickpea and Pumpkin Fritters
- Yield: 8
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Chickpea and Pumpkin Fritters
Ingredients
- Chickpeas - 1 x 400g can, drained and rinsed
- Pumpkin - 400g, peeled and grated
- Onion - 1 medium, finely chopped
- Fresh coriander - 1 small handful, finely chopped
- Plain flour - 1 tbsp
- Eggs - 2, lightly beaten
- Ground cumin - 1 tsp
- Paprika - 1 tsp
- Garlic powder - 1/2 tsp
- Salt and black pepper
- Natural yoghurt - 1/4 cup
- Lemon juice - of 1 lemon
Instructions
- Place the mashed chickpeas in a flat bowl and mash with a fork or potato masher.
- In a large mixing bowl, combine the mashed chickpeas, grated pumpkin, onion, coriander, flour, eggs, cumin, paprika and garlic powder.
- Mix until well combined and season with salt and pepper to taste.
- Heat an oiled frying pan over a medium high heat.
- Place quarter cup sized portions of the fritter mixture in the pan, pressing them down with a spatula while cooking.
- Cook each fritter for 2-3 minutes on each side.
- Combine the yogurt dressing with the lemon juice by whisking with a fork. Serve with yoghurt drizzled over.
