Oh yeah.

Pumpkin Chickpea Fritters

It’s like a drug. I’m back on the pumpkin.

I stumbled across this recipe for Pumpkin Chickpea Fritters over on Happy Healthy Life and literally jumped up, ran to the kitchen, and made them. Nevermind that I’d already eaten dinner. (Snacks!!)

Oh yeah.

Oh yeah.

How do you resist such a thing? I’ll tell you how. You don’t.

These came together very quickly, and I’m a big fan of recipes that involve the potato masher. You can find the full recipe here. Basically, mash the chickpeas and pumpkin together, fold in some spices and stuff, coat in bread crumbs, and fry ’em up!

Into the frying pan!

Into the frying pan!

You should definitely leave more space around your fritters than I did. Flipping was a challenge.

Flipped!

Flipped!

But I managed!

I made a couple modifications to the original recipe. First up, I was out of hemp seeds, so I used a combo of ground flaxseeds and chia seeds instead. Next, I used 2 Tbsp of cornmeal instead of flour to help with binding. (It just sounded yummier!). Lastly, I fried them in a couple tablespoons of peanut oil instead of safflower oil. I love how peanut oil smells! Definitely didn’t need a half cup – but mine were more pan-fried than deep-fried.

Pumpkin Chickpea Fritters

Pumpkin Chickpea Fritters

Super delicious! I ended up with 9 fritters – I figure, 2 meals worth. I definitely wish I had doubled the recipe! These could be baked instead of fried, if you’re into that. I usually go the baking route, but I was feeling frisky. Definitely worth it.

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