Recipe: Delicious Pumpkin and Chickpea Fritter

Delicious, fresh and tasty.

Pumpkin and Chickpea Fritter. These Pumpkin and Chickpea Fritters were inspired by those made at Alcove Cafe. My friend Louise and I often meet there after school drop off, starting with a coffee and then usually moving on to a "little something". Their pumpkin fritters were delish, served with this amazing crispy baked kale - yum!

This recipe came about because Jasmine and I filmed a Mystery Box Challenge for YouTube. I love making healthy fritter recipes because they are SO versatile! You can use them as burger patties, serve them for brunch or dinner and they also make the perfect leftovers to reheat. You can have Pumpkin and Chickpea Fritter using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pumpkin and Chickpea Fritter

  1. It's 30 g of quinoa.
  2. You need 125 ml of water.
  3. It's 1 1/2 cups of cooked pumpkin.
  4. It's 150 g of canned chickpeas, drained and rinsed.
  5. You need 1 of egg.
  6. It's 2 of garlic cloves crushed.
  7. Prepare 1 1/2 cups of baby spinach leaves, finely sliced.
  8. It's 20 g of pine nuts.
  9. You need 1 tsp of smoked paprika.
  10. You need to taste of Chilli powder,.
  11. Prepare to taste of Salt,.

This particular recipe uses quinoa, pumpkin, chickpeas and spinach so it is a perfect source of protein and nutrients. Instructions Fritters: Add chickpeas, squash, egg and apple cider vinegar to a food processor and process till smooth; Add garlic, kale, sesame seeds, smoked paprika, cayenne and salt and process till combined Add eggs, breadcrumbs, pumpkin puree, cheese, salt and pepper; pulse to combine. The Best Baked Pumpkin Fritters Recipes on Yummly Baked Pumpkin Fritters, Pumpkin Fritters, Baked Pumpkin Fritters.

Pumpkin and Chickpea Fritter step by step

  1. To cook quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce heat to low. Simmer for 10-12 minutes. Drain off excess liquid and set aside to cool..
  2. Place the cooked pumpkin, chickpeas and egg in a medium bowl and mash until a chunky consistency is formed..
  3. Add the cooked quinoa, garlic, baby spinach, pine nuts, paprika, chilli powder and salt and mix until well combined.
  4. Shape the mixture into eight small patties and refrigerate for 30 minutes.
  5. Heat a non stick fry pan over medium heat and spray lightly with cooking spray.
  6. Remove patties from the refrigerator and fry for 2-3 minutes on each side until cooked through.
  7. Serve the patties in a wrap or on top of a salad.

Place the mashed chickpeas in a bowl with the grated pumpkin, spring onions, coriander, flour, eggs, sweet chilli sauce and ground spices. Mix until the fritter batter is well combined and season to taste. Carrot Zucchini Chickpea Fritters Vegan Recipe. Cooked Chickpeas, shredded veggies and turkish spices. Use other spices or blends of choice.