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Sweet potato chickpea fritters

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Lightly spiced sweet potato and chickpea patties. These patties make a great savoury breakfast option packed full of protein and veggies. (Gluten Free and Vegan)

Yield: 10-12 patties
INGREDIENTS
 1 medium sweet potato grated
 ½ cup corn kernels
 ½ cup black beans canned (if using dry- then cook prior to using)
 ½ green pepper diced
 1 tsp cumin powder
 2 tbsp nutritional yeast
 2 tbsp coriander fresh chopped
 1 tsp cayenne powder
 ½ tsp turmeric powder
 1 tsp asafoetida (hing)
 ¾ cup water
 2 cups chickpea flour
 Oil for cooking (I use grapeseed oil)
 Salt and pepper to taste
DIRECTIONS
1

In a bowl, toss together all ingredients minus water. Once tossed, stir in water until a thick batter forms. May add more water as needed.

2

In a large pan, heat a thin layer of oil until shimmering (1-2 tbsp depending on pan size) on medium heat. Scoop ⅓ cup batter into the pan for each fritter. I was able to fit 4-5 fritters.

3

Flatten each with a spatula, then fry, flipping once, until golden brown, about 3-4 minutes per side.

4

Repeat with the remaining batter until all of the fritters are fried.

5

Serve immediately with your favourite dipping sauce. ENJOY!