These Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce are the perfect balance of savory, crispy, and fresh flavors. They make for a delightful snack, light meal, or appetizer. The combination of hearty chickpeas, sweet potato, and aromatic spices creates a satisfying Savory Veggie Bites, while the avocado sauce brings a cool and creamy contrast.
Why You’ll Love Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
This Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce recipe is a standout Savory Veggie Bites:
- Plant-Based Goodness: Protein-packed chickpeas and sweet potatoes shine.
- Quick & Easy: Ready in under 40 minutes with simple ingredients.
- Versatile: Perfect as a snack, appetizer, or light meal.
- Flavorful: Spices and creamy avocado sauce elevate every bite.
- I served these at a brunch, and they were the ultimate Savory Veggie Bites hit!
Ingredients for Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
Here’s what you’ll need for Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce (makes 8–10 fritters, serves 2–4):
- For the Fritters:
- 1 medium sweet potato (about 1 cup), peeled and grated
- 1 can (15 oz) chickpeas, drained and mashed
- ¼ cup all-purpose flour (or chickpea flour for gluten-free)
- ¼ cup fresh cilantro or parsley, chopped
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground coriander (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg (or flax egg: 1 tbspTAILS ground flaxseeds + 2 tbsp water)
- 3 tbsp olive oil (for frying)
- For the Avocado Sauce:
- 1 ripe avocado
- 1 tbsp lime juice
- 2 tbsp Greek yogurt (or plant-based yogurt for vegan)
- 1 garlic clove, minced
- 1 tbsp olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
- 1–2 tbsp water (to adjust consistency)
Ingredient Tips:
- Sweet Potato: Grate finely for even cooking; no need to pre-cook.
- Chickpeas: Mash thoroughly for cohesive fritters.
- Flour: Chickpea flour enhances flavor and keeps it gluten-free.
- Sauce: Use ripe avocado for smooth blending; adjust water for desired thickness.
- Equipment: Grater, skillet, blender or food processor, mixing bowl.
Directions for Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
Let’s create these delicious Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce!
Prepare Fritter Mixture
- In a large bowl, I combine 1 cup grated sweet potato, mashed 15 oz chickpeas, ¼ cup flour, ¼ cup cilantro, 2 chopped green onions, 2 minced garlic cloves, 1 tsp cumin, ½ tsp paprika, ½ tsp coriander (if using), ½ tsp salt, and ¼ tsp black pepper.
- I add 1 egg (or flax egg) and mix until well combined, forming a cohesive mixture for these Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce.
Shape Fritters
- I form the mixture into 8–10 small patties, about 2 inches wide, pressing firmly to ensure they hold together.
Cook Fritters
- I heat 3 tbsp olive oil in a large skillet over medium heat.
- I cook the fritters for 3–4 minutes per side until golden and crispy, working in batches if needed.
- I transfer them to a paper towel-lined plate to drain excess oil.
Make Avocado Sauce
- In a blender, I combine 1 avocado, 1 tbsp lime juice, 2 tbsp Greek yogurt, 1 minced garlic clove, 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper.
- I blend until smooth, adding 1–2 tbsp water for a creamy consistency.
Serve
- I serve the Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce warm with the avocado sauce on the side, garnished with extra cilantro and lime wedges.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–40 minutes
- Servings: 2–4 (8–10 fritters)
- Calories: ~220 kcal per serving (2–3 fritters with sauce)
- Macros per Serving: 25g carbs, 8g protein, 12g fat, 6g fiber
Variations for Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
Try these twists on Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce:
- Vegan: Use a flax egg and plant-based yogurt for the sauce.
- Gluten-Free: Swap all-purpose flour for chickpea flour.
- Spicy Kick: Add ¼ tsp cayenne or red pepper flakes to the fritters or sauce.
- Baked Option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, for a lighter version.
- Herb Swap: Use fresh dill or mint instead of cilantro for a different flavor.
Storage
- I store Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce in an airtight container in the refrigerator for up to 3 days, keeping the sauce separate to maintain freshness.
- I reheat fritters in a skillet with a little olive oil over medium heat for 2–3 minutes per side to restore crispiness, or microwave for 30 seconds (though they may soften).
- I freeze cooked fritters in a single layer on a tray, then transfer to a freezer-safe container for up to 3 months; reheat in a skillet or oven.
- The sauce is best fresh but can be refrigerated for 1–2 days.
Serving Ideas
Make your Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce a star Savory Veggie Bites:
- Classic: Serve as Savory Veggie Bites with a side salad for a light meal.
- Garnish: Add extra cilantro or a sprinkle of paprika for color.
- Pairing: Enjoy with iced tea, sparkling water, or a light white wine.
- Presentation: Arrange fritters on a platter with sauce in a dipping bowl.
- Occasion: Perfect for appetizers, brunches, or healthy snacks.
FAQs
How can I make the fritters without eggs?
I usually replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 2 tablespoons of water and let it sit for 5 minutes until it thickens.
Can I use a different flour for the fritters?
Yes, chickpea flour works for a gluten-free option, or try oat flour or rice flour for varied textures.
Can I make the fritters ahead of time?
Yes, prepare the patties and refrigerate for up to 4 hours before cooking to enhance flavors.
How do I adjust the consistency of the avocado sauce?
If too thick, I add water or extra lime juice, 1 tbsp at a time, until creamy.
Can I freeze the fritters?
Yes, freeze cooked fritters on a tray, then store in a freezer-safe container for up to 3 months; reheat in a skillet or oven.
Can I use canned sweet potato instead of fresh?
Yes, use 1 cup drained, mashed canned sweet potato for convenience.
How do I keep fritters from falling apart?
Mash chickpeas thoroughly and press patties firmly to ensure cohesion.
Can I air-fry the fritters?
Yes, air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway, for a crispy result.
What other sauces pair well with these fritters?
Try tahini sauce, sriracha mayo, or a yogurt-dill dip for variety.
Can I add other vegetables to the fritters?
Yes, grated zucchini or carrots work well; squeeze out excess moisture before mixing.
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Conclusion
These Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce are a delicious and nutritious option for a light meal or snack. The combination of hearty fritters and the creamy, tangy avocado sauce is something I find so satisfying. Whether you’re following a vegan or gluten-free diet or just looking for a tasty new dish, this Savory Veggie Bites has got you covered. Enjoy it as is, or try some fun variations to suit your tastes!
Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
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
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.
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