Crispy Chickpea & Sweet Potato Fritters with Avocado Sauce
These crispy chickpea and sweet potato fritters with creamy avocado sauce are the perfect balance of savory, crispy, and fresh flavors. They make for a delightful snack, light meal, or appetizer.
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.