These Chickpea Pumpkin Fritters are a cozy, nutrient-packed snack perfect for busy days.
Combining fiber-rich chickpeas, vitamin-packed pumpkin, and wholesome kale, they offer a satisfying plant-based protein boost.
Lightly pan-fried with panko for crispiness and paired with zesty lemon mayo, they’re low in saturated fat, rich in healthy fats, and ideal for quick, everyday meals.
30-Minute Crispy Chickpea Pumpkin Fritters
Equipment
- 1 food processor
- 1 large frying pan
- 1 shallow bowl
- 1 measuring cup (¼ cup)
- Mixing Bowls
- spatula
Ingredients
For the Fritters:
- 14 oz canned chickpeas drained and rinsed
- 1 cup kale finely minced
- ½ cup pumpkin puree canned
- ⅓ cup toasted sesame seeds
- 2 tbsp almond flour
- 2 tsp sea salt
- 1 tsp smoked paprika
- 2 large garlic cloves minced
- 1 large egg
- 1 ¼ cups panko breadcrumbs gluten-free if needed
- ¼ cup olive oil
For the Lemon Mayo:
- ¼ cup mayonnaise
- Zest of 1 lemon
- 1 tbsp lemon juice
Instructions
- Prepare the Lemon Mayo Dip: Begin by making the lemon mayo, which will be the perfect tangy accompaniment to your fritters. In a small mixing bowl, combine ¼ cup of mayonnaise with the zest of one fresh lemon and 1 tablespoon of lemon juice. Whisk thoroughly until the mixture is smooth, creamy, and slightly fluffy. Taste and adjust the lemon flavor if you prefer a brighter, more zesty dip. Set aside while you prepare the fritters.
- Blend the Fritter Base: Next, gather your chickpeas, kale, pumpkin puree, toasted sesame seeds, almond flour, sea salt, smoked paprika, minced garlic, and the egg. Place all these ingredients into a food processor. Pulse on high speed until the mixture becomes mostly smooth but retains a bit of texture for body. The batter should be thick enough to hold together but not completely puréed — you want a rustic, hearty consistency that will crisp nicely when pan-fried.
- Prepare the Coating: Pour the panko breadcrumbs into a shallow bowl or plate. This will be the crispy coating for your fritters. Using a ¼ cup measuring cup, scoop out portions of the fritter mixture. One at a time, gently place the scoops into the panko, pressing lightly to coat each side evenly. Shape the coated mixture into a small patty, roughly the size of your palm. The patties will be soft, so handle them with care to avoid breaking.
- Heat the Pan: Choose a large, sturdy frying pan and add ¼ cup of olive oil. Heat the oil over medium-high heat until it shimmers but is not smoking. The right temperature is key — too hot, and the fritters will burn before cooking through; too low, and they will absorb too much oil. You can test by dropping a tiny bit of panko into the oil; it should sizzle gently.
- Cook the Fritters: Carefully place the patties in the hot pan, giving them enough space to cook evenly without touching. Fry each side for 3–4 minutes, or until golden brown and crispy. Use a spatula to gently flip them halfway through. If the fritters are browning too quickly, reduce the heat slightly to ensure they cook through without burning. Work in batches if your pan cannot fit all the fritters at once, adding a little extra oil between batches if necessary.
- Drain Excess Oil: Once cooked, transfer the fritters to a plate lined with paper towels to remove any excess oil. This keeps them crisp without becoming greasy. Let them rest for a few minutes; this also helps them firm up slightly, making them easier to serve.
- Serve and Enjoy: Arrange the crispy fritters on a serving platter and serve alongside the prepared lemon mayo. The warm, golden fritters pair perfectly with the tangy, creamy dip. These fritters are best enjoyed immediately while crispy, but they can also be stored and reheated for later meals. Garnish with extra sesame seeds, a squeeze of lemon, or fresh herbs for an added touch of freshness and presentation.
Notes
- Ingredient Substitutions: You can swap kale with spinach, Swiss chard, or finely chopped broccoli for a different flavor and texture. Chickpeas can also be replaced with white beans or black beans if desired.
- Gluten-Free Option: Use gluten-free panko or crushed gluten-free crackers to make the fritters suitable for gluten-sensitive diets.
- Texture Tips: For extra crispy fritters, lightly toast the panko before coating. If the batter feels too wet, add an extra tablespoon of almond flour.
- Batch Cooking: The fritters freeze well after cooking. Arrange them in a single layer on a baking sheet to freeze, then transfer to an airtight container for later use.
- Serving Ideas: Lemon mayo pairs beautifully, but you can also serve them with yogurt-based dips, hummus, or avocado crema for variation.
Chef’s Secrets for Perfect Fritters
The key to irresistibly crispy fritters lies in balancing moisture and coating.
Using panko ensures a crunchy exterior while keeping the inside tender.
Avoid over-blending the mixture — a slightly chunky texture gives more bite.
Always heat the oil properly and cook on medium-high to achieve that golden crust without burning.
Adding a touch of smoked paprika enhances depth of flavor, and lightly toasting the sesame seeds boosts nuttiness.
Handling the patties gently preserves their shape during frying.
Serving Suggestions for Maximum Flavor
Serve these fritters warm with the tangy lemon mayo for dipping.
They pair beautifully with fresh salad greens, roasted vegetables, or even in a sandwich with lettuce and tomato.
For a more filling meal, place two or three fritters on a plate with quinoa or brown rice.
Garnish with additional sesame seeds, a squeeze of lemon, or fresh herbs like parsley or cilantro for a pop of color and freshness.
Storage Tips to Keep Fresh
Cooked fritters can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat them in a skillet over medium heat to maintain their crispiness; microwaving may make them slightly soggy.
Uncooked fritters can be formed and frozen on a baking sheet in a single layer, then transferred to a freezer-safe container for up to 2 months.
Lemon mayo should be kept separate and stored in the refrigerator for up to 5 days.
Frequently Asked Questions
1. Can I make these fritters vegan?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5 minutes) or a commercial egg replacer. The fritters will hold together while staying plant-based.
2. Can I bake them instead of frying?
Absolutely. Preheat the oven to 400°F (200°C), lightly grease a baking sheet, and bake for 20–25 minutes, flipping halfway through. They will be slightly less crispy but still flavorful.
3. How can I make them extra crispy?
Use panko for coating and make sure the oil is hot enough before frying. Cooking in small batches prevents overcrowding, which ensures even crisping.
4. Can I add other vegetables?
Yes! Grated zucchini, carrots, or sweet potatoes can be added to the batter. Just squeeze out excess moisture to avoid soggy fritters.
5. What can I serve with these fritters?
They pair perfectly with lemon mayo, yogurt-based dips, hummus, or avocado crema. You can also serve them alongside a light salad, roasted vegetables, or in a wrap with greens and tomato.
