Sweet Potato & Chickpea Fritters
Crispy on the outside and soft on the inside, these sweet potato and chickpea fritters are hearty, flavorful, and easy to make. Packed with herbs, sun-dried tomatoes, and warm spices, they’re perfect for lunch, dinner, meal prep, or snacking. Pan-fry for maximum crispiness or bake for a lighter option — either way, they’re satisfying and naturally vegan.
Ingredients
- 2 medium sweet potatoes boiled or roasted and peeled
- 1 can chickpeas drained and rinsed
- 1 small onion finely diced
- 5 sun-dried tomatoes chopped
- 1 handful fresh dill chopped
- ½ tsp salt
- 1 tbsp olive oil
- ½ tsp paprika
- ½ cup rice flour or any flour
Instructions
- Place the cooked sweet potatoes in a large bowl and mash with a fork until mostly smooth.
- Add chickpeas and mash lightly, leaving some texture.
- Stir in onion, sun-dried tomatoes, dill, salt, olive oil, paprika, and flour. Mix until combined.
- Form small patties with your hands.
- To fry: Heat a thin layer of oil in a pan over medium heat. Cook fritters 3–4 minutes per side until golden.
- To bake: Place on a lined tray, lightly brush with oil, and bake at 200 °C / 400 °F for 20–25 minutes, flipping halfway.
- Serve warm and enjoy.