Tuesday, November 29, 2011

Pumpkin & Chickpea Fritters

This recipe came about due to my love of chickpeas and my recent pumpkin obsession.  These little fritters are so simple to make.  They are a perfect meatless main, make a fabulous sandwich and you can even make mini versions for a first course or appetizer. 
1 cup chickpeas
1/2 cup canned pumpkin
1 egg
1/4 cup flour
2 Tablespoons Panko breadcrumbs
1/4 cup crumbled queso fresco
1 clove garlic, pressed
2 Tablespoons chopped cilantro
2 green onions, chopped
1/2 teaspoon coarse salt
1/2 teaspoon cumin
Panko breadcrumbs
butter
oil

Mash chickpeas with pastry blender or fork.  Stir in pumpkin, egg, flour, 2 Tablespoons Panko breadcrumbs, queso, green onion, cilantro, garlic, cumin and salt.  Shape into 4 large or 8 small patties. Coat lightly with panko.  In large skillet over medium heat, melt butter with oil.  Cook fritters about 10 minutes, turning once, until golden brown.

If desired, serve with creamy cilantro sauce:
Combine 1/2 cup mayonnaise, 1/4 cup nonfat Greek yougurt, 2 tablespoons chopped fresh cilantro, 1 to 2 tablespoons lime juice, 1 garlic clove, pressed and 1/2 teaspoon chipotle chile powder.

2 comments:

  1. Glad you posted this! I just found myself in possession of some chickpeas and no idea what to do with them. (Please don't say hummus, lol.)

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  2. Looks great! Loving your blog! Happy Holidays!

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