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‘Tis this season for pumpkin everything. These easy vegan pumpkin chickpea fritters are gluten-free, super simple to make and just 15 minutes of your time. Did we mention that they’re also super delicious? What more could you ask for?!
As soon as the fall hits, we are all about autumnal flavors, and our recipes for the next few weeks are sure to reflect that. These pumpkin chickpea fritters have a subtle pumpkin flavor, but they are just all-around delicious. We also snuck in some kale and celery in there, so these are even pretty darn healthy, too.
This recipe came about because Jasmine and I filmed a Mystery Box Challenge for YouTube. The idea of the challenge was for Jasmine to choose 4 random ingredients and I had to make a recipe with them. For any additional ingredients used in the recipe, I could only use items we had in the house already, which is a great way to use up food and leftovers. We did this mystery box challenge once before with Jasmine making a recipe. If you want to check that out, it’s right here.
The mystery ingredients for this challenge were chickpea flour, pumpkin puree, celery, and kale. After a quick brainstorming session, I thought to make chickpea fritters. These are the perfect kid-friendly snack and have a little touch of fall flavor as well.
If you’re looking for more fall-flavored recipes, we’ve got plenty for you!
- Fall Vegetable Rice Pilaf
- Grilled Fall Vegetable Bread Boat
- Puppy Spice Latte (Dog-Friendly PSL)
- 4-ingredient Pumpkin Gnocchi
- No-Baked Pumpkin Chai Cheesecake
- Pumpkin Spice Pretzel Bites w/ V. Cream Cheese Frosting
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Easy Pumpkin Chickpea Fritters (Vegan + Gluten-free)
- Total Time: 15 minutes
- Yield: About 10 small fritters
Description
These easy and flavor-packed pumpkin chickpea fritters are gluten-free, super simple to make and require just 15 minutes.
Ingredients
- 1 cup chickpea flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- Pinch of black pepper
- 1 stalk of celery
- 1 kale leaf (with stem)
- 1/2 cup hot water
- 2 tablespoons pumpkin puree
- 2 teaspoons apple cider vinegar
- Avocado oil, for cooking (or oil of choice)
- 2–3 tablespoons chopped cilantro
- Hummus, to serve * (see notes)
Instructions
- In a medium-sized bowl, mix together the chickpea flour and spices until well-combined. Set aside.
- In a food processor add in celery and kale and process until finely chopped.
- Add the kale mixture along with the remaining ingredients into the bowl with the dry ingredients and mix thoroughly until a thick batter forms.
- In a medium-sized pan on medium heat, add in a splash of avocado oil. Using a tablespoon sized spoon or cookie scooper, scoop the batter onto the pan and spread into 1/2 inch thick circles.
- Cook on each side for 2-3 minutes or until golden brown. These will cook quick so keep an eye out!
- Place cooked fritters on a paper towel-lined plate to cool.
- Garnish with cilantro and serve with hummus. Enjoy!
Notes
- We watered down our hummus a bit to make it more of a loose dip/sauce as we prefer that texture with these fritters.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers & Sides
- Method: Stove Top
- Cuisine: Vegan
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I omitted the garlic and onion as I’m allergic, made the batter much thicker, added whole coriander seeds and black pepper seeds, coriander seed and cumin powder, whole fresh coriander and dried fenugreek herb leaves, lots more lemon juice in the stead of apple cider vinegar, a tiny bit of jaggery powder, some fresh grated ginger as well as a pinch of ginger powder and green chili, and some more olive oil and then baked them to perfection, served with plant based yogurt and homemade sour cream made with cashews, pistachios, sea salt, black pepper and lime juice as well as served alongside some homemade raw vegetable pasta (1 1/2 zucchini, 1/2 cucumber, 1 1/2 tomato, 1/2 bell pepper, 1 carrot, and 1/2 apple…all peeled in the form of pasta (except for the tomatoes and bell pepper…those were tiny chopped) and topped it with lime, sea salt, black pepper, jaggery powder and coriander-cumin powder as well as rosemary, thyme, basil, oregano and cilantro….
I also omitted the pumpkin (though it was a prominent ingredient in this recipe, I utilized Indian squash as replacement, as it’s sweeter, and juicier. Oh, I added baking soda as well and baked them at 365 degrees F the first 10 minutes and 325 degrees F for the next 15-20 minutes. I ‘d added a bit of dried mango powder as well and made another special dip as well to serve it with my homemade sour cream, plant based yogurt (kite hill, almond milk) and lots of fresh coriander leaves, a bunch of fresh mint leaves, a bit of fresh ginger and chilli, roasted cumin and black pepper seeds and some sea salt..:-)
Can these be baked?
We’ve never tested them baked, so we can’t say for sure! Since the batter is a loose consistency it’s possible they will not bake properly.
Loved this easy, delicious & healthy recipe. Thank you for sharing!