🌿 Ingredients
For the Fritters:
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
Prepare the Fritters:
In a large bowl, combine the grated sweet potato, mashed chickpeas, flour, cilantro, green onions, garlic, cumin, paprika, coriander, salt, and pepper.
Add the egg and mix until well combined.
Form the mixture into small patties (about 8–10 fritters).
Cook the 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.
Make the Avocado Sauce:
In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, olive oil, salt, and pepper.
Blend until smooth, adding water a tablespoon at a time until the sauce reaches your desired consistency.
Serve:
Serve the crispy fritters warm with the creamy avocado sauce on the side.
Garnish with extra cilantro and lime wedges if desired.
✨ Serving Suggestions:
Serve over a fresh green salad for a light meal.
Add pita bread and hummus for a Mediterranean twist.
Pair with roasted vegetables or a grain bowl for a hearty lunch.