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Crispy Baked Chickpea and Sweet Potato Fritters with Cilantro-Lime Crema

Three golden-brown Chickpea & Sweet Potato Fritters stacked high on a white plate with green dipping sauce.
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Make these baked fritters using chickpeas and sweet potato for a satisfying vegetarian appetizer or side dish. This recipe includes instructions for a bright cilantro-lime dipping sauce.

Ingredients

Scale
  • 1 large sweet potato (about 1.5 cups cooked and mashed)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 large egg, lightly beaten
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, plus more for brushing
  • For the Crema: 1/2 cup plain Greek yogurt (or vegan sour cream), 1 tablespoon lime juice, 1 tablespoon chopped cilantro, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cook the sweet potato until very soft. You can boil, steam, or microwave it. Mash the cooked sweet potato until smooth and measure out 1.5 cups. Let it cool slightly.
  3. In a large bowl, lightly mash the drained chickpeas with a fork until mostly broken down but still slightly chunky.
  4. Add the mashed sweet potato, flour, red onion, cilantro, egg, cumin, paprika, salt, and pepper to the chickpeas. Mix everything together until just combined. Do not overmix.
  5. Form the mixture into 10 to 12 small patties, about 1/2 inch thick. If the mixture feels too wet, add 1 more tablespoon of flour.
  6. Place the patties on the prepared baking sheet. Brush the tops lightly with olive oil.
  7. Bake for 15 minutes, then carefully flip the fritters. Brush the second side with oil and bake for another 10 to 15 minutes, or until golden brown and firm.
  8. While the fritters bake, prepare the crema: Mix the yogurt, lime juice, cilantro, and salt in a small bowl.
  9. Serve the warm fritters immediately with the cilantro-lime crema.

Notes

  • For crispier edges when baking, ensure your sweet potato is not overly wet before mixing.
  • If you prefer frying, heat 1/2 inch of oil in a skillet over medium heat and cook the patties for 3 to 4 minutes per side until golden. Drain on paper towels.
  • For a vegan option, substitute the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let sit for 5 minutes to gel).
  • These fritters hold shape well and are good for meal prepping; store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://savoryskies.com/chickpea-sweet-potato-fritters-recipe/