Ingredients

The following ingredients have 2 Servings
  • 14 ounce can chickpeas (drained and rinsed)
  • 1 cup minced kale
  • ½ cup canned pumpkin puree
  • ⅓ cup toasted sesame seeds
  • 2 tablespoons almond flour
  • 2 teaspoons sea salt
  • 1 teaspoon smoked paprika
  • 2 large garlic cloves (minced)
  • 1 large egg
  • 1 ¼ cups panko (gluten-free, if needed)
  • ¼ cup olive oil
  • ¼ cup mayonnaise
  • Zest from 1 lemon
  • 1 tablespoon lemon juice

Instruction

  • Start by making the mayonnaise. In a small bowl, mix together the mayo, lemon zest, and lemon juice.
  • Add the chickpeas, kale, pumpkin puree, sesame seeds, almond flour, salt, paprika, garlic, and egg to your food processor and blend on high until mostly smooth.
  • Place the panko into a shallow bowl. Use a ¼ cup measuring cup to scoop the fritters and place them (one at a time) into the panko. Coat them well on all sides and form them into the shape of patties. They will be quite soft.
  • Heat the olive oil in a large frying pan over medium-high heat. Add the pumpkin fritters and pan fry until golden, about 3-4 minutes per side, working in batches if needed. Lower the heat if the fritters are browning too quickly.
  • Serve the crispy pumpkin fritters with the lemon mayo for dipping.