Pumpkin Chickpea Fritters
- September 30, 2016
Jennifer Anthony
These vegetarian fritters are great to prep ahead of time to throw on a salad.
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INGREDIENTS
1 tsp olive oil
½ yellow onion, diced
½ tsp cinnamon
2 cloves garlic, minced
1 tbsp sage, finely chopped
15 oz can chickpeas, drained
½ cup pumpkin puree
½ cup raw pumpkin seeds
2 tbsp ground flax seeds
2 tsp apple cider vinegar
¼ tsp salt
¼ tsp ground black pepper
DIRECTIONS
1
Preheat oven to 350 degrees Farenheit.
In a small sauté pan, add olive oil and heat. Add onions and cinnamon and saute until translucent for about
3-5 minutes. Add sage and garlic and saute for 2 more minutes.
In a food processor, add chickpeas, pumpkin puree, pumpkin seeds, flax seeds, apple cider vinegar, salt, and pepper. Pulse several times to break up ingredients, but don’t puree.
Transfer ingredients to a bowl and mix ingredients with a spatula. Form patties with your hands and place on a parchment paper covered baking sheet.
Bake in oven for approximately 30 minutes.
COUNTS AS
2 Fritters = 1/2 Starch, 1/2 Protein, 1/2 Vegetable, 1 Fat
NOTES
VIEW NUTRITION FACTS
Nutrition Facts
Serving Size 2
Servings 8
- Amount Per Serving
- Calories 244
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 28g10%
- Dietary Fiber 9g36%
- Sugars 4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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