Crispy golden fritters packed with mashed chickpeas and sweet potato, served with a creamy avocado-lime sauce—easy, healthy, and delicious!

Fritters:

1 medium sweet potato, peeled and grated

1 (15 oz) can chickpeas, drained and mashed

¼ cup red onion, finely chopped

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

½ tsp ground cumin

½ tsp paprika

Salt and pepper to taste

1 egg (or flax egg for vegan option)

¼ cup all-purpose flour (or chickpea flour)

2 tbsp olive oil for frying

Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt (or coconut yogurt for vegan)

1 tbsp lime juice

1 clove garlic

Salt to taste

Water to thin as needed

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Mix sweet potato, mashed chickpeas, onion, garlic, parsley, and spices in a bowl.

Stir in the egg and flour until the batter holds. Add more flour if too wet.

Heat olive oil in a skillet over medium heat. Scoop ~2 tbsp of batter per fritter and flatten slightly.

Cook 3–4 minutes per side until crisp and golden. Drain on paper towels.

Blend avocado, yogurt, lime juice, garlic, and salt until smooth. Thin with water if needed.

Serve fritters warm with avocado sauce on the side or drizzled over.

For a gluten-free version, use chickpea flour.

For vegan: substitute egg with flax egg and use coconut yogurt.

Add extra veggies like spinach or carrots for color and nutrition.

Store leftover fritters in the fridge for up to 4 days; reheat in a skillet for crispness.