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+ servings

Toasty Pumpkin Chickpea Fritters

These flavorful little rounds of pumpkin and chickpea bliss are coated in a golden brown Panko crust. Perfect for fall.
Prep Time5 mins
Cook Time10 mins
Resting Time5 mins
Servings: 6 fritters
Author: Kathy Patalsky


  • skillet


  • 1 1/2 cups chickpeas
  • 1/2 cup pumpkin puree unsweetened
  • 1/4 cup hemp seeds or finely chopped pumpkin seeds
  • 1 tsp apple cider vinegar
  • 2-3 Tbsp maple syrup
  • 1 Tbsp flour any variety
  • 1 tsp garlic powder granules
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 1/2 cup Panko breadcrumbs


  • 3-5 Tbsp olive oil extra virgin


  • Add the chickpeas, pumpkin, hemp or pumpkin seeds, vinegar, maple syrup, flour, garlic and salt and pepper to a mixing bowl. Using a potato masher or a sturdy fork, mash the chickpeas down until you get a chunky puree in texture. Like a chunky hummus.
  • Warm a skillet over high heat. Add two tablespoons of olive oil
  • Pour the Panko into a small bowl and set aside.
  • When the oil is hot, turn heat to low.
  • Grab a golf ball-sized bit of the pumpkin mixture and for it into a patty. Dunk the patty into the bread crumbs to coat aon all sides. Then gently place the patty into the hot oil - be careful for any splatters. Repeat with as many patties as you can fit in your skillet (three is usually standard for a medium skillet). When the patties are in the pan, turn heat back up to medium.
  • After about three minutes, carefully flip - the patties will be delicate. You can mold the sides back into place with the use of your spatula. Cook again for three minutes. If oil starts to smoke, turn heat to low.
  • Remove the cooked patties from the pan and place them on a paper towel on a platter. Let them rest for at least five minutes before serving. Repeat with all of your pumpkin mixture. Add another tablespoon of oil to the pan with each new batch of patties.
  • Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!


Optional Sage Cream Sauce - this went along with the original recipe, here it is if you'd like to try it!..
Directions: I blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley. For a spicy sage sauce I add in either cayenne or a Tbsp of chopped jalapeno.

Nutrition Estimate

Calories: 164kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 153mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg