Pumpkin Fritters with Sage Cream Sauce

These little fritters are in a similar strain as my sweet potato veggie burger recipe, but they are a great variation. It’s just fun to mix it up!

From Lunch Box Bunch(I’m a little bit obsessed with her blog).

Pumpkin Fritter via Bloom Where You're Planted

Pumpkin Chickpea Fritters

vegan, makes 18-20 small round fritters


3 cups cooked chickpeas, drained

1 can of pumpkin puree

¼ cup sesame seeds

3 cloves garlic

2 Tbsp apple cider vinegar

Fresh pepper

½ tsp. salt

Dash of cayenne

½ cup flour

¼ cup nutritional yeast

1 cup fine bread crumbs (I just throw whatever bread I have in the cuisinart and pulse until fine)

Sage Cream Sauce:

Juice of one lemon

½ lb. silken tofu

2 Tbsp. Veganaise

1 tsp. sage

½ tsp. basil

Dash of cayenne

Pumpkin Fritter via Bloom Where You're Planted


In a large mixing bowl, mash together the chickpeas and pumpkin. You want the majority of the chickpeas to be pretty smashed. Add in the sesame seeds, garlic, vinegar, spices, and nutritional yeast. Mix in the flour as needed until the mixture isn’t too moist for you to form it.

Form the mixture into little patties and roll in the breadcrumbs. Now, you have a choice: baking or frying. Bake at 350 for 15-20 minutes (flipping halfway through), until golden and a little crispy. Or, fry in a skillet with a touch of olive oil for 3 to 4 on each side.

While the fritters are cooking, blend all of the sage cream sauce ingredients together.

Serve the fritters right off the stove (or out of the oven) with generous dollops of sage cream sauce! Delicious with a side of steamed broccoli.


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