These Spiced Sweet Potato and Chickpea Fritters have a lovely balance of flavour from sweetness, spice and saltiness. Its fresh outer crunch brings a nice texture to a healthy green salad with soft-boiled eggs. If the weather is bright and sunny, why not take these fritters as part of a picnic or packed lunch.

Preparation time 15 minutes
Cooking time 25 minutes
Makes 12-14
Gluten-free | Vegetarian

  • 1 can of chickpeas, drained
  • 1 large sweet potato, peeled and grated
  • 2 tablespoons of chopped basil
  • 2 tablespoon of chopped coriander
  • The zest of ½ a lemon
  • 1 clove of garlic, minced
  • 3 large eggs
  • ¼ cup of rice flour or gluten-free plain flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of each of ground cumin and ground coriander 
  • ¼ teaspoon of chilli flakes (optional)
  • 100 grams feta, crumbled
  • Freshly ground sea salt and black pepper, to season
  • 1 tablespoon Azada Olive Oil & Lemon
  • Soft boiled free range eggs and lamb’s lettuce, to serve
  1. Preheat the oven to 170°C (conventional) 150°C (fan). Line a baking tray with greaseproof paper.
  2. Preparing the fritters. Place the chickpeas in a large bowl and roughly mash. Add the grated sweet potato, fresh herbs, lemon zest, garlic, eggs, Azada’s Olive Oil & Lemon and dry ingredients and mix until well combined. Season to taste. Gently fold through the feta and set aside. 
  3. Spoon large spoonfuls of batter onto the baking tray and press down slightly. Bake for 20-25 minutes or until golden in colour. Remove from the oven and let it cool for 5 minutes. 
  4. Preparing the soft-boiled eggs. Meanwhile, bring a large pot of water to the boil. Reduce the heat and gently place the eggs into the water using a spoon and boil for 5 minutes. Once cooked, carefully peel the eggs and cut in half. 
  5. Serve the fritters with the eggs and Lamb’s lettuce.
Chef’s Tips
  • You can substitute the carrot and sweet potato for pumpkin and spring onion.

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