Finally, pumpkin time. If you're tired of soup, you'll love these pumpkin patties with chickpeas! Very easy to prepare and mega delicious.
My new favorite dish in the fall are pumpkin patties with chickpeas. Not only do they really look good, but they will also convince you in taste.
And what is particularly convenient: they saturate very well.
You can either eat them as they are or put them as patties in burgers. The vegan pumpkin patties succeed even for novice cooks.
If you want, you can prepare them in larger quantities and freeze them.
This will save you a lot of work later, when it has to go fast and still be healthy.
Great pumpkin love: tarte flambée with feta, pumpkin and beet!
Since the pumpkin fritters do not use potatoes, we use some corn semolina to get a firm consistency.
Why there are no potatoes in the patties? Honestly, I wanted to make them with potatoes, but I forgot to buy some.
Experimenting, I then realized you can make pumpkin patties without potatoes and just use corn grits.
The chickpeas give the pumpkin patties extra bite and at the same time ensure that you are full for a long time. The butternut gives the vegan meatballs a slightly sweet note. Mixed with Garam Masala it becomes really exotic on the plate.
But you can also just replace the spice with curry and add a bit of Cinnamon* Stir in.
These pumpkin fritters are
- vegan
- Packed with healthy carbohydrates and protein
- long satiating
- lactose free and without egg
- very simple and quickly prepared
If you like it a little spicier, mix in dried chili flakes or chili oil.
Try these fluffy breakfast rolls with pumpkin!
Recipe: Pumpkin fritters with chickpeas
Ingredients
- 300 g Butternut squash, peeled and diced
- ½ TL Coconut blossom sugar
- 1 Pinch Cinnamon
- 1 TL Olive oil
- 300 g cooked chickpeas
- 40 g Corn Semolina
- 1 Pinch Garam Masala
- 1 finely chopped clove of garlic
- 1 TL Lemon juice
- 1 Egg
- 2 EL chopped parsley
- Salt and pepper to taste
Anleitung
- Heat the oven to 180° top-bottom heat. Prepare a baking tray with baking paper.
- Put the pumpkin pieces in a bowl and drizzle with olive oil. Add sugar and cinnamon. Put them in the oven. After 15 minutes the pumpkin pieces should be soft.
- Chop the chickpeas and the soft pumpkin in a food processor. Alternatively, a hand blender also does'it.
- Now add all the other ingredients to the chickpeas. Then knead the ingredients with your hands (attention: the pumpkin is hot).
- Set the mixture aside for 30 minutes to allow the semolina to absorb the liquid.
- Sprinkle a little cornmeal on a plate. With wet hands, form pumpkin patties and then turn them in the cornmeal.
- Fry the patties on both sides in the pan over medium heat. Done! :)
Notes
- 12.8 grams carbohydrates
- 3,1 g protein
- 2,9 g fat
Nährwerte
Have you made too many patties and underestimated how filling they are? Then you can store them in the refrigerator for two days.
However, they should not stay in the refrigerator much longer. So if you overdo it, it's best to put the loaves in the freezer. Better safe than sorry.
Heavenly pumpkin cookies without sugar and flour!
What side dishes make pumpkin fritters especially delicious
I am a huge potato fan. That's why I'm going to suggest you potatoes with fresh parsley, of course. But of course, other side dishes go well with pumpkin.
Do you already know these millet fritters?
What always goes is a big mixed salad. The more colorful, the better. You can sprinkle pumpkin seeds in the salad.
Or add a few pieces of cooked pumpkin on the salad. Also an autumnal salad with beet or cabbage harmonizes well with the butternut roast.
Again briefly back to the potatoes. Puree goes of course also :) You can prepare it from potatoes, Jerusalem artichokes or sweet potatoes. Just browse through our recipes.
Pumpkin patties are also very good in a burger. If you eat them with wholemeal buns, you can be sure that you won't be hungry for a very long time.
Dips and sauces also do well with this dish. I find tzatziki or mustard especially delicious.
I wouldn't recommend pasta and rice, it just gets too dry. Unless you make a sauce to it. But which goes with pumpkin and chickpea, we can not say unfortunately.
Yummy: pumpkin gnocchi with sage and garlic!
Hokkaido, butternut? With what kind of pumpkin roast patties succeed
There are a lot of edible pumpkin varieties. But not every one is really suitable for every dish. Hokkaido is quite wonderful because you don't have to peel it. That's why it's my favorite for all recipes. When cooked, Hokkaido squash becomes tender and floury. It is perfect for soup, puree or risotto.
If you use Hokkaido for pumpkin fritters, you may need a little more cornmeal. Otherwise, the patties may fall apart.
You always have to peel butternut squash. Their skin is much too hard and tough to eat. The consistency is creamy, kind of like an avocado. The flavor is slightly nutty. I like to use butternut for roasts because it brings a slight flavor of its own and combines very well with semolina.
The nutmeg pumpkin is best used in cakes or chutneys, because it has a fruity and sour taste. You can eat the skin of the nutmeg pumpkin, but be prepared to cook it for a long time until it is soft. For pumpkin patties, this variety is rather unsuitable.
Equally delicious but less appropriate is the spaghetti squash. Its flesh looks like noodles and is often used as a pasta substitute. You can not use it for loafs.
In short, butternut is best suited for pumpkin patties. Followed by Hokkaido.
Our conclusion
Pumpkin patties also succeed without potatoes quite wonderful. Fortunately, I forgot to buy potatoes so is a really tasty recipe :) Let it taste good and good luck!
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