Spiced Chickpea & Sweet Potato Power Fritters with Creamy Harissa Yogurt

These spiced chickpea and sweet potato fritters are currently trending for their perfect balance of protein, fiber, and flavor. They're a delicious, hands-on meal that comes together quickly using pantry staples. Served with a creamy harissa yogurt sauce, they're satisfying enough for dinner yet versatile enough for lunchboxes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup grated sweet potato
• 1/4 cup chickpea flour
• 2 tbsp nutritional yeast
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 large egg (or flax egg for vegan)
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• For the sauce:
• 1/2 cup plain Greek yogurt
• 1 tbsp harissa paste
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup

Instructions

1. 1. Place chickpeas in a bowl and mash roughly with a fork, leaving some chunks for texture.
2. 2. Add grated sweet potato, chickpea flour, nutritional yeast, cumin, paprika, garlic powder, and salt. Mix well.
3. 3. Stir in egg (or prepared flax egg) and chopped cilantro until the mixture holds together.
4. 4. Shape into 8 equal patties, about 1/2-inch thick.
5. 5. Heat olive oil in a non-stick skillet over medium heat.
6. 6. Cook fritters for 4-5 minutes per side, until golden brown and crisp.
7. 7. While fritters cook, whisk together yogurt, harissa, lemon juice, and sweetener for the sauce.
8. 8. Serve fritters warm with a generous dollop of harissa yogurt sauce.
9. 9. Optional garnish: extra cilantro, microgreens, or a sprinkle of sesame seeds.
10. 10. Enjoy immediately or let cool for meal prep.

Chef's Note

For crispier fritters, press them firmly when shaping and don’t overcrowd the pan. Let them cook undisturbed until golden before flipping.

Make-Ahead Tips

Store cooked fritters in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer to restore crispness. Sauce can be stored separately for up to 5 days.

Substitutions

Use butternut squash or carrot instead of sweet potato. Swap chickpea flour for oat flour. Replace harissa with sriracha or tomato paste + chili flakes. Use dairy-free yogurt for a vegan version.