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Kichererbsen-Kürbis-Fritters auf Paprika-Kürbis-Dip serviert.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 Piece
Calories 125.8
Author Lara Böttcher

Equipment

Ingredients

For the chickpea and pumpkin fritters

  • 265 g cooked chickpeas
  • 300 g Hokkaido pumpkin
  • 2 TBSP Cornstarch
  • 1/2 TSP Cayenne pepper
  • 1/2 TSP Cinnamon
  • 1 TSP Cumin
  • 2 TSP Salt
  • 40 ml Vegetable oil

For the paprika-pumpkin dip

  • 2 Red bell bell pepper
  • 300 g Hokkaido pumpkin
  • 4 Branches thyme
  • 2 TBSP Olive oil
  • 1 TSP dried mint
  • Salt, pepper

Zubereitung

For the paprika-pumpkin dip

  • Preheat oven to 220°C top/bottom heat.
  • Wash the peppers and squash, remove seeds and cut into thick wedges. 
  • Place peppers and squash on a baking sheet, brush with oil, top with thyme and roast in oven for about 30 minutes.
  • Allow vegetables to cool slightly, remove thyme.
  • Puree vegetables with a hand blender until a creamy dip is formed. Season to taste with mint, salt and pepper.

Chickpea Pumpkin Fritters

  • While the dip is roasting in the oven, you can continue preparing the fritters.
  • Drain chickpeas through a sieve and drain well. Puree with a hand blender until a creamy mixture is formed.
  • Wash the hokkaido and grate with a grater.
  • Mix chickpea mash and shredded pumpkin with starch and spices. 
  • Form fritters from the mixture.
  • Heat oil in a frying pan and fry fritters in it until crispy on both sides.
  • Serve chickpea squash fritters with paprika squash dip.

Notes

Recipe contains affiliate links.

Nährwerte

Serving: 105g | Calories: 125.8kcal | Carbohydrates: 12.6g | Protein: 2.5g | Fat: 6.6g