If you’re looking for a deliciously wholesome snack or light meal that’s both vegan and gluten-free, let me introduce you to this Easy Pumpkin Chickpea Fritters (Vegan + Gluten-Free) Recipe. These fritters are beautifully spiced, packed with nutrients, and have that perfect crispness on the outside while staying tender inside. You’ll love how the pumpkin adds subtle sweetness and a pop of vibrant color!
Why You Should Make This Recipe
Super simple with everyday ingredients: You probably already have most of these pantry staples, making this recipe fuss-free and approachable.
Perfectly balanced flavors: The blend of warm spices and fresh herbs really makes these fritters sing with every bite.
Great for all diets: This recipe is vegan, gluten-free, and allergy-friendly, so everyone can enjoy it.
Quick to prepare: From start to finish, it only takes about 15 minutes – perfect for busy days when you want something nourishing fast!
Ingredients & Substitutions
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a role in delivering taste, texture, and that inviting golden hue we all crave. Chickpea flour provides a protein-rich base that binds everything perfectly, while fresh veggies add crunch and freshness. The seasoning is what elevates these fritters from ordinary to utterly crave-worthy.
- Chickpea flour: This gluten-free flour is fantastic for binding and adding protein; if you can’t find it, coconut flour is a backup but use less as it absorbs more liquid.
- Pumpkin puree: Adds moisture, sweetness, and a gorgeous orange color—feel free to use homemade or canned.
- Celery and kale: Provide texture, fiber, and a fresh, green bite that contrasts the creamy pumpkin.
- Spices (curry, cumin, coriander): A warm and earthy trio that brings bold depth without overpowering the delicate pumpkin flavor.
- Apple cider vinegar: Makes the fritters light and fluffy by reacting with the baking soda for lift.
- Avocado oil: Perfect for frying because of its high smoke point and mild taste; any neutral oil works here.
How to Make Easy Pumpkin Chickpea Fritters (Vegan + Gluten-Free) Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your chickpea flour with all the spices—garlic powder, onion powder, curry powder, cumin, coriander, salt, baking soda, and pepper—in a medium-sized bowl. This blend lays the flavor foundation as well as the texture for your fritters, ensuring every bite is perfectly seasoned.
Step 2: Process the Veggies
Pop your celery stalk and kale leaf into a food processor and pulse until they’re finely chopped. This helps evenly distribute the greens throughout the batter so you get little pops of freshness without any big leafy chunks.
Step 3: Combine Wet and Dry Ingredients
Mix the processed veggies, pumpkin puree, apple cider vinegar, and hot water into the dry flour mixture. Stir well until you have a thick, cohesive batter that’s the perfect scoopable consistency—not too runny, not too stiff.
Step 4: Cook the Fritters
Heat a splash of avocado oil in a medium pan over medium heat. Use a tablespoon or cookie scooper to place dollops of batter into the pan, flattening each into a half-inch thick circle. Cook each side for 2-3 minutes, or until golden brown and crispy—these little beauties cook quickly, so don’t wander too far!
Step 5: Drain and Serve
Transfer your cooked fritters onto a paper towel–lined plate to absorb any extra oil. Garnish with freshly chopped cilantro, and you’re ready to enjoy! Serve with a side of hummus for dipping to take the experience over the top.
How to Serve Easy Pumpkin Chickpea Fritters (Vegan + Gluten-Free) Recipe
Garnishes
Fresh herbs like cilantro or parsley brighten these fritters beautifully, while a squeeze of lemon or lime juice adds a lovely tang that cuts through the richness. A drizzle of tahini or a dollop of your favorite vegan yogurt can bring a creamy coolness that pairs perfectly.
Side Dishes
These fritters shine alongside light salads—think crisp greens with citrus vinaigrette or a refreshing cucumber dill salad. You can also pair them with roasted veggies or a warm grain bowl for a heartier meal that’s satisfying and well-rounded.
Creative Ways to Present
Try stacking a few fritters with layers of avocado slices, fresh tomato, and a vegan sauce to make a fritter “burger.” Or turn them into mini bites by making smaller fritters and serving them on cocktail skewers with dipping sauces for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Pop any leftover fritters into an airtight container and store them in the fridge for up to 3 days. They’re perfect for quick meals or snacks when hunger strikes unexpectedly.
Freezing
These fritters freeze wonderfully! Lay them flat on a baking sheet to freeze individually before transferring to a freezer bag—this way, they won’t stick together, and you can grab just what you need anytime up to 2 months.
Reheating
Reheat your fritters in a skillet over medium heat for a few minutes on each side to restore crispness, or pop them into the oven at 350°F (175°C) until warmed through. Avoid microwaving if you want to keep that lovely crunch!
FAQs
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Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly here and saves you time. Just make sure it’s pure pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
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What if I don’t have kale or celery?
You can substitute with other sturdy greens like spinach or swiss chard, but reduce the quantity slightly since these are more delicate. For crunch, finely chopped bell pepper or zucchini can also be great alternatives to celery.
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How can I make these fritters oil-free?
To make oil-free fritters, try baking them on a parchment-lined sheet at 400°F (205°C) for about 15-20 minutes, flipping halfway through for even crispness. They won’t be quite as crispy as pan-fried but still delicious!
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Can I add other spices or herbs?
Definitely! This recipe is very forgiving. Feel free to experiment by adding smoked paprika, chili flakes for heat, or fresh herbs like dill and chives to match your flavor preferences.
Final Thoughts
There’s something truly satisfying about these Easy Pumpkin Chickpea Fritters (Vegan + Gluten-Free) Recipe—they’re simple, nourishing, and bursting with flavor every time. Whether you’re cooking for yourself, family, or friends, they’re sure to become a go-to dish that you reach for again and again. I hope you enjoy making (and eating) them as much as I do!
Print
Easy Pumpkin Chickpea Fritters (Vegan + Gluten-Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8–10 fritters 1x
- Category: Snack
- Method: Frying
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten Free
Description
These Easy Pumpkin Chickpea Fritters are a delicious, vegan, and gluten-free option perfect for a healthy snack or meal. Made with chickpea flour, pumpkin puree, kale, and celery, these fritters are packed with flavor and nutrition. They are pan-fried to a golden crisp and served garnished with fresh cilantro and a side of hummus, making for a satisfying and wholesome dish.
Ingredients
Dry Ingredients
- 1 cup chickpea flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- Pinch of black pepper
Wet Ingredients & Vegetables
- 1 stalk of celery
- 1 kale leaf (with stem)
- 1/2 cup hot water
- 2 tablespoons pumpkin puree
- 2 teaspoons apple cider vinegar
For Cooking & Garnish
- Avocado oil, for cooking (or oil of choice)
- 2–3 tablespoons chopped cilantro
Instructions
- Combine dry ingredients: In a medium-sized bowl, thoroughly mix the chickpea flour and all listed spices (garlic powder, onion powder, salt, curry powder, baking soda, cumin, coriander, and black pepper) until well combined. Set this mixture aside.
- Process vegetables: In a food processor, finely chop the celery stalk and kale leaf (including stem) until they are evenly minced and small in size.
- Mix batter: Add the processed kale and celery mixture to the bowl with the dry ingredients. Then incorporate the hot water, pumpkin puree, and apple cider vinegar. Stir all ingredients thoroughly until a thick, cohesive batter forms.
- Heat pan and cook fritters: Place a medium-sized pan on medium heat and add a splash of avocado oil. Using a tablespoon or cookie scooper, scoop the batter onto the pan, spreading each into 1/2 inch thick small circles.
- Pan-fry each side: Cook the fritters for 2-3 minutes on each side or until they turn a golden brown color. Since they cook quickly, watch carefully to avoid burning.
- Drain cooked fritters: Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil and cool slightly.
- Serve and garnish: Garnish with chopped cilantro and serve with hummus for dipping. Enjoy your nutritious and tasty pumpkin chickpea fritters!
Notes
- We watered down our hummus slightly to create a looser dip or sauce to pair better with these fritters, but you can serve hummus as is if preferred.
- Feel free to substitute avocado oil with any oil of choice suitable for pan-frying.
- These fritters cook quickly; keep a close eye while frying to achieve a perfect golden crust without burning.
- For added flavor, try serving with a squeeze of fresh lemon juice or a spicy sauce alongside.
