Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

Chickpea and Pumpkin Fritters with Preserved Lemon Aioli

Prep time
20 mins
Cook time
10 mins
Total time
30 mins

Author: The Endless Meal
Recipe type: Main/ Appetizer
Serves: 2

· Fritters: 1½ cups squash or pumpkin (either canned or roasted)
· 1 cup cooked chickpeas (or use 1 can)
· 1 egg
· 2 large cloves garlic, finely minced
· 2 kale leaves, core removed and finely chopped
· ⅓ cup toasted sesame seeds
· 2 tablespoons apple cider vinegar
· 1 tsp. smoked paprika
· 1 tsp. cayenne (or to taste)
· Salt to taste
· Breadcrumbs or panko2 egg yolks
· Aioli:1 tsp. lemon juice
· Rind from half a lemon, finely grated and chopped
· Grape seed or other neutral flavored oil
· Optional: ½ preserved lemon, finely chopped

1. Fritters: Remove eggs from fridge and set aside
2. Add chickpeas, squash and egg to a food processor and process till smooth
3. Add garlic, kale, sesame seeds, smoked paprika, cayenne and salt and process till combined
4. Form 8 small patties and coat in breadcrumbs or panko. Fry in a pan, turning once, till golden on each side
5. Aioli: Place room temperature egg yolks in a small bowl
6. Add lemon juice
7. Slowly add oil in a small stream, whisking continuously. It may be necessary to stop drizzling oil momentarily while you whisk to combine the two. Once the aioli is thick and you have your desired amount, stop adding oil.
8. Stir in lemon rind, salt and optional preserved lemons

If you don’t have a food processor, use a potato masher to combine the chickpeas and pumpkin. The result will be chunkier. When making the aioli make sure the egg yolks are at room temperature and be sure to add the lemon juice before the oil. Cold yolks + no lemon juice = aioli that won’t thicken. I know from experience these can easily be made a day ahead and refrigerated till you are ready to fry them. The leftover aioli, in the unlikely event that you have any, will last in your fridge for up to 3 days. If the fritters are a little too moist, add some more breadcrumbs. If they seem too dry, add an extra egg.