Ingredients:
Fritters:
- 1 cup cooked pumpkin puree
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup wheat flour
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons olive oil for frying
Honey-Lime Yogurt Dip:
- 1 cup plain yogurt
- 2 tablespoons honey
- 1 tablespoon lime juice
- Pinch of salt
Instructions:
- In a large bowl, mash the chickpeas with a fork until mostly broken down. Add the pumpkin puree, flour, oats, cinnamon, ginger, nutmeg, salt, and pepper. Mix well to combine.
- Heat the olive oil in a large skillet over medium heat. Drop spoonfuls of the chickpea mixture into the hot oil, flattening them slightly.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- While the fritters are cooking, whisk together the yogurt, honey, lime juice, and salt in a small bowl.
- Serve the warm pumpkin fritters with the cool honey-lime yogurt dip.