Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 500 grams of sweet potatoes, then boil or steam them until very tender, which usually takes about 15-20 minutes.

2. 2

   Drain 400 grams of canned chickpeas and mash them roughly with the cooked sweet potatoes in a large bowl until well combined but still slightly chunky.

3. 3

   Add 0.5 cup of all-purpose flour, 0.5 small finely minced red onion, 0.25 cup of finely chopped fresh cilantro, 0.25 cup of finely chopped fresh parsley, and 2 minced garlic cloves to the sweet potato and chickpea mixture.

4. 4

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground paprika, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of ground ginger, 0.5 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until all ingredients are evenly distributed.

5. 5

   Form the mixture into small, disc-shaped fritters, each using about 2 tablespoons of the mixture, pressing them firmly so they hold their shape.

6. 6

   Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C), then carefully add a few fritters at a time, making sure not to overcrowd the pot.

7. 7

   Deep-fry the fritters for 3-4 minutes per side, or until they are golden brown and cooked through, then remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.