Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large sweet potatoes and chop them into 1-inch cubes, then boil the cubes in lightly salted water until very tender, about 15-20 minutes.

2. 2

   Drain the sweet potatoes thoroughly and mash them completely until smooth, ensuring no lumps remain, then set aside to cool slightly.

3. 3

   In a large bowl, combine the mashed sweet potatoes, 400 grams of drained cooked chickpeas, 0.5 cup of finely chopped fresh parsley, 0.25 cup of finely chopped fresh cilantro, 1 small finely chopped onion, and 3 minced garlic cloves.

4. 4

   Add 0.5 cup of all-purpose flour, 2 teaspoons of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of paprika, 0.5 teaspoon of chili powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of baking powder to the sweet potato mixture and mix thoroughly until well combined.

5. 5

   Form the mixture into 1.5-inch flattened patties or small balls, pressing firmly to ensure they hold their shape, preparing approximately 12-15 fritters.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or fryer to 350°F (175°C), ensuring the oil is sufficiently hot before frying.

7. 7

   Carefully deep-fry the sweet potato fritters in batches for 3-5 minutes per side, or until they are golden brown and cooked through, avoiding overcrowding the pot.

8. 8

   Remove the fried fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil before serving warm.