This recipe is one one of necessity and invention, like many others, but I had quite the time getting it right. The goal for me in this recipe was:
1. Make it higher protein
2. Baked (not fried) fritter
3. Use chickpea flour to give it almost a falafel-y vibe
4. Use a mini donut pan that I have been deciding whether it’s worth even keeping around since I never use it.
Pumpkin and chickpea flour work well together so that was an easy win, because they both hold moisture and create a sturdy batter. Chickpea flour in my opinion always benefits from bold seasoning choices, so this recipe leans into garlic, onion, paprika, herbs, and salt. If you like stronger flavor, doubling the spices still keeps the texture balanced. If the batter tightens from the extra seasoning which it is bound to do, water brings it back to a smooth more pancake batter consistency.
The fritters bake in under twenty minutes and pop right out once they cool for a minute or two. They make sense as a snack, an appetizer, or something you dip into tahini, yogurt, or chili crisp. They pack easily for meal prep and reheat quickly in the air fryer, which keeps the edges crisp!
You can keep these simple or adjust the seasoning to match whatever you are cooking that week. Add chopped herbs for color, red pepper flakes for heat, and of course you cannot forget the little add of nutritional yeast in my opinion into anything like this! The structure stays the same, so the flavor can move in any direction you want.
They are practical, fast, and reliable. Everything goes into one bowl, the oven does the work, and you end up with something warm and sturdy that tastes good with almost anything you pair it with! Please enjoy and feel free to play around to find the perfect batter for you. 🙂
Pumpkin Chickpea Fritters (Baked in a Mini Donut Pan)
Equipment
- Mini donut pan
- Mixing bowl
- Whisk or spatula
Ingredients
- ¾ cup chickpea flour
- 1 Can Pumpkin Not Pumpkin Pie Filling!
- ½ Cup Water, added one Tbsp at a time to get the right pancake batter-esque consistency
- 1 tablespoon olive oil
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon black pepper
- 1 tablespoon nutritional yeast for a savory boost
- Optional: 1–2 tablespoons finely chopped herbs parsley, chives, cilantro
Instructions
- Preheat the oven to 400°F (205°C). Lightly grease your mini donut pan.
- In a mixing bowl, whisk together the pumpkin, olive oil, salt, and seasonings.
- Add the chickpea flour and baking powder, stirring until the batter is smooth and thick. It should resemble pancake batter — if too thick, add 1–2 tbsp of water.
- Spoon or pipe the batter into the mini donut wells, filling each until full (but don’t go over).
- Bake for 16–18 minutes, or until the fritters are firm to the touch and lightly golden around the edges. (Do not over bake or they will be dry!)
- Let cool 2–3 minutes before removing from the pan.
- Serve warm with dips or spreads like garlic yogurt, herby tahini, or chili crisp mayo even!