Pumpkin and Chickpea Pancakes

March 15, 2019



These have been something I have had in the works for a couple of months now and I am so EXCITED to be sharing the recipe. I wanted them to be something that can be made a shared at a picnic and the kind of thing that can not only be a great snack but also a great compliment to any meal. I love these smothered in a thick layer of avocado, served with dinner or just eating them straight off the pan. I remember when nonna used to make us zucchini fritters we would all wait by the stove to eat them fresh so I wanted to make something similar. I really hope you enjoy these! If you make them please send me a photo because I would absolutely LOVE to see!


Recipe (Makes 22 Fritters)



For the pumpkin:

½ jap pumpkin

2 tbsp olive oil



Assembling the fritter:

1 can 400g chickpeas, well rinsed

Juice of half a lemon

1 clove crushed garlic

1 tsp chilli flakes

¼ cup tahini

¼ cup coconut yogurt

3 tbsp paprika

2 tbsp salt

3 eggs

1 cup coconut flour

2 ½ cup buckwheat flour

¼ cup maple syrup


For frying:

Olive oil



  1. Remove the skin of the pumpkin and chop into large chunks. Place the pumpkin a non-stick tray. Pour over 2 tbsp olive oil and season with salt.

  2. Bake in 180C oven for 40 minutes. Allow to cool.

  3. In a food processor, add the cooled pumpkin, chickpeas, lemon juice, crushed garlic, chilli flakes, tahini, coconut yogurt, paprika and 2 tbsp salt. Pulse until it forms a thick paste.

  4. In a small bowl whisk together the three eggs.

  5. Transfer the pumpkin mixture into a large bowl. Add the eggs, coconut flour, buckwheat flour and maple syrup. Taste for seasoning.

  6. Line a plate with paper towel to absorb any excess oil after frying.

  7. Preheat a non-stick pan with a few tablespoons of olive oil over medium heat.

  8. Take tablespoons of the fritter mixture and cook for 3 minutes on each side. The size of the fritter is up to you, I use about a ¼ cup for each fritter.

  9. Remove from the pan onto the paper towel.










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