Curried Chickpea Fritters

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This recipe is completely delicious as a lunch item, cold or hot, perfect for an after school snack as it delivers a LOT of veggies in one yummy hit and would also be perfect as a little bite with drinks pre dinner or on a grazing table.

Inspired by:

recipe updated May 13, 2020


  • Carrot icon
    1 (50g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Pumpkin icon
    300g (about 1¼ cups)
  • Sweet potato icon
    Sweet potato
    300g (about 1½)
  • Ear of corn icon
    Ear of corn
    180g (about 1)
  • Canned chickpeas icon
    Canned chickpeas
    1 (400g)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Scallion icon
    3 (45g)
  • Garlic clove icon
    Garlic clove
  • Garam masala icon
    Garam masala
    2 tsp (4g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Egg icon
    1 (50g)
  • All purpose flour icon
    All purpose flour
    100g (about ¾ cup)
  • Coconut oil icon
    Coconut oil
    as needed
  • Cilantro icon
    as needed
  • Greek yogurt icon
    Greek yogurt
    as needed


  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan

Step preview

  1. Add fresh chili, scallion and garlic clove to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 3 sec, speed 7
  4. Then add carrot, red bell pepper, pumpkin and sweet potato to the mixture
  5. Chop - approx 5 sec, speed 5
  6. Then add garam masala, ground turmeric, sea salt, ear of corn, canned chickpeas, egg and all purpose flour to the mixture
  7. Mix - approx 10 sec, reverse speed 4
  8. Scrape down sides of TM5 bowl
  9. Mix - approx 5 sec, reverse speed 4
  10. Scrape down sides of TM5 bowl
  11. Form into rounds
  12. Pre-heat a clean frying pan - medium heat
  13. Add coconut oil to the frying pan
  14. Transfer mixture to frying pan
  15. Fry each side until browned - approx 4 min, medium heat
  16. Serve
  17. Garnish with cilantro
  18. Serve with greek yogurt
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