Tag: oats

Nutty Chickpea and Pumpkin Fritters

2 October 2025

With autumn upon us once again, it’s time for pumpkin to make a return to the table. This versatile memeber of the squash family makes for perfect comfort food for the longer, chillier nights. KCC’s back catalogue features a number of pumpkin dishes – try this cousin of lasagne made with chickpeas and mixed greens and this roasted pumpkin with halloumi for starters.

A nutty chickpea and pumpkin fritter served with a lettuce, pear, pomegranate and walnut salad

This time, we’re using the pumpkin in a fritter made with chickpeas and fine bulgur wheat. Recently, we recieved some walnuts from a friend of a friend’s dacha outside Almaty, here in Kazakhstan, which are ideal for adding a nutty edge to these chickpea and pumpkin fritters. We also added some walnuts to a fruity salad made with lettuce, pear and pomegranate seeds to accompany the fritters. Dress it with equal parts of balsamic vinegar and extra virgin olive oil.

This year’s walnuts fresh from the dacha in Almaty, Kazakhstan

Ingredients (Makes 4 fritters)

  • 200 g pumpkin
  • 150 g chickpeas
  • 25 g oats
  • 20 g fine bulgur wheat
  • 25 g walnuts
  • One teaspoon dried oregano
  • One teaspoon dried thyme
  • One teaspoon cumin seeds

Method

Continue reading “Nutty Chickpea and Pumpkin Fritters” →

Spicy Spinach and Pumpkin Fritters

30 November 2023

With Halloween and Thanksgiving, the two times in the year when pumpkins take centre stage, now behind us, we’ve got a simple idea to use up any leftover pumpkin you may have with this quick and easy spinach and pumpkin fritter recipe.

Spicy Spinach and Pumpkin Fritters

These fritters are totally vegan – there’s no need to add an egg to bind them together as chickpea flour and rolled oats do a great job of soaking up any extra moisture from the spinach and pumpkin and help the fritters hold their shape. They can be shallow fried on both sides in a little oil or baked in the oven for 30 minutes at 180 c. These spicy fritters taste good served with a side salad and chips or in a burger bun or pita with your choice of toppings.

Grate the pumpkin
Add the chopped spinach
Add the herbs and spices then mix
Add the rolled oats and chickpea flour
Mix it all together, then put it in the fridge for two hours
Form into balls, fry on both sides, then eat!

Ingredients (Makes 6-8 fritters)

  • 175 g grated pumpkin
  • 50 g chopped spinach
  • 50 g chickpea flour
  • 25 g rolled oats
  • One teaspoon each of cumin seeds, coriander seeds, oregano, sumac and turmeric.
  • Half a teaspoon cinnamon
  • 25 ml oil for frying

Method

  • Grate the pumpkin into a large bowl, add the chopped spinach and herbs and spices and combine all the ingredients. Now add the rolled oats and chickpea flour and mix well. Leave the mixture to rest for two hours in the fridge, so that any excess moisture is absorbed.
  • Form the mixture into small balls (about the size of a golf ball) in your hands. Heat the oil in a frying pan then turn the heat down low and add as many of the balls as will fit in the pan. Flatten them with a fish slice and after a few minutes turn them over. Cook until golden brown on both sides and then serve straight away.