baked sorghum vegetable fritters with yogurt sauce
As meals have become more vegetable-forward these days, with less of an emphasis on animal products, whole grains have really taken center stage. Whole grains, along with legumes, often comprise the bulk of many a veggie burger or veggie fritter, including these sorghum vegetable fritters. Sorghum is one on a long list of whole grains as a gluten-free, chewy, versatile option which contains many vitamins and minerals.
Sorghum hails from Africa and is popular in African and Indian cuisine. It is similar to Israeli couscous in size and texture and is hearty and comforting. Sorghum is the star of this recipe for baked sorghum vegetable fritters. They are chewy and earthy and a great way to incorporate a new whole grain into your day.
These baked sorghum vegetable fritters with yogurt sauce are a healthier alternative to fried fritters and taste just as delicious. The tangy yogurt sauce complements the bold, aromatic spices, making for a delicious and satisfying duo. These sorghum vegetable fritters also pair well with Chermoula.
for the fritters
- 1 can chickpeas, drained, reserving the liquid (aquafaba) for another use
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 2 tablespoons parsley
- 1 ½ tablespoons cumin
- 1 tablespoon crushed coriander seeds
- 1 teaspoon smoked paprika
- 1 teaspoon aleppo pepper
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons water
- 1 egg
- 1 cup sorghum, cooked
- 1 cup grated carrots
for the yogurt sauce
- 1 cup full fat yogurt or labneh
- 1 teaspoon lemon zest
- 1 garlic clove
- 2 teaspoons parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Preheat the oven to 425°F. Place the drained chickpeas in the bowl of a food processor and add the olive oil, lemon juice, lemon zest, garlic, parsley, cumin, coriander seeds, smoked paprika, aleppo pepper, onion powder, salt, and pepper. Pulse until the mixture combines, slowly adding in the 2 tablespoons of water.
When the mixture has evenly combined, add in the egg and continue to pulse. The add in the cooked sorghum, ¼ cup at a time, pulsing after each addition. Once all of the sorghum has been fully incorporated, add in the carrots.
Using a medium-sized ice cream or cookie scoop, portion out the fritters onto a baking sheet lined with parchment paper. Cook for 20 minutes on the first side then flip and cook for another 10 minutes on the other side.
yogurt sauce steps
While the fritters cook, combine the yogurt and lemon zest in a small bowl. Using a microplane or fine grater, grate the garlic clove into the yogurt. Add the parsley, salt, and freshly ground black pepper. Mix thoroughly and serve over the fritters.