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.

Sorghum is a gluten-free + versatile whole grain
sorghum is a gluten-free + versatile whole grain


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

fritter steps

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.

Squash — with its simplicity and heartiness — can brighten up any meal, especially in the winter months. And sautéed squash is both comforting and nutritious.

For this dish, I used yellow squash from the store and a kabocha squash that we grew in our garden, but the recipe works just as well with any kind of squash you can get your hands on. Reserving and roasting the squash seeds is a great way to add extra crunch + texture and use every part of the vegetable!

The fragrant spices in the sautéed squash and chickpeas pair beautifully with the cooling yogurt sauce, which adds a tangy flavor and protein. I use a microplane to grate the garlic and zest the lemon which ensures a fine, even texture.


for the squash and chickpeas

  • 4 tablespoons extra virgin olive oil
  • 2 yellow squash, sliced
  • 1 kabocha squash, peeled and sliced, with seeds reserved
  • 2 ½ tablespoons kosher salt, divided
  • 1 ½ tablespoons freshly ground black pepper, divided
  • 1 can chickpeas, rinsed and drained
  • ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons aleppo pepper
  • 1 teaspoon crushed red pepper
  • ¼ teaspoon juniper berries, crushed
  • ¼ teaspoon coriander seeds, crushed
  • ½ cup parsley, chopped

for the yogurt sauce

  • 1 cup whole milk greek yogurt
  • 1 garlic clove, grated
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup parsley, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


Preheat the oven to 425°F. Rinse the squash seeds and place on a baking sheet lined with parchment paper. Season with ½ tablespoon kosher salt, ½ tablespoon black pepper, and ½ teaspoon of aleppo pepper. Roast until crispy and golden, about 15 minutes.

Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the cumin, smoked paprika, aleppo pepper, crushed red pepper, crushed juniper berries, and coriander seeds. Turn the heat to medium-high and add the first batch of squash, being careful not to overcrowd the pan. Cook on one side for 6 minutes, flip, then cook for another 6 minutes. Transfer to a sheet pan and cook the next batch of squash until all the squash has been cooked. 

Remove all of the squash from the pan and add the remaining tablespoon of olive oil. Add the chickpeas and cook over high heat until they begin to crisp, about 7 minutes.

While the chickpeas crisp up, make the yogurt sauce. Place the greek yogurt into a bowl and grate the garlic into it. Add salt, pepper, lemon zest, lemon juice, and ¼ cup parsley. Mix all the ingredients until they are evenly combined.

To serve, top the squash with roasted seeds, ½ cup chopped parsley for garnish, and dollops of yogurt sauce.