Hummus Veggie Fritters

These Sabra hummus veggie fritters are vegan, gluten-free, and packed with protein and veggies.  They’re made with sweet potato, zucchini, broccoli and Sabra’s caramelized onion hummus.  Veggie fritters are a crispy and flavorful vegan breakfast option.  Please note: I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

 




I’ve been looking for a new protein source for breakfast instead of tofu scrambles, toast and smoothie bowls. I love latkes and hash browns, so I immediately though of creating some sort of veggie fritter.  I usually use hummus as a dressing for my salads, and last week made dessert cookie dough hummus for book club.  That got me thinking. Hmm, I wonder how I could use hummus for breakfast? 

 


We’ve established that I love sweet potatoes (it’s the equivalent of my vegetable spirit animal). As we inch closer to summer I start craving zucchini too.  Throw in come broccoli and Sabra’s caramelized onion hummus and we have the makings of some delicious hummus veggie fritters!

Hummus is made from chickpeas (aka garbanzo beans) which are a good source of plant-based protein.  Using chickpea flour for the binder increases the amount of protein in these vegetable fritters too.  Sweet potatoes are a complex carbohydrate with many vitamins and minerals (Vitamin A, manganese, potassium, etc).  Zucchini and broccoli are both rich in Vitamin C. All necessary components for athletes like yours truly.  These oil-free veggie fritters baked but turn out just as crispy as their oily counterparts.

 

 




 

avory, crispy and really easy to make.  What’s not to love?  Sabra’s caramelized onion hummus has a lot of seasoning and flavor and there’s no need to add more.  This keeps the ingredient list minimal and the flavor factor high.  Sabra has a lot of other hummus flavors to swap out too – for a spicy kick I also used their jalapeño flavor and loved it.  I ate these for breakfast, but use these hummus veggie fritters as a salad topping or unique sandwich filling too!

 

 

 

What is your favorite hummus flavor?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you eat your vegetable hummus fritters!  Linking with Sarah and Deborah for Meatless Monday.

 

Buen provecho,

Becca

 

 

What I used for the recipe…

 

 

Print Recipe
Sabra Veggie Fritters | Vegan + Gluten-free
These hummus veggie fritters are easy to make and full of flavor. They are oil-free, high in plant-based protein and gluten-free. Easy as a savory breakfast, use to top salads or as a unique sandwich topping.
Servings
fritters
Ingredients
  • 1 large sweet potato
  • 1 large zucchini
  • 1/2 c broccoli florets
  • 2 cloves garlic
  • 1/2 c Sabra caramelized onion hummus
  • 1/3 c chickpea flour
Servings
fritters
Ingredients
  • 1 large sweet potato
  • 1 large zucchini
  • 1/2 c broccoli florets
  • 2 cloves garlic
  • 1/2 c Sabra caramelized onion hummus
  • 1/3 c chickpea flour
Instructions
  1. Preheat the oven to 375F and line a baking sheet with parchment paper. Peel and grate the sweet potato. Wash and grate the zucchini. Squeeze out the excess water for both and add to a large bowl. Finely chop the broccoli florets and mince the garlic cloves. Add them to the large bowl.
  2. Peel and grate the sweet potato. Wash and grate the zucchini. Squeeze out the excess water for both and add to a large bowl. Finely chop the broccoli florets and mince the garlic cloves. Add them to the large bowl.
  3. Mix in the Sabra caramelized onion hummus and chickpea flour until a thick and sticky paste forms.
  4. Scoop ~1/4 cup of fritter batter onto the prepared baking sheet. Bake for 15 minutes on one side, flip, and bake for another 15 minutes on the other side. Makes 6 fritters.
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