Crispy Chickpea Flour Fritters with Sweet Potato and Broccoli Rabe

Prepare the sweet potato: Place the diced sweet potato in a small saucepan, cover with water, and bring to a boil. Cook for about 10-12 minutes, or until fork-tender but not mushy. Drain well and set aside.

Make the chickpea batter: In a medium bowl, whisk together the chickpea flour, ground cumin, ground coriander, and turmeric powder. Gradually whisk in the water until a smooth, thick batter forms, about the consistency of pancake batter. Season with salt and pepper.

Sauté the vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the thinly sliced red onion and sauté for 2-3 minutes until it begins to soften and caramelize. Add the minced garlic and cook for another minute until fragrant.

Add the broccoli florets to the skillet and cook for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender-crisp. Stir in the cooked sweet potato.

Fry the fritters: Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high heat until shimmering. Spoon dollops of the chickpea batter (about 2 tablespoons each) into the hot oil, flattening them slightly with the back of the spoon. You may need to do this in batches to avoid overcrowding the pan.

Cook the fritters for 3-4 minutes per side, until golden brown, puffed up, and cooked through. The edges should be crispy. Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.

Assemble and serve: Arrange the crispy chickpea fritters on a serving plate. Top with the sautéed sweet potato and broccoli mixture. Squeeze fresh lemon juice generously over the fritters and vegetables. Garnish with fresh chopped cilantro.