Place a large plate in the oven and preheat the oven to 100°C. Switch off after approx. 10 minutes. This is where the potato fritters will be kept warm later.
For the applesauce, put the diced apples with lemon juice, water and cinnamon in a saucepan and heat. Let it simmer for about 15 minutes with the lid closed. Then puree with the hand blender until creamy.
For the potato fritters, peel and roughly grate the potatoes. Take hand-sized portions of the grated potatoes and press them together firmly with your hands to squeeze out the potato water. Put the grated potatos into a new bowl. Mix with chickpea flour and salt.
Heat 1/3 of the olive oil in a frying pan. Take tablespoon-sized portions of the grated potatoes, shape into a ball in your hands and press flat. Put three of them in the pan and press flat again if necessary. Sauté for about 3–4 minutes, until the underside of the fritters is browned. Then turn and fry for another 3 minutes. Keep warm in the oven until the remaining pancakes are done.