These Moroccan Chickpea Carrot Fritters come together in minutes and are bursting with great Moroccan flavor. Plus, they use simple pantry ingredients so are a handy staple to make any time. Serve as a side dish or as a vegetarian main with salad or vegetables.
fritters
These vegetarian Moroccan Carrot Fritters are not only quick and easy, but they're soooo delicious. Trust me, you're going to love them.
These lightly-spiced fritters are filling without being heavy and a batch can be whipped up in minutes.
Plus, they use pantry ingredients so are a handy staple to make when you need to hit the shops.
Fritters have long been my go-to family-friendly weeknight dinner. You just need to mix up all the ingredients and fry. Soo simple.
Fritters are endlessly adaptable to whatever you have on hand to use up - zucchini (courgette), peas, onion, sweetcorn... You could also try my cheesy courgette fritters, or serve them with my vegan vegetable tagine.
This post was originally published in May 2015. It was updated and republished on 22 April 2020 with new content, recipe card and photos.
Moroccan spices
A few years ago I went to Morocco for my husband's birthday.
The sights and smells of the souks in Marrakesh were beyond what I had imagined.
As the snakes were charmed and monkeys danced on bewildered tourists' shoulders, it was the piles of fragrant spices that piqued my interest from the chaos and buzz of the colourful marketplace.
The food was amazing, the smells so wonderfully pungent.
Mixing in with the heady smell of spices was the vibrant tang of fresh orange juice being sold from trolleys piled wobblingly high with spent orange peel halves.
ras el hanout spice mix
To evoke the memories of that amazing holiday, I've spiced these chickpea fritters with ras-el-hanout.
It's the key spice blend from Morocco and instantly gives that North African vibe to any dish.
The spice is a popular mixture of around twenty different spices including cinnamon, cardamom, fennel, rose and dried peppers, and it is available at most major supermarkets.
However, you can also make your own ras el hanout!
The spice of these fritters isn't overpowering, but pairs nicely with the 'meaty' texture of the chickpeas and sweetness of the grated carrot.
Perfect with a glass of freshly-squeezed orange juice and thoughts of an exquisitely-scented bustling souk.
serving suggestions for Moroccan carrot fritters
- We like to serve carrot fritters simply with a side salad. You might like it with my easy Green Salad or a heartier Broccoli Salad.
- Try the fritters topped with a dollop of sour cream, plain yogurt or creme fraiche.
- Enjoy as a side dish to a bowl of Vegetable Tagine.
- Add some couscous to your plate for a more filling meal and authentic Moroccan flair. I like to cook my couscous in hot vegetable stock instead of boiling water for more flavor.
- Carrot fritters also make a great brunch or light dinner when topped with a sunny side up or poached egg.
cook's tips
- If you don't have carrot, substitute grated/shredded zucchini, butternut squash or parsnips!
- Be sure to get the pan hot before adding the carrot fritters so they get nice and crispy on the outside. Just not soo hot that they burn!
- You'll know when to flip your fritters because they start to sizzle. Though you can always lift one and take a peek to make sure it's golden.
- We also like to serve them as starters. I usually make them smaller for starters so you can each have a few without getting too full for the main meal!
- If you don't have any ras el hanout spice mix, then substitute for garam masala, or equal parts cinnamon, paprika and ground coriander.
- Make them gluten-free by using gluten free flour.
15 minute meals
Looking for more vegetarian and vegan midweek meals that come together in 15 minutes or less? Try these:
Easy Bean Burger (vegan)
Pasta with Peas (vegetarian or vegan)
Jamaican Jerk Tofu Skewers (vegan)
get the Moroccan spiced chickpea carrot fritters recipe
Did you make this chickpea fritters recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
Ingredients
- ½ a can chickpeas garbanzo beans, rinsed and drained
- 3 carrots peeled and grated
- 2 scallions (spring onions) chopped
- 2 eggs
- 2 tablespoons milk
- ¼ cup (25g) plain (all-purpose) flour
- ¼ teaspoon baking powder
- ¼ teaspoon ras el hanout spice mix
- pinch of salt
- 1 tablespoon olive oil for frying
- Sour cream, yogurt or crème fraiche to serve
Instructions
- Mash the chickpeas slightly, in a large bowl. Add the grated carrot, scallions/spring onions, eggs and milk and stir. Sift in the flour, baking powder, ras el hanout and salt. Stir to combine.
- Heat the oil in a frying pan over a medium heat until hot. Drop spoonfuls of the mixture into the oil, flatten slightly and fry for a few minutes until golden. Flip and cook the other side.
- Serve immediately topped with the sour cream, yogurt or crème fraiche.
Recipe Tips
- Be sure to get the pan hot before adding the carrot fritters so they get nice and crispy on the outside. Just not soo hot that they burn!
- You'll know when to flip your fritters because they start to sizzle. Though you can always lift one and take a peek to make sure it's golden.
- If you don't have any ras el hanout spice mix, then substitute for garam masala, or equal parts cinnamon, paprika and ground coriander.
- Make them gluten-free by using gluten free flour and baking powder.
debbie smith
MOROCCAN SPICED CHICKPEA CARROT FRITTERS yummm! I didn't have any ras hanout stuff, so I used garam masla like you suggested and they were good. Indian instead of Moroccan but yyuum.
Amy Cumpsty
A classic in our house now - yummy!! xxx
Eleanor Wigmore
My family loves these! And your cheesy courgette fritters that I make quite a lot.
Liz Marriott
Well, those chick pea and carrot fritters were gorgeous!!
jane
I've had this recipe bookmarked to try ever since you posted it, and finally got around to it at lunchtime today. It was wonderful, thank you - my only regret is I didn't try it sooner because then I could have eaten them several times by now!
Kate Hackworthy
I'm so pleased that you like it! Thanks for coming back to let me know that you tried the fritters!
Irene Wright
What a great way to use the good old carrot. When I buy some, they don't last long so have to use them up in a hurry. Always have chickpeas in the cupboard so your fritters were perfect to use it all up.
Anthea Holloway
I love these fritters with my home grown carrots.