½a can chickpeasgarbanzo beans, rinsed and drained
3carrotspeeled and grated
2scallions (spring onions)chopped
2eggs
2tablespoonsmilk
¼cup(25g) plain (all-purpose) flour
¼teaspoonbaking powder
¼teaspoonras el hanout spice mix
pinchof salt
1tablespoonolive oilfor 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.
Notes
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.