Carrot and cumin fritters from Charred

 

Another great vegetarian meal last night! I used my cookbook Charred, which is relatively new to my collection.

Ingredients

 9 oz carrots, peeled and coarsely chopped

1 small red onion, finely chopped

1 cup chickpea flour

1/3 c cold water

2 large eggs

1 t cumin

1 t paprika

salt and pepper

a little oil

Yogurt Sauce

1 cup Greek yogurt

3 T tahini

1 clove of garlic

3 T chopped cilantro

Stir together the carrot and onion in a bowl, and add chickpea flour, water, eggs, cumin, paprika and salt and pepper. Let sit for 20 minutes.

For the sauce, stir all the ingredients together.

Heat up a frying pan with a bit of oil, and then drop 2 T of the mixture of carrots onto the fry pan to create little pancakes. I used two fry pans.

Heat for 3 minutes, and then flip.

Cook for another three minutes.

Put on a paper towel on a wire rack and then serve with sauce.

Delicious.