Moroccan Carrot & Chickpea Fritters (V)

Quick, simple and packed with flavour. Have solo or for brunch with a runny poached egg on top. They can be meal prepped – I think I actually prefer them eaten cold! And, plus point, they don’t smell having been sat in a tupperware..because let’s face it, we’ve all had an experience of this at some point in our life, whether it our own or someone else’s. Those people who bring salmon for lunch at work – please don’t.

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I love Moroccan spiced foods – warm, slightly spiced, slightly sweet but savoury at the same time. These remind me of tagine flavours, but rolled into a fritter. Ironically, I’m not really a fan of tangines – it’s the one thing my Mum used to cook that I would dread when she said that that was what we were having for dinner. I don’t really like lamb or red meat in general. I especially don’t like big chunks of it, and the meat, gravy and apricot combination just did not sit right with me. There weren’t many things she used to cook for us that I would dread, but this was one of them. But being too polite to say anything, I ate up without saying a word. That is up until last year when it came up in conversation and I began listing the meals she did that I used to hate. Oops.

Anyhow. These are egg free, dairy free, gluten free and therefore vegan, too, so suitable for most!

Ingredients:

  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground all spice
  • 1/4 tsp rock salt
  • 1/2 tsp coconut sugar
  • 18g (2 tbsp) gram flour
  • 75ml water
  • 150g carrot, grated
  • 15g sultanas
  • 1/4 can (60g) chickpeas, drained and rinsed

Directions:

  1. Combine all the spices and lightly toast in a frying pan for a few seconds until fragrant, watching they don’t catch and burn.
  2. Add to a bowl with the gram flour, sugar and salt. Stir in the water until smooth and add in the grated carrot, sultanas and chickpeas.
  3. Heat a little oil or spray oil in a frying pan and dollop the batter in. Cook for a couple of minutes on one side before flipping. You should get 4-5 medium sized fritters.

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