Name: Chickpea, carrot and beetroot fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tin chickpeas, drained; 2 cloves of garlic; 1 small beetroot, grated; 1 small carrot, grated; 1 shallot, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; Lemon juice; Salt & pepper; 1 handful coriander or parsley; Chickpea flour; Oil to cook

Chickpea, carrot and beetroot fritters

17 Jun 2024

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

These vegan and gluten-free chickpea, carrot and beetroot fritters are very similar to falafels, but made with tinned chickpeas. Make sure the mixture binds together well, otherwise it can fall apart easily. Also, fry them in deep, hot oil. Alternatively, bake them in the oven for 20 minutes (only need to spray them lightly with oil). Serve the fritters with a salad or in flatbread, burgers, wraps with sides and toppings of your choice.

Ingredients

1 tin chickpeas, drained
2 cloves of garlic
1 small beetroot, grated
1 small carrot, grated
1 shallot, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
Lemon juice
Salt & pepper
1 handful coriander or parsley
Chickpea flour
Oil to cook

Instructions

Drain the chickpeas, then put them in a food processor.
Chop the shallot and garlic, then add these to the chickpeas. Add the spices and a splash of lemon juice, then blitz for a minute.
Grate the beetroot, carrot. Add these to the mixture and blitz again for a few seconds.
Add the chopped parsley and season with salt and pepper. Mix well.
If the mixture is too sticky or doesn’t bind well, add some chickpea flour.
Rest the mixture in the fridge for an hour.
Make a few patties (about 4-6) using your hands.
Heat some oil in a frying pan, then lightly coat the patties in the chickpea flour and fry them for about 3 minutes on both sides.
Serve warm.