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Chickpea, carrot and beetroot fritters

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Drain the chickpeas, then put them in a food processor.
  2. 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.
  3. Grate the beetroot, carrot. Add these to the mixture and blitz again for a few seconds.
  4. Add the chopped parsley and season with salt and pepper. Mix well.
  5. If the mixture is too sticky or doesn’t bind well, add some chickpea flour.
  6. Rest the mixture in the fridge for an hour.
  7. Make a few patties (about 4-6) using your hands.
  8. 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.
  9. Serve warm.