Chilli, Carrot and Chickpea Fritters with Chilli Yoghurt Dip

Chilli, Carrot and Chickpea Fritters with Chilli Yoghurt Dip

Completely moreish with a chilli kick. What more could one want? Pretty simple to make and perfect for any occassion – even breakfast.

I pretty much ate all of these, and I’m not even sorry.

Ingredients:

For the fritters:

  • 3 medium carrots, peeled and sliced
  • 200g tinned chickpeas, drained
  • 1 medium white onion, finely chopped
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • Sprig of fresh mint and of parsley, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • ½  teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ¾ teaspoon tumeric
  • 1 ½ tablespoons tomato paste
  • Salt, pepper
  • Vegetable oil (for shallow frying)

For the chilli yoghurt:

  • Thick plain yoghurt, Greek or Lebanese style
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon chilli paste

Method:

In a saucepan bring water to the boil and add the carrots and cook for around 15 minutes until tender. Add the chickpeas and cook for a further 5 minutes or so.

Meanwhile, heat some vegetable oil on a medium heat in a frying pan and add the onion, garlic and chilli – gently sweat for around 5 minutes. Next add the spices, a generous seasoning of salt and pepper, and the tomato paste, mixing well until you are left with a thick paste. Remove from the heat and set aside.

Once the carrots and chickpeas are cooked and tender, drain well then transfer to a large bowl. Crush the carrots and chickpeas with a potato masher until combined but don’t worry about there being little bits of chickpeas left in halves or whole. Add to the bowl the spice paste made earlier along with the fresh mint and parsley. Using your hands mix well until all the ingredients are combined.

Wet your hands slightly and roll the mixture out into small balls. Shallow fry in vegetable oil for around 3-5 minutes or until slightly crispy on the outside, drain on kitchen paper.

For the chilli yoghurt:

Combine the chopped chilli and chilli paste with the yoghurt and voilà!

Then…nom nom nom…

Makes 12-14 fritters

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