These carrot fritters are vibrant and full of flavour, they are a great way to to turn simple ingredients into a satisfying meal. These are easy to make and perfect for batch cooking ahead of a busy week. The creamy almond tahini yoghurt sauce helps to perfectly balance of warmth of the spices. Round out a meal by serving with eggs, fresh salads or tucked into warm flatbread. Also you can up the amount of harissa paste for a little extra kick.
In a large bowl combine the grated carrot, spring onions, garlic, ginger, harissa, eggs, chickpea flour, cumin, lemon zest, herbs, salt and pepper.
Stir until everything is evenly combined. The mixture should hold together when pressed — if it feels too wet add 1–2 tbsp more chickpea flour.
Heat a generous drizzle of olive oil in a frying pan over medium heat. Scoop about 2 tablespoons of mixture per fritter into the pan and flatten slightly.
Cook for about 3–4 minutes per side until golden and crisp on the outside.
Transfer to a plate lined with paper towel while you cook the rest.
Whisk all the sauce ingredients together until smooth and creamy. Add a splash more almond milk if needed for a drizzly consistency.
Recipe tips
Serve the fritters warm with the almond tahini yoghurt sauce, extra herbs, lemon wedges and maybe a sprinkle of sesame seeds. They’re also beautiful served with eggs or tucked into warm flatbread👌🏼
