These Moroccan inspired carrot and chickpea fritters are great as an appetizer, as part of a salad, or when served as a burger. These are best when served with a cucumber yogurt dip to cut the sweet and earthy flavors of the fritter.
Moroccan Carrot & Chickpea Fritters
- Cook Time: 30 min + 30 min refrigeration
- Persons: 4
- Difficulty: Easy
- Ingredients
- 5 large carrots, peeled and diced
- 1 can of chickpeas (400g)
- 1/4 cup chipped cilantro
- 3 tsp Bharath spice, or 1.5 tsp each of cumin and coriander powder
- 1 tsp Harissa spice
- 1 egg, lightly beaten
- Oil for frying
- Salt and pepper to taste
- Instructions
- Boil carrots for 20 min or till just tender. Drain and dry off excess water.
- Add chickpeas and roughly mash. It should come out to the consistency of mashed potatoes.
- Transfer to bowl and let cool. Add in Bharath and Harissa spice, cilantro, and egg. Mix well.
- Form 8 balls and refrigerate for 30min to firm up the balls.
- Heat oil in non-stick frying pan.
- Flatten the balls into patties 1/3 inch thick. Cook for 3 minutes on each side till a golden brown crust forms.
- Serve with mint leaves and greek yogurt or a cucumber yogurt dip.
Where Do I Get the Ingredients?
- Bharath Spice – Ziyad Brand – Amazon Link, or grab it from Whole Foods. I get mine from World Market.
- Harissa Spice – McCormick Brand – Amazon Link, or grab it from most grocery stores. I get mine from World Market.
Did you say Burger?
Yes. Instead of making 8 balls, make 4 patties 1/2 inches thick. Dont try to grill them though – they will fall apart. Instead pan fry but for 4 min on each side to brown. You can also add 6 ounces of cooked quinoa (3oz uncooked) into the mixture to give it a little extra crisp on the edges and make the patty a bit lighter overall.
