Moroccan-spiced Carrot Fritters

These flavorful and seasonal carrot fritters have warming spices of ras el-hanout, cumin and coriander.  Paired with a harissa-yogurt-tahini herbed dipping sauced they make for a delicious and easy-to -make summer snack.



For the fritters:
300 grams (10.5 oz) carrots, grated coarsely
1 Vidalia onion, finely diced
1 clove garlic, minced
23 sprigs thyme, de-stemmed and leaves minced
1 cup (100 grams) chickpea flour
6 tablespoons Just Eggs or 2 tablespoons ground flaxseed mixed with 6 tablespoons water
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1 teaspoon Raas-el-Hanout (optional)
1 teaspoon smoked paprika
Salt, and pepper to taste
Vegetable oil for frying
Fresh chopped cilantro and mint, minced red chili as garnish

For the Tahini-Harissa-Cilantro-Mint Yogurt:
1 ½ cups (200 grams) vegan Greek yogurt
Juice from ½ lemon
3 tablespoons tahini
1 teaspoon maple syrup or agave nectar
1 teaspoon Harissa paste
1 clove garlic, grated
1 tablespoon of fresh cilantro, chopped
1 tablespoon of fresh mint leaves, chopped


To make the fritters:
Sauté the onion, garlic and thyme with a pinch of kosher salt in a small sauté pan on medium heat until translucent and soft, about 4-5 minutes. Add the cumin, coriander, Raas-el hangout and smoked paprika to the onions in the last 30-40 seconds to toast them lightly and mix well.  Transfer the onion mixture to a large mixing bowl with the carrots, chickpea flour, Just Eggs or flaxseed egg and combine well. Let the mixture rest for about 30 minutes in the refrigerator.

Meanwhile make the Tahini-Cilantro Yogurt Sauce: Combine all ingredients in a bowl, season with salt and pepper and refrigerate until ready to use.

When you are ready to cook the fritters, portion them out using a large spoon or ¼ cup and place them on a sheet tray lined with parchment paper.

Heat up the grill or your sauté pan and brush /coat with a little vegetable oil and fry the fritters for about 3-4 minutes on each side until nice and crispy and lightly brown on both sides.

Serve with a drizzle of yogurt sauce and a nice side salad if you wish and a glass of your favorite wine!