Chick pea fritters with carrot salad

Method

1. Toss together the carrot shreds, maple syrup and vinegar. Season with salt and freshly ground pepper. Set aside to marinate and soften for 30 minutes.

2. To make the fritters, put the chick peas, tahini, lemon juice, cumin, mint and parsley into a food processor or blender.

3. Process the chick pea mixture into a soft paste. Using floured hands, shape all the mixture into 3-4 cm patties.

4. Heat the sunflower oil in a deep fat-fryer or wok until very hot. Test by adding in a piece of stale bread. If it browns in 1 minute, then the oil is ready to use.

5. Fry the fritters in batches, until golden brown on all sides. Remove with a slotted spoon, drain on kitchen paper and keep warm.

6. Whisk together the yogurt, tahini and lemon juice and season with salt and freshly ground pepper.

7. Serve the fritters with the carrot garnish and chopped chives on top with the yoghurt dressing on the side.

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Ingredients

2 Carrots, peeled and cut into thin spaghetti-like shreds
2 tbsp maple syrup or honey
4 tbsp Cider vinegar
salt and fresh ground black pepper

For the Chickpea Fritters:

425g canned chick peas, drained
2 tbsp tahini
juice of 1 lemon
1 tsp Cumin seeds
1 tbsp chopped fresh mint
1 tbsp chopped parsley
sunflower oil, for deep-frying

For the topping:

200g Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
salt and fresh ground black pepper
fresh chives, halved

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