These carrot fritters are really quick and easy. Plus, they use store cupboard ingredients so are a handy staple to make when you need to hit the shops.
A few years ago I went to Morocco for my husband’s birthday.
The sights and smells of the souks in Marrakesh were beyond what I had imagined. As the snakes were charmed and monkeys danced on bewildered tourists’ shoulders, it was the piles of fragrant spices that piqued my interest from the chaos and buzz of the colourful marketplace.
The food was amazing, the smells so wonderfully pungent. Mixing in with the heady smell of spices was the vibrant tang of fresh orange juice being sold from trolleys piled wobblingly high with spent orange peel halves.
To evoke the memories of that amazing holiday, I’ve spiced these chickpea fritters with ras-el-hanout.
The spice is a popular North African mixture of around twenty different spices including cinnamon, cardamom, fennel, rose and dried peppers, and it is available at most major supermarkets.
The spice of these fritters isn’t overpowering, but pairs nicely with the ‘meaty’ texture of the chickpeas and sweetness of the grated carrot.
Perfect with a glass of freshly-squeezed orange juice and thoughts of an exquisitely-scented bustling souk.
These fritters are really quick and easy. Plus, they use store-cupboard ingredients so are a handy staple to make when you need to hit the shops.
Fritters are endlessly adaptable to whatever you have on hand to use up – courgettes/zucchini, peas, onion, sweetcorn… You could also try my cheesy courgette fritters, or serve them with my vegan vegetable tagine.
These lightly-spiced fritters are filling without being heavy and a batch can be whipped up in minutes.
Get the Moroccan Spiced Chickpea Carrot Fritters Recipe
- ½ a can chickpeas (garbanzo beans), rinsed and drained
- 3 medium-sized carrots, peeled and grated
- 2 eggs
- 2 tablespoons milk
- 25g (1/4 cup) plain (all-purpose) flour
- ¼ teaspoon baking powder
- ¼ teaspoon ras el hanout
- pinch of salt
- 1-2 tablespoons olive oil, for frying
- Sour cream or crème fraiche to serve
- Mash the chickpeas slightly, in a large bowl. Add the grated carrot, eggs and milk and stir. Sift in the flour, baking powder, ras el hanout and salt. Stir to combine.
- Heat the oil in a frying pan over a medium heat until hot. Drop spoonfuls of the mixture into the oil, flatten slightly and fry for a few minutes until golden. Flip and cook the other side. Serve immediately topped with the sour cream or crème fraiche.