Ingredients:
- 1 cup grated carrots
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup wheat flour
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
For the Avocado Dip:
- 1 ripe avocado, mashed
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Pinch of salt
- Fresh cilantro, chopped (for garnish)
Instructions:
In a large bowl, combine grated carrots, chickpeas, wheat flour, cilantro, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to form a thick batter.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Drop spoonfuls of the carrot-chickpea mixture into the hot oil, flattening each fritter slightly with the back of a spoon.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
While the fritters are frying, prepare the avocado dip by combining mashed avocado, yogurt, lemon juice, minced garlic, salt, and cilantro in a small bowl. Mix well until smooth.
Serve the hot carrot & chickpea fritters with the creamy avocado dip for dipping. Garnish with additional chopped cilantro if desired.