Ingredients:
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup grated carrots
- ½ cup chopped red onion
- ¼ cup wheat flour
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon coriander powder
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Vegetable oil for frying
- For the dip:
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Fresh cilantro, chopped
Instructions:
- In a large bowl, mash the chickpeas with a fork until mostly smooth but still slightly chunky.
- Add the grated carrots, red onion, wheat flour, cumin, paprika, coriander powder, turmeric, salt, and pepper. Mix well to combine.
- Heat a tablespoon of vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of the chickpea mixture into the hot oil, forming fritters about 2 inches in diameter. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
- While the fritters are cooking, prepare the dip: Combine the yogurt, lemon juice, minced garlic, and cilantro in a small bowl. Season with salt to taste.
- Serve the warm chickpea fritters immediately with the cooling yogurt-lemon dip.