Crispy Chickpea Fritters with Smoky Carrot Dip and Fresh Herb Salad

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1/4 cup all-purpose flour
• •1/2 teaspoon baking powder
• •1/2 small onion, finely chopped
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/4 teaspoon smoked paprika
• •2 tablespoons fresh parsley, chopped
• •Salt and pepper to taste
• •3 tablespoons olive oil for frying
• •2 large carrots, peeled and chopped (for the dip)
• •1/2 teaspoon smoked paprika (for the dip)
• •1 tablespoon tahini (for the dip)
• •1 tablespoon lemon juice (for the dip)
• •1/4 cup Greek yogurt (for the dip)
• •1 teaspoon honey (for the dip)
• •1 cup mixed fresh herbs (parsley, cilantro, mint) for the salad
• •1 tablespoon olive oil (for the salad)
• •1 tablespoon lemon juice (for the salad)

Instructions

1. 1

   Drain and rinse the chickpeas thoroughly, then mash them in a large bowl until mostly smooth but still slightly chunky.

2. 2

   Add the all-purpose flour, baking powder, finely chopped onion, minced garlic, ground cumin, ground coriander, smoked paprika, fresh parsley, salt, and pepper to the mashed chickpeas. Mix until well combined and a slightly sticky dough forms.

3. 3

   Shape the mixture into small patties, about 2 inches in diameter, and set them aside on a plate.

4. 4

   Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the fritters in batches, cooking for about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

5. 5

   For the smoky carrot dip, bring a small pot of water to a boil. Add the peeled and chopped carrots and cook until tender, about 10 minutes. Drain and let cool slightly.

6. 6

   In a blender or food processor, combine the cooked carrots, smoked paprika, tahini, lemon juice, Greek yogurt, honey, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

7. 7

   For the fresh herb salad, toss the mixed fresh herbs (parsley, cilantro, and mint) in a bowl with olive oil, lemon juice, and a pinch of salt. Mix gently to coat the herbs evenly.

8. 8

   Serve the crispy chickpea fritters warm, paired with the smoky carrot dip and a side of the fresh herb salad. Optionally, garnish with extra fresh herbs or a sprinkle of smoked paprika for presentation.