Carrot and chickpea fritters with garlicky tahini

Move over corn fritters, there’s a new kid in town. These are packed with plant-based goodness. You’ll find chickpea flour in most supermarkets, health food stores and Indian grocers.

For the fritters

2	Carrots, peeled and shredded (Main)
3	Spring onions, finely sliced
1 clove	Garlic, crushed to a paste with 1/4 tsp salt (Main)
2 tsp	Cumin seeds
1 tsp	Ground coriander
½ cup	Chickpea flour
1	Tin chickpeas, drained and squashed slightly (Main)
1	Egg

For the sauce

1 clove	Garlic, crushed with 1/4 tsp salt
3 Tbsp	Tahini (Main)
1	Lemon, grated zest and juice
1 tsp	Hot sauce
3 Tbsp	Water
4 Tbsp	Extra virgin olive oil, for frying

Directions

1. To make the fritters, put all the ingredients in a bowl and mix well until combined. Heat the oven to 180C and line a shallow tray with baking paper.
2. Set a large, heavy frying pan over medium heat and add a couple of tablespoons of olive oil. Using tongs, take small amounts of the fritter mixture and add to the frying pan. Cook for 2-3 minutes, then carefully flip over and cook for another 2-3 minutes. Transfer to the lined tray and place in the oven. Repeat with the rest of the mixture - depending on the size of your frying pan you'll probably be able to cook four or five fritters at once.
3. While the fritters are cooking, make the sauce by putting all the ingredients in a bowl and whisk together. It may seize up when the water is added - just keep whisking. Add a little more water if it seems too thick.
4. To serve, arrange the fritters on a platter with the sauce. These are best eaten soon after they're made, but they can be chilled after cooking and successfully reheated in a 180C oven for 10-15 minutes.