Indian Spiced Chickpea and Carrot Fritters with Curried Yoghurt Sauce

This Week

2 Dec - 8 Dec

Indian Spiced Chickpea and Carrot Fritters with Curried Yoghurt Sauce

These vegetarian fritters are bursting with flavour! They are loaded with carrots, onion, chickpeas and coriander and seasoned with fragrant Indian spices.

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Meal Prep Guide

Make the curried yoghurt sauce (store in an airtight jar in the fridge)

*bring it to room temperature before serving.

Ingredients

½ cup Greek yoghurt
1 Tbsp olive oil
1 tsp curry powder
1 garlic clove (crushed)
Salt

Method

Simply add all the ingredients into a small bowl and mix to combine; set aside.

Make the salad dressing (store in an airtight jar in the fridge)

*bring it to room temperature before serving.

Ingredients

1 lemon (juice)
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp Dijon mustard
½ tsp coconut sugar
Salt and pepper

Method

Simply add all the ingredients into a small bowl and mix to combine; set aside.

Toast 2 Tbsp of pumpkin seeds (store in an airtight jar in the pantry)

Tips

Cook the fritters over medium heat (not high heat), as you want the centre to cook through without them burning on the outside.
This is a lighter meal so if you’ve got a hungry household to feed then you might want to serve it alongside some smoked salmon or grilled chicken.

Shortcuts

If you’re short on time you can skip frying the onion first. Slice the onion very finely and add to the chickpeas with the remaining ingredients.

Shortcuts

Vegetables

Swap carrots for grated sweet potato, parsnip or pumpkin.
Swap carrots for a ¼ cabbage, finely sliced.
Swap coriander for parsley.

Other

Swap all purpose flour for a gluten free flour or rice flour.

Ingredients

1 brown onion (finely sliced)
2 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
400g tin chickpeas (rinsed, drained and dried)
3 medium carrots (grated)
¼ cup coriander (finely chopped)
3 eggs (whisked)
1 lemon (zest)
½ – ¾ cup flour
Olive oil or coconut oil
Salt and pepper

Curried Yoghurt Sauce

½ cup Greek yoghurt
1 Tbsp olive oil
1 tsp curry powder
1 garlic clove (crushed)
Salt

Salad

120g baby cos (1 bag)
1 avocado (sliced)
2 Tbsp pumpkin seeds (toasted)

Dressing

1 lemon (juice)
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp Dijon mustard
½ tsp coconut sugar
Salt and pepper

Method

Preheat the oven to 100 degrees, fan bake.
Prepare the yoghurt sauce and dressing.
To make the yoghurt sauce, simply add all the ingredients into a small bowl and mix to combine; set aside.
To make the dressing, simply add all the ingredients into a small bowl or jar and mix to combine; set aside.
To make the fritters, start by adding 1-2 Tbsp of oil to a large fry pan over medium heat, then add the onion and a pinch of salt; cook until the onions are soft and translucent, approximately 5 minutes.
Add the cumin, coriander and curry powder; cook for 1-2 minutes before removing from the heat and setting aside.
Add the drained, rinsed and dried chickpeas to a large mixing bowl and use a fork to lightly mash (the chickpeas should still be chunky). ‍
Wrap the grated carrot in a kitchen towel and twist to squeeze out as much liquid as possible.
Add the carrots to the chickpeas, along with the cooked onion, fresh coriander, eggs, lemon zest, salt and pepper; mix well to combine.
Add a generous drizzle of olive oil to a large fry pan over medium heat. Cook the fritters (about ⅓ of a cup per fritter, flatten with a spatula) in batches for 3-4 minutes on each side until golden and cooked through. Place the cooked fritters into the oven at 100 degrees fan bake to keep warm while you cook the remaining fritters and prepare the salad.
Add the salad ingredients into a medium bowl and drizzle over the dressing.
Serve the fritters with a dollop of the spiced yoghurt alongside the salad.