Carrot Fritters with Tahini Yogurt Sauce

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Here is a nice vegan, gluten free recipe.

2 Tablespoons Ground Flax
5 Tablespoons Water
2 1/2 Cups Shredded Carrots
1/2 Cup Diced Green Onions
2 Tablespoons Chopped Parsley
2 Teaspoons Fresh Minced Garlic
3 Tablespoons Chickpea Flour
1 Teaspoon Cumin
1/2 Teaspoon Turmeric
1/4 Teaspoon Ginger
1/4 Teaspoon Salt
1 Tablespoon Olive Oil
4 Cups Greens

1 Cup Plain Non-Dairy Yogurt
2 Tablespoons Tahini
2 Tablespoon Lemon Juice
1 Tablespoon Agave Nectar
¼ Cup Shredded Coconut {optional}

Mix together the ground flax and water in a small dish and then set aside to thicken for 10 minutes. Evenly combine the vegetables, chickpea flour, and spices and then stir in the thickened flax. Lightly coat a pan with oil and heat over medium heat. Scoop approximately 1/8 cup portions of the fritter mix and form into patties.
The patties will fall apart easily but will bind nicely once they’re cooked. Fry on both sides until they are golden brown. Using a hand blender or a whisk, mix together all of the ingredients for the tahini yogurt sauce. To serve, lay on a bed of pea shoots or greens and top with the tahini yogurt sauce.

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