Spicy carrot fritters with tomato grain salad & tzatziki

Name: Spicy carrot fritters with tomato grain salad & tzatziki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cans Essential Chickpeas In Water, drained over a bowl, liquid (aquafaba) reserved; 450 g carrots, scrubbed and coarsely grated; 85 g plain flour; 2 tsp Cooks’ Ingredients Peppery Pul Biber, plus extra to serve; 2 tbsp Vegetable oil; 300 g pouch wheatberries, lentils & green vegetables; 270 g pack cherry vine tomatoes, halved or quartered; 90 g pack rocket; 230 g pot tzatziki, to serve

Carrots take a starring role in these vibrant fritters. Serving more than 4? Make them as part of a larger mezze spread, adding toasted pitta and some ready-made dips and nibbles.

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VegetarianHealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 400g cans Essential Chickpeas In Water, drained over a bowl, liquid (aquafaba) reserved
450g carrots, scrubbed and coarsely grated
85g plain flour
2 tsp Cooks’ Ingredients Peppery Pul Biber, plus extra to serve
2 tbsp Vegetable oil
300g pouch wheatberries, lentils & green vegetables
270g pack cherry vine tomatoes, halved or quartered
90g pack rocket
230g pot tzatziki, to serve

Put ½ the chickpeas into a wide, shallow bowl and crush well with a fork. Add the carrots, flour and pul biber, then season.
Mix together with your hands, then add 4 tbsp aquafaba and mix again. Press into 12 rough, flat rounds.
Warm 1 tbsp oil in a nonstick frying pan set over a medium heat. Sizzle the fritters in 2-3 batches for 4-5 minutes on each side, using a little more oil with each batch. Press down with a fish slice a few times as they cook, until golden and crisp.
Heat the wheatberries mix according to pack instructions, then fold the remaining chickpeas, the tomatoes and rocket into it. Season. Serve with the fritters, spoonfuls of tzatziki and a pinch more pul biber.

Cook’s tip

Using some of the liquid from the can of chickpeas (also called aquafaba), means that you don’t need to use any egg to help to bind the fritter mixture. To make the recipe vegan, you could whip up a little plant-based yogurt tzatziki using crushed garlic, some dried or fresh mint, and a little chopped cucumber.

Typical values per serving when made using specific products in recipe