Chickpea and carrot fritters with coriander rice
Creative | Restaurants | Vegan

Chickpea and carrot fritters with coriander rice  

Ingredients:

Chickpea and carrot fritters with coriander rice

  • Ingredients:
  • 2 small carrots
  • 1 egg
  • 3 tablespoons of raw chickpeas
  • 1 teaspoon curry powder
  • 1 teaspoon paprika powder
  • 3 tablespoons soda water
  • Half an onion
  • Salt
  • 1 dessert spoon Olive oil
  • For the rice:
  • 100 g basmati rice
  • 1 clove garlic
  • 1 dessert spoon olive oil
  • 1 handful of fresh coriander
  • Salt
  1. Place the chickpeas in a food processor and grind into flour.
  2. In a pan place the olive oil, rice, finely chopped garlic and chopped coriander. Cover with 200ml of water and bring to the boil. Then set the heat to minimum, cover and let it cook until all the water evaporates.
  3. Meanwhile, grate the carrots and onion into a bowl. Add the curry powder, paprika, a pinch of salt, the chickpea flour, and the sparkling water. Stir well to coat.
  4. Heat a frying pan over the heat with the olive oil. Add 1 heaping tablespoon of fritters mixture, then another tablespoon, and so on until the pasta is all there is. Cook for 3 or 4 minutes, until the fritters begin to turn golden brown all around, and turn them over. Cook them for another 2 minutes.
  5. Remove from the heat and serve with the rice and fresh spinach.

By Mafalda Almeida

Method:

Chickpea and carrot fritters with coriander rice

  • Ingredients:
  • 2 small carrots
  • 1 egg
  • 3 tablespoons of raw chickpeas
  • 1 teaspoon curry powder
  • 1 teaspoon paprika powder
  • 3 tablespoons soda water
  • Half an onion
  • Salt
  • 1 dessert spoon Olive oil
  • For the rice:
  • 100 g basmati rice
  • 1 clove garlic
  • 1 dessert spoon olive oil
  • 1 handful of fresh coriander
  • Salt
  1. Place the chickpeas in a food processor and grind into flour.
  2. In a pan place the olive oil, rice, finely chopped garlic and chopped coriander. Cover with 200ml of water and bring to the boil. Then set the heat to minimum, cover and let it cook until all the water evaporates.
  3. Meanwhile, grate the carrots and onion into a bowl. Add the curry powder, paprika, a pinch of salt, the chickpea flour, and the sparkling water. Stir well to coat.
  4. Heat a frying pan over the heat with the olive oil. Add 1 heaping tablespoon of fritters mixture, then another tablespoon, and so on until the pasta is all there is. Cook for 3 or 4 minutes, until the fritters begin to turn golden brown all around, and turn them over. Cook them for another 2 minutes.
  5. Remove from the heat and serve with the rice and fresh spinach.

By Mafalda Almeida

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