Carrot and cumin fritters with tahini and coriander yoghurt

From Charred by Genevieve Taylor
Makes about 12–14, serving 4

So quick and easy to make, these spiced carrot fritters are made with protein-rich gram (chickpea) flour, which is now readily available in bigger supermarkets.

250g (9oz) carrots, coarsely grated
1 medium red onion, finely chopped
100g (1 cup) gram flour (chickpea flour)
100ml (1/3 cup) cold water
2 large eggs
1 tbsp cumin seeds, toasted and
roughly ground
1 tsp smoked paprika
salt and freshly ground black
a little vegetable oil, for frying a little chopped red chilli, to
For the tahini and coriander yogurt
200g (11⁄2 cups) Greek yoghurt 3 tbsp tahini
1 clove of garlic, crushed
a generous handful of coriander
(cilantro), chopped.

Stir together the carrot and onion in a mixing bowl, then add the gram flour, water, eggs, cumin and smoked paprika. Season well with salt and pepper and beat together until evenly combined. Set aside for 20 minutes.

For the sauce, stir together the yoghurt, tahini, garlic and coriander and season to taste with salt and pepper.

When you are ready to cook, set a plancha, or a heavy-based frying pan, over the barbecue or on the hob. Heat for about 7–10 minutes, or until a few drops of water sizzle instantly.

Once hot, brush the plancha or pan with a little vegetable oil. Use a tablespoon to drop in dollops of carrot batter and cook for about 2–3 minutes each side. Reduce the heat a little if they are browning too quickly.

Transfer to a plate and keep warm while you cook the rest of the fritters.

Serve hot, with a little of the yoghurt sauce spooned over and a sprinkling of red chilli.