I discovered this recipe for Chickpea, Feta and Carrot Fritters in a new Donna Hay cookbook I found at the library. (Thank goodness for the cookbook section of the library because I wouldn’t be able to keep up with my cookbook-reading habit otherwise!) I love Middle Eastern food and had been craving felafel, so this was a good alternative. Served with some hot fresh naan, salad, and minted yogurt, it was a delicious vegetarian dinner.
2 cans chickpeas, drained and rinsed
4 small carrots, peeled and grated
1 cup chopped cilantro leaves
300g firm feta, chopped
1/2 cup rice flour (I used hard wheat flour)
2 tsp baking powder
sea salt and cracked black pepper
vegetable oil, for frying
Place the chickpeas in a bowl and roughly mash with a fork. Add the carrot, cilantro, and feta, and mix to combine. Add the eggs, flour, baking powder, salt and pepper and mix well.
Heat 1 cm oil in a large frying pan over medium heat. Add large spoonfuls of the mixture ot the pan and cook, in batches, for 2-3 minutes each side or until golden. Drain on paper towel. Serve warm.
From Simple Dinners by Donna Hay