3/4 Cup Chick Peas
2 Potatoes (white or sweet)
1 Carrot, shredded
2 Cloves Garlic
5 TBSP Almond Flour
1 TBSP Ground Cilantro
1 1/2 TSP Cumin
1 TSP Turmeric
1/2 TSP Ground Black Pepper
1/2 TSP Chili Powder
1/2 TSP Ground Ginger
Salt to taste
Mint Dipping Sauce Ingredients:
1 Cup Unsweetened Yogurt (We used coconut)
1/2 Cup Fresh Mint Leaves, Chopped
1 Small Garlic Clove, Minced
Small squeeze of fresh lemon juice
Salt & Pepper to taste
Pre heat oven to 400F.
Sauté the chick peas in a little oil until they start popping. Peel and grate both the potatoes and the carrots.
In a large bowl, combine the potatoes and carrots with the cooked chick peas, the garlic, the onion, the flour and the curry spices. Start mixing with your hands! Make them into small patty shapes.
Place in oven for around 20 minutes, turning halfway through.
Note: For a crispier fritter, after they have cooked in the oven, place in a frying pan in a little oil and fry each side for 2 minutes!
Mint Dipping Sauce Directions:
Combine all ingredients and stir well. Leave in fridge for a minimum of an hour for flavors to mix!