Budget Chickpea Flour, Carrot and Onion Patties with Paprika Yogurt Sauce

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 4 minutes until softened. Stir in the garlic and cook 1 minute more. Add the grated carrot and cook for 2 minutes, just to remove some moisture. Remove from the heat and let cool slightly.

2. 2

   In a large bowl, whisk the chickpea flour with the water until smooth. Add the beaten egg, half of the sweet paprika, the ground cumin, 3/4 teaspoon of the salt, and the black pepper.

3. 3

   Add the warm onion, garlic, and carrot mixture to the bowl along with the chopped parsley. Mix well until you have a thick batter that is still easy to spoon. Let it rest for 5 minutes so the chickpea flour can hydrate.

4. 4

   While the batter rests, make the sauce. In a small bowl, mix the plain yogurt, lemon juice, the remaining sweet paprika, and 1/4 teaspoon salt. Set aside.

5. 5

   Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Form 8 patties by dropping portions of batter about 2 tablespoons each, then flatten them lightly with a spoon.

6. 6

   Cook the patties for 3 to 4 minutes per side, until golden and firm in the center. If you prefer to finish them in the oven, place them on a greased tray and bake at 392°F / 200°C for 8 to 10 minutes after browning both sides.

7. 7

   Serve the patties hot with the paprika yogurt sauce on top or on the side.