Name: Super Crispy Chickpea Fritters
Cook time: 6 min
Yield: 4 servings
Ingredients: 2 medium potatoes; 400ml canned chickpeas; 1 onion; 3 pieces garlic; 1 tbsp + 2 cups avocado oil; 2 tsp potato starch; 1 1/2 tsp cumin; 1 1/2 tsp sweet paprika; 1 1/2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp salt; handful of chopped cilantro; 1 3/4 cups all purpose flour; 1/2 cup plantbased milk; 1/4 cup tahini; 1/2 cup coconut yoghurt; pinch of salt; squeeze of lemon juice; small bunch of fresh dill

Method

Peel the potatoes and chop into cubes. Transfer to a stock pot and add enough water to cover the potatoes. Boil until fork tender.
Rinse and drain the canned chickpeas. Mash with a fork and set aside. Finely chop the onion and garlic.
Strain out the potatoes and transfer to a large mixing bowl.
Heat a frying pan to medium heat. Add 1 tbsp avocado oil followed by the onions and sauté for 5-6 minutes.
Add potato starch to the potatoes and mash.
Add garlic to the pan and sauté for a couple of minutes. Add cumin, sweet paprika, smoked paprika, cayenne pepper, and salt. Stir and cook for about a minute. Transfer to the mashed potatoes.
Add the mashed chickpeas and chopped cilantro to the potato mixture. Mix with hands.
Shape the mixture into pucks (about 1/3 cup each).
Set up a breading station with 1 cup of flour in one bowl and 3/4 cup of flour whisked with plantbased milk in another.
Roll each fritter in the dry flour, then in the wet mixture, then back in the dry flour.
Heat 2 cups of avocado oil in a frying pan over medium heat. When bubbles form around a bamboo chopstick, fry the fritters in batches for a few minutes until golden brown, turning to cook evenly.
Let the fritters rest on a cooling rack.
Prepare the dipping sauce by combining tahini, coconut yoghurt, salt, lemon juice, and chopped dill in a bowl.
Garnish the dip with additional dill and serve with the fritters.