Super Crispy Chickpea Fritters

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

1. Peel the potatoes and chop into cubes. Transfer to a stock pot and add enough water to cover the potatoes. Boil until fork tender.
2. Rinse and drain the canned chickpeas. Mash with a fork and set aside. Finely chop the onion and garlic.
3. Strain out the potatoes and transfer to a large mixing bowl.
4. Heat a frying pan to medium heat. Add 1 tbsp avocado oil followed by the onions and sauté for 5-6 minutes.
5. Add potato starch to the potatoes and mash.
6. 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.
7. Add the mashed chickpeas and chopped cilantro to the potato mixture. Mix with hands.
8. Shape the mixture into pucks (about 1/3 cup each).
9. 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.
10. Roll each fritter in the dry flour, then in the wet mixture, then back in the dry flour.
11. 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.
12. Let the fritters rest on a cooling rack.
13. Prepare the dipping sauce by combining tahini, coconut yoghurt, salt, lemon juice, and chopped dill in a bowl.
14. Garnish the dip with additional dill and serve with the fritters.