Crispy Chickpea and Potato Fritters

Ingredients

• FRITTERS
• 2 medium potatoes, peeled and cubed
• 400 ml canned chickpeas, rinsed and drained
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp avocado oil
• 2 cups avocado oil, for frying
• 2 tsp potato starch
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1 1/2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• Handful fresh coriander, chopped
• 1 3/4 cups plain flour, divided
• 1/2 cup plant-based milk
• TAHINI DILL DIP
• 1/4 cup tahini
• 1/2 cup coconut yogurt
• Pinch of salt
• Squeeze of lemon juice
• Small bunch fresh dill, chopped

Method

1. Place the potato cubes in a saucepan.
2. Cover them with water.
3. Boil until fork-tender.
4. Drain the chickpeas and mash them with a fork.
5. Finely chop the onion and garlic.
6. Drain the cooked potatoes.
7. Transfer them to a large mixing bowl.
8. Heat 1 tablespoon avocado oil in a frying pan over medium heat.
9. Add the onion and sauté for 5–6 minutes.
10. Add the potato starch to the potatoes and mash until smooth.
11. Add the garlic to the onion.
12. Sauté for another 2 minutes.
13. Add the cumin, sweet paprika, smoked paprika, cayenne and salt.
14. Cook for approximately 1 minute.
15. Transfer the seasoned onion mixture to the potatoes.
16. Add the mashed chickpeas and coriander.
17. Mix thoroughly.
18. Shape into approximately eight patties.
19. Place 1 cup flour in one bowl.
20. Whisk the remaining 3/4 cup flour with the plant-based milk in another bowl.
21. Coat each fritter in dry flour.
22. Dip it in the wet batter.
23. Coat it once more in the dry flour.
24. Heat the frying oil over medium heat.
25. Fry the fritters in batches for a few minutes on each side until golden.
26. Drain them on a cooling rack.
27. Mix the tahini, coconut yogurt, salt, lemon juice and dill.
28. Serve the fritters with the tahini dill dip.