Have a can of chickpeas? Try this!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Peel the potatoes, cube them, and boil in enough water to cover until fork tender; watch them, as they can boil over.
2. Rinse and drain the chickpeas, mash them with a fork and set aside. Finely chop the onion and garlic.
3. Drain the potatoes and transfer them to a large bowl.
4. Heat a frying pan on medium. Add 1 tbsp avocado oil, then the onion, and sauté 5-6 minutes. Meanwhile, add the potato starch to the potatoes and mash.
5. Add the garlic to the pan and sauté a couple of minutes. Add the cumin, sweet paprika, smoked paprika, cayenne and salt, stir and cook about 1 minute. Transfer to the mashed potatoes, then add the mashed chickpeas and a handful of chopped cilantro.
6. Mix by hand, then shape into pucks using about 1/3 cup of potato mixture each. Repeat until all the mixture is used.
7. Set up two bowls: one with 1 cup flour, one with 3/4 cup flour. Whisk the plant-based milk into the 3/4 cup of flour.
8. Coat each fritter in the dry flour, then the wet mixture, then the dry flour again. Repeat for all fritters.
9. Heat 2 cups avocado oil in a frying pan on medium for a few minutes. It is ready when a bamboo chopstick inserted in it shows fast-moving bubbles. Fry the fritters in two batches, a couple of minutes per side, until golden brown.
10. Rest the fritters on a cooling rack.
11. For the dip: combine the tahini, coconut yoghurt, a pinch of salt, a squeeze of lemon juice and chopped fresh dill in a bowl. Plate the dip and garnish with more dill.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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