Carrot Fritters with Tahini Yogurt Sauce
Cuisine: Middle Eastern
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
If you think the words "fritter" and "good-for-you" can't go together, this recipe aims to challenge that notion! Loaded with fresh carrots, herbs, and flax, these babies pack a powerful nutritional punch.
  • 2 Tbsp ground flax
  • 5 Tbsp water
  • 2½ C shredded carrots
  • ½ C diced green onions
  • 2 Tbsp chopped parsley
  • 2 tsp fresh minced garlic
  • 3 Tbsp chick pea flour
  • 1 tsp cumin
  • ½ tsp turmeric
  • ¼ tsp ginger
  • ¼ tsp salt
  • 1 Tbsp olive oil
  • 4 C pea shoots or other microgreens
Tahini Yogurt Sauce
  • 1 C plain Greek yogurt (consider a soy or coconut version for a dairy-free option)
  • 2 Tbsp Tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp honey (substitute with agave to make this recipe vegan)
  1. Mix together the ground flax and water in a small dish and then set aside to thicken for 10 minutes.
  2. Evenly combine the vegetables, chick pea flour, and spices and then stir in the thickened flax.
  3. Lightly coat a pan with oil and heat over medium heat. Scoop approximately ⅛ C portions of the fritter mix and form into patties. The patties will fall apart easily, but will bind nicely once they're cooked. Fry on both sides until they are golden brown.
  4. Using a hand blender or a whisk, mix together all of the ingredients for the Tahini Yogurt Sauce.
  5. To serve, lay on a bed of pea shoots or mircogreens and top with the Tahini Yogurt Sauce.
Recipe by Simple Seasonal at