Spicy Carrot Tempeh Fritters with Harissa

5 from 1 vote

Delicious and crispy carrot and tempeh fritters with a spicy kick from the Harissa paste. Great as a snack or quick lunch or dinner.

Prep Time12

Cook Time15

Total Time30

Course: Breakfast, lunch, Main Course

Cuisine: Mediterranean, Vegan

Diet: Vegan

Servings: fritters

Calories: 74kcal

250 g carrots
200 g firm tempeh grated
2 tablespoon thyme dried or fresh
2 teaspoon smoked paprika
2 teaspoon cumin powder
2 teaspoon harissa paste
3 cloves garlic crushed
100 g chickpea flour
45 g potato starch OR cornstarch (aka corn flour in UK/Aus)
100 ml water to bind the fritters MORE if you need it- add tablespoon by tablespoon
1 teaspoon flakey sea salt
1 teaspoon pepper
25 ml vegetable oil for pan frying

Grate the tempeh and carrot. Finely chop the garlic and herbs (if using fresh)
Add the grated tempeh, carrot, spices, harissa chickpea flour, corn starch and all the seasonings to a large bowl and mix.
250 g carrots, 200 g firm tempeh, 2 tbsp thyme, 3 cloves garlic , 100 g chickpea flour, 45 g potato starch
Add water bit by bit as you mix, until you get a thick, chunky batter that sticks the carrots and tempeh together in the bowl. - if needed Add a kittle more water tablespoon by tablespoon until you get the desired batter.
100 ml water, 1 tsp flakey sea salt, 1 tsp pepper
Use an ice-cream scoop to scoop out portions of the fritters. The size will determine how many fritters you end up with.
Add the vegetable oil to a frying pan and allow it to get to a medium-high heat. Add the fritters in batches of 3 or 4 to the frying pan and squish down with a spatula so they form flat pancake style shapes.
25 ml vegetable oil
Cook the fritters until crispy on one side, then use a spatula to carefully flip. Cook the other side of the fritter until golden brown. Be careful- carrots tend to burn pretty easily.
Lay the fritters out on a paper towel or wire rack to allow any excess oil to be removed.
Serve with tahini sauce (like the one in the photo), hot sauce or even ketchup!

The dipping sauce in the photos is my Herby Tahini Dipping Sauce except with some harissa added to it instead of the herb oil.

https://theveganlarder.com/creamy-tahini-sauce-with-herb-oil/

Instead of pan frying the fritters you can either:

Oven bake: Lay out balls of the fritter mixture on a parchment lined baking tray. Press the fritters down with a spatula and spritz with a little oil. Bake at 180c/360f for 15-20 minutes until golden brown.
Air Fry: On an air fryer rack, gently press down on the fritters to make the fritter shape. Spritz with oil and air fry at 180c/360 for around 10 minutes or until crispy.

Please NB: I made lots of small mini fritters in the photos, usually I use a larger scoop but I wanted these to fit into my pita breads!