Steps

• Pour the chickpea flour into the water and mix well to dissolve it.

  Let the batter rest for at least a couple of hours, but preferably longer.

  Prolonged resting makes the chickpea flour more digestible. I’ve even tried leaving it in the fridge until the next day (24 hours) and indeed it is much more digestible.

  Add a drizzle of oil to the batter (optional).

  

• Grate the carrots or slice them into julienne strips.

  You can use a vegetable slicer or a simple grater.

  For this recipe, I dusted off the manual grater that I used years ago and had put aside for a while, exactly this one:

  

• A tool, this three-legged grater, to which I am attached because it reminds me of my grandmother, and also myself three decades ago when I didn’t own any of the appliances I have now. 😊

  There are now many types of graters and slicers, both manual and electric. If you are looking for one, the two I mentioned under Tools are this manual one, similar to mine, and this electric one.

• Once the carrots are grated (or julienned), you can proceed in two ways, both effective.

  First method: add the grated carrots to the chickpea batter (after resting) and mix in the herbs and minced garlic.

  Second method: sauté the carrots in a pan with minced garlic, herbs, and a splash of oil for a few minutes to flavor and slightly tenderize them, then let them cool a bit before adding them to the batter.

  Now, scoop spoonfuls of the chickpea flour + carrot mixture onto a preheated crepe maker (or non-stick pan) brushed with a little oil.

  Cook the chickpea flour fritters with carrots for a few minutes on each side. The cooking time may vary depending on the thickness of the fritters.

  If you want them thinner, you can press them down with the back of a spoon or a spatula after flipping them.

  

• Serve the chickpea flour fritters with carrots hot, warm, or cold.

  

• They are also great as finger food for an appetizer! 😋

  

• And here’s how they look inside:

  (the hand is my daughter Flavia’s, kindly lent for the evening photo session 😊)

  

• Variation with added zucchini:

  Given my children’s aversion to certain vegetables, which I’ve always been accustomed to 😅 (even though they are now “all grown-up” kids!), I continue to persevere in my attempts to get them to eat vegetables by hiding especially those “green-colored” ones. 😜 This time I tried zucchini.

  

• If you need to get your reluctant kids to eat vegetables, chickpea flour fritters are very well-suited for this purpose, as the distinctive chickpea flavor remains predominant.

  So much so that even Flavia, the anti-zucchini family member, has approved them ohhh yeah! 🙋‍♀️