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Vegan carrot fritters with lemon tahini on a white oval platter.

Vegan Carrot Fritters

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  • Author: Alexandra Shytsman
  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Total Time: 50 minutes
  • Yield: 10 fritters 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: n/a
  • Diet: Vegan


These vegan carrot fritters (adapted from Deliciously Ella) are made with sweet corn and gluten-free chickpea flour. Bright lemony tahini is the perfect compliment.



For the Fritters

  • 2 large or 4 small carrots (1/2 pound)
  • About 3 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, finely diced
  • Fine sea salt
  • 2 medium garlic cloves, minced
  • 1 teaspoon ground coriander (see note 1 below)
  • 1/2 teaspoon smoked paprika
  • Freshly ground black pepper
  • One 15-ounce can corn
  • 1/3 cup chickpea flour (note 2)
  • 2 tablespoons arrowroot starch or cornstarch
  • A handful of cilantro or parsley, minced

For the Sauce (note 3)

  • 1/3 cup well-stirred tahini
  • 2 tablespoons fresh lemon or lime juice
  • 1 small garlic clove, crushed, grated, or finely minced
  • 1/4 teaspoon fine sea salt
  • About 1/3 cup water


  1. Peel and grate the carrots – either with a box grater or food processor fitted with the shredding attachment. (You should have about 2 cups carrots). Set aside.
  2. Heat 1 tablespoon oil in a large non-stick skillet over medium-low heat. Add the onion with a pinch of salt and cook until translucent, about 5 minutes.
  3. Add the carrots, 2 minced garlic cloves, 1 teaspoon coriander, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a few grinds of pepper. Cook until the carrots are softened, stirring frequently, about 5 minutes.
  4. Meanwhile, drain and rinse the corn in a mesh strainer; shake off all the excess water. If you already used a food processor to prep the carrots, use it again to puree the corn into a chunky paste (no need to rinse out the bowl). If you don’t have a food processor, use a blender.
  5. Transfer the carrot mixture to a large bowl (reserve the skillet) and add the corn puree, 1/3 cup chickpea flour, 2 tablespoons starch, and the herbs. Stir to combine well. Chill in the fridge until the mixture has cooled and thickened a bit, about 30 minutes.
  6. Meanwhile, make the sauce. In a medium bowl, combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and a splash of water. Whisk until smooth. Then add about 1/4 cup more water and whisk to incorporate (at first it may seem lumpy, but keep going and it’ll come together).
  7. Heat a thin layer of oil in the skillet where you cooked the carrots. Scoop some of the dough into your hand and form into a smooth patty. Place in the skillet and repeat with the rest of the dough. Cook until the bottoms are golden brown, 3 to 5 minutes, then flip gently and cook the other side. If the fritters seem reluctant to flip, give them a minute before trying again.
  8. Serve hot, with tahini sauce.


  1. If you don’t have ground coriander or don’t like the flavor, skip it.
  2. If you don’t have chickpea flour, substitute with regular all-purpose flour, starting with 1/3 cup and adding more if needed later. If subbing with AP flour, there’s no need to use arrowroot/cornstarch.
  3. Don’t feel like making the tahini sauce? Eat these with a dollop of yogurt (dairy or vegan) instead.


  • Serving Size: 2 fritters, w/o sauce
  • Calories: 170
  • Fat: 3.4 g
  • Carbohydrates: 13.4 g
  • Fiber: 1.8 g
  • Protein: 2 g