chopped fresh cilantro leaves, plus more for serving
large eggs, lightly beaten
(115 g) garbanzo-fava flour or chickpea flour
Peanut or vegetable oil, for frying
Lime wedges, for serving
In This Recipe
Preheat the oven to 200°F. Set a paper-towel-lined baking sheet or an oven-safe plate in the oven. In a large bowl, combine the carrots, onions, chiles, and cilantro. Add the eggs and stir to combine.
In a small bowl, whisk together the garbanzo-fava flour, baking powder, and 1½ teaspoons salt. Add the flour mixture to the carrot mixture and stir to combine.
In a nonstick skillet, heat about ¼ inch of oil over medium-high heat. When the oil is hot, drop 2-tablespoon scoops of the batter evenly in the pan and then flatten them slightly. Cook until golden brown and cooked through, flipping halfway through, 3 to 4 minutes total.
Using a slotted spoon or a fish spatula, transfer the fritters to the prepared baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve hot with a sprinkle of salt, a wedge of lime, and some cilantro.