Pic of Harissa carrot fritter pittas

Harissa carrot fritter pittas

Show ingredients

Vegetarian mains

Harissa carrot fritter pittas

Main Serves 2 30 min
These carrot fritters are a simple and swift way of turning a handful of ingredients into a tasty meal. You can play around with the spices; a mild curry powder works also well. The fritter mix may seem a bit wet but the chickpea flour forms a batter that binds it when cooked. Take care when flipping them as they can be a little fragile until fully cooked.


  • ½ cucumber
  • 2 tbsp cider vinegar
  • ½ tbsp light brown sugar
  • salt and pepper
  • 2 large or 3 small carrots
  • 1 shallot
  • 1 lemon
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • 1 tsp dried coriander leaves
  • 1 tbsp harissa
  • 150g yogurt
  • 3 tablespoons chickpea flour
  • oil for frying e.g. sunflower
  • 4 pitta breads
  • 1 tsp poppy seeds
  • 50g salad leaves
Image of Harissa carrot fritter pittas


Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Cut the half cucumber in half, lengthways, and remove the soft seedy core with the tip of a teaspoon. Thinly slice the cucumber.
  • Step 2

    In a shallow bowl, mix the vinegar with the sugar and a generous pinch of salt, until the sugar and salt dissolve. Mix the cucumber into the vinegar. Leave to marinate, turning occasionally, while you continue.
  • Step 3

    Peel and coarsely grate the carrots. Peel and grate the shallot. In a bowl, mix the carrot, shallot, 2 tbsp lemon juice, cumin, smoked paprika, turmeric and dried coriander leaves. Season and leave them to sit for 5 mins.
  • Step 4

    Meanwhile, preheat your oven to 180°C/Gas 4. Stir the harissa into the yogurt. Add the chickpea flour to the carrots then mix in 3 tbsp (45ml) water.
  • Step 5

    Heat a shallow layer of oil in a frying pan, to a medium heat. Cooking in batches (approx. 6 at a time), dollop heaped dessertspoons of carrot mix into the pan and flatten them with the back of the spoon.
  • Step 6

    Fry the fritters until golden, then gently turn them over and cook the other side. Keep any cooked fritters on a tray in the oven. You should get about 12 fritters in all.
  • Step 7

    Warm 4 pittas in the oven for 2-3 mins. Drain the vinegar away from the cucumber. Mix the poppy seeds with the cucumber.
  • Step 8

    Split the pittas open to create a pocket. Divide the fritters between the pittas and stuff in the salad leaves, cucumber and a dollop of harissa yogurt.

You may also like…