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Chickpea and Carrot Pancakes

Vegetables, also Vegetarian Foods

Chickpea and Carrot Pancakes
1 cup dried chickpeas, soaked overnight in lots of water, then drained, their water discarded
1 teaspoon coarse salt
1/4 teaspoon coarsely ground pepper
3 carrots, peeled and coarsely grated
1 cup lard or vegetable oil
1. Mash chick peas, add the salt and pepper, and the carrots, and mix well. Then shape into small pancakes.
2. Heat oil, and fry about one third of the pancakes on one side then the other side until they are crisp, then drain them and set aside on paper towels. Repeat until all are fried, then serve with green sauce on the side.

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