2.5 cups grated carrots
1 cup garbanzo bean flour
1 Tbsp curry powder
1 tsp salt
3/4 cup cold water
1. Squeeze liquid from grated carrots and pat dry. In a large bowl combine garbanzo bean flour, curry powder and salt. Whisk in cold water until smooth. Stir in carrots and mix until well coated. Set aside for 15-30 minutes before cooking.
2. In a large nonstick skillet over medium-high heat with 1/4 cup vegetable oil. Once the oil is hot, divide batter into 8 portions. Working in batches, drop each portion into the skillet. Flatten batter out with the bottom of a spoon and cook until browned and crisp on the bottom, approximately 3 minutes per side. Remove from skillet onto paper towels and sprinkle with salt.
3. Serve with mango chutney.
Recipe adapted from Purple Carrot