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Vegan fritters by Grandpa Tassos

With the most amazing tahini dip


  1. Grate the zucchini, add a little salt and set it aside to drain.

  2. Also grate the carrots

  3. Finely chop the onion and garlic

  4. Remove the seeds from the tomato and chop it finely. Place it in absorbent paper and push it to get its liquids out. Add it to the onions

  5. and press the zucchini to remove any excess liquids

  6. Add all the ingredients to a bowl and mix well

  7. Cover and place in the fridge to tighten

  8. For the sauce, while stirring, add the lemon juice to the tahini

  9. Pour a little olive oil in a pan and sauté the onions

  10. Add the garlic and simmer with the wine

  11. Once the alcohol evaporates, add a glass of water. Add salt and pepper and bring to a boil

  12. Add the mint and cook for 2 minutes

  13. Gradually add some of the sauce to the tahini to raise the temperature and add it all to the pan.

  14. Shape the meatballs

  15. After the oil heats up, place the meatballs inside


1 zucchini (Courgette) 200 g

1 carrot 65 g

1 onion 100 g

1 small tomato 80 g

4 garlic cloves

100 g chickpea flour

1 tsp dried thyme

1 tsp freshly ground cumin seeds

1 tsp freshly ground coriander

½ tsp. freshly ground black pepper

1 tbsp. olive oil


1 tsp baking powder

¼ tsp cayenne pepper (optional)

For the dip

30 g sesame paste

½ onion finely chopped

1 clove of garlic

Juice of ½ lemon or to taste

1 tablespoon fresh mint chopped

100 ml dry white wine

100 ml water

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