Roasted carrots never fail to bring warmth and color to the table, but when paired with bold flavors and crunchy bites, they become something truly special. This recipe combines sweet, tender carrots with crispy chickpea fritters, a spicy harissa vinaigrette, and a sprinkle of fresh pomegranate seeds for brightness. It’s a dish that looks stunning and tastes even better, perfect for family-style dining.
About Our Roasted Carrots with Harissa Vinaigrette and Chickpea Fritters
What makes this recipe stand out is the balance of textures and flavors. The carrots are soft and earthy, the fritters add a golden crunch, and the vinaigrette brings a kick of spice that ties everything together. Finished with frisse for freshness and pomegranate seeds for a juicy pop, this platter is both nourishing and eye-catching. Whether you’re hosting a dinner party or simply want to elevate your weeknight meal, this roasted carrot and chickpea fritter salad is a crowd-pleaser.
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Carrots, Harissa Vinaigrette, Chickpea Fritters, Pomegranate Seeds
Description
This vibrant dish combines roasted carrots with crispy chickpea fritters, tossed in a bold harissa vinaigrette. Finished with frisse and pomegranate seeds, it’s a colorful, flavorful platter perfect for sharing.
Ingredients
- Roasted carrots
- 3 bunches of multi-colored carrots with tops
- Salt to taste
- Ground coriander to taste
- Extra virgin olive oil
Chickpea Fritter (Panisse):
- 205 grams chickpea flour
- 15 grams minced garlic
- 15 grams minced shallot
- 3 grams ground coriander
- 7 grams salt
- 2 grams ground turmeric
- 980 grams whole milk
Harrisia Vinaigrette:
- 2 medium shallots, rough chopped
- 2 Tbsp miso paste
- 1 Cup white balsamic vinegar
- 120 grams harissa
- 3.5 cups canola oil
To Assemble Family Style:
- Roasted carrots
- Pom seeds
- Harissa vinaigrette
- Chickpea fritter
- 3 heads cleaned frisse
Instructions
- Preheat the oven to 325. Take tops off of carrots and set them aside.
- Rinse carrots under cold water and dry thoroughly, removing all excess dirt and debris. Toss with a light coating of evoo and season with salt and ground coriander.
- Lay in a single layer on a baking sheet and roast in 15 min intervals until soft to the touch, roughly 45 min. Cool completely.
Chickpea Fritter (Panisse):
- Sweat garlic and shallots in a medium saucepan, then add dried spaces and toast. Add milk next and bring to a scald.
- Slowly add chickpea flour while blending with a hand blender until fully incorporated.
- Continue to blend aggressively while the mixture cooks. When mixture pulls away from the sides, pour into an oiled 8 by 8 baking dish and let chill overnight uncovered.
- Once chilled cut into inch by inch cubes and set aside.
Harrisia Vinaigrette:
- Combine all ingredients except oil in the blender.
- Blend on high while incorporating oil, salt to taste.
To Assemble Family Style:
- Preheat 3 inches of oil in a saute pan until a candy thermometer reads 350.
- Lightly fry chickpea fritters on both sides and drain on a plate lined with paper towels. Season with salt.
- In a large bowl toss chilled roasted carrots with a light coating of Harissa vinaigrette and salt and pepper to taste. Spoon carrots into a serving bowl.
- Toss frisse in same bowl and spoon over carrots and curd then place fried fritters randomly on the platter as well. Sprinkle with pom seeds and serve.
Food and Recipes by Curtis Gamble of Station
Styling by Keith Recker
Photography by Dave Bryce
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