Instructions

1. To make the yogurt sauce: In a small bowl, stir together the yogurt, cumin, lemon juice, cilantro and salt. Taste for seasoning; add more salt or lemon juice to your taste and set aside.
2. In a medium bowl, whisk together the chickpea flour, cornmeal, baking powder, salt, ground cumin, fennel seeds, and turmeric. Add the lemon juice and 7 tablespoons of the water. Mix to combine. The consistency should be like thick cream. If it seems thin, add a touch more chickpea flour, or if it is too thick you can add a bit more water.
3. Add the sliced onions, grated carrot, cilantro, jalapeno, garlic, and ginger to the batter and stir until all the vegetables are coated in the batter.
4. Line a plate with paper towel and set aside.
5. Heat a skillet over medium heat; use a nonstick pan or a tiny bit of cooking oil. Once it is hot, add the batter one tablespoon at a time, using the back of the spoon to flatten them out a bit. Depending on the size of your pan, you can cook about 4 at a time without crowding them. Fry the fritters for about 2-3 minutes on the first side, until a deep golden brown. Flip and cook for another 2 minutes or so.
6. Transfer the fritters to the paper-towel lined plate. Cook the remaining fritters in batches.
7. Serve hot with the cumin yogurt sauce.
8. Note: To keep the fritters warm while you cook the rest of the batch, you can place them on a baking sheet in a 325F oven.