Method
Preheat the oven to 190° in ventilated mode.
In a bowl, combine 150 g of chickpea and sorghum flour, a pinch of chilli, a pinch of salt, a flat teaspoon of baking powder and mix. Add 130 g of cold water to make a thick batter. Set the dish aside.
Using a large-hole grater, grate the carrots and celery root, then thinly slice the onion. Add the vegetables to the batter and mix. Add the chopped parsley. Mix the ingredients well.
Grease a non-stick baking tray or cover it with baking paper and then grease the paper using a brush. Using a spoon, shape flat fritters and place them on the tray. Dress with a little oil and bake in the pre-heated oven for 15-20 minutes until golden.
Serve the fritters with Greek yoghurt and dressed with EVO oil, salt, a pinch of chilli and mint leaves.
