Baked Carrot Fritters with Dilly Yogurt Sauce

Name: Baked Carrot Fritters with Dilly Yogurt Sauce
Yield: 6
Ingredients: 2 15-oz. cans chickpeas, rinsed and drained; 1 large egg; 4 oz. crumbled feta cheese (1/2 cup); 2 medium carrots, finely chopped (1 1/2 cups); 1/2 small onion, finely chopped (1/3 cup); 4 Tbs. chopped fresh dill, divided; 2 Tbs. chickpea or garbanzo bean flour; 3/4 tsp. salt; 1/4 tsp. freshly ground black pepper; 1 cup plain Greek yogurt; 1 tsp. white wine vinegar

These tasty baked fritters are a fun way to get your veggies

Selma Brown Morrow

Photo: Getty Images

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

The belief that eating carrots improves your eyesight can be traced to a red (or orange) herring that the British Royal Air Force threw out during World War II. To distract the enemy from discovering a newly developed radar system, British intelligence spread a rumor that RAF pilots were able to “see” enemy aircraft so well at night because they ate a lot of carrots. While a steady diet of carrots won’t restore flawed vision to 20/20, it’s true that orange and yellow carrots are loaded with beta-carotene, a pigment that the body uses to make vitamin A, an essential nutrient for overall eye health. And even if you already have perfect night-vision, these carrot fritters with herby sauce probably won’t hurt.

In this version, originally published by VT in 2015, we call for egg and dairy. You can, however, swap in your favorite vegan egg substitute and dairy-free feta and yogurt and it will still work great. Unlike most fritters, these guys are baked, not fried.