1 medium kohlrabi, peeled and coarsely shredded 4 spring onions, sliced in ¼ inch pieces, include green tops
½ teaspoon paprika
1 teaspoon ground cumin
1 teaspoon black mustard seeds
½ teaspoon salt
⅛ teaspoon cayenne pepper
100gr chickpea flour
Vegetable oil for frying
Squeeze kohlrabi to remove the excess water.
Combined kohlrabi, spring onions, paprika, cumin, black mustard seeds, salt and cayenne pepper and set it aside.
Slowly stir in enough water to chickpea flour to form thick paste.
Add paste to kohlrabi mixture and stir until combined. Cover and set aside, at room temperature, for half an hour to develop flavor.
Pour vegetable oil, about 1cm deep, into medium, frying pan, heat over medium heat until tiny bubbles form on the tip of a chopstick submerged in the oil.
Form fritters using two teaspoons.
Flatten fritters slightly, lower gently into hot oil, fry for two minutes, turn and fry on other side for two minutes more.
Drain fritters on paper towel, sprinkle with salt and serve with a garlic tahini sauce.
Garlic tahini sauce
3 tablespoons tahini
1/2 teaspoon minced garlic
2 tablespoons water
1 teaspoon soy sauce
1 teaspoon lemon juice