2 cups yellow onion, thinly sliced (1 large onion)
1 cup carrots, grated
2 tablespoons cilantro, stems and leaves chopped
1/2 jalapeno, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
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.
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.
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.
Line a plate with paper towel and set aside.
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.
Transfer the fritters to the paper-towel lined plate. Cook the remaining fritters in batches.
Serve hot with the cumin yogurt sauce.
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.