In a large bowl, combine the chickpeas, black beans, grated red beet, ras el hanout, flour, green onion, salt, and black pepper. Mash the mixture with a fork or potato masher until well combined but still chunky.

Form the Fritters

Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

Cook the Fritters

In a large skillet over medium heat, add olive oil. Once hot, add the fritters in batches, cooking for about 4-5 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

Cashew Emulsion Preparation

Blend Cashew Emulsion

In a blender, combine the soaked cashews, water, lemon juice, and salt. Blend until smooth and creamy. Adjust the consistency with more water if needed.

Pickled Jalapeño Preparation

Pickle the Jalapeños

In a small saucepan, combine the sliced jalapeño, white vinegar, sugar, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool before using.