Ingredients 1 carrot
1/4 grated zucchini
400g can chickpeas
2 cloves garlic
2 tablespoons fresh parsley leaves
1 teaspoon ground coriander
1 teaspoons mild paprika
1 1/2 teaspoons ground cumin
1/3 cup dried breadcrumbs, plus more if you want to crumb them
1/4 cup oil, for cooking
Combine drained chickpeas, minced garlic, egg, herbs, spices, and breadcrumbs in a food processor.
Season with salt and pepper and blend until chopped and mixture starts to form a chunky paste.
Grate the carrot and zucchini into a bowl and mix in the paste.
Place the mixture in refrigerator for 1 hr to firm up.
Heat oil in large frying pan. Form the mixture into patties and roll in extra breadcrumbs (optional). Cook the patties in hot oil (about 5-8 at a time) until golden.
Remove from pan and drain on paper towels. Repeat until all the mixture is cooked.