Prepare the vegetables

• Grate the carrot and the zucchini.
• Squeeze the grated zucchini well to remove excess moisture.
• Finely chop the onion and mince the garlic.

Mash the chickpeas

• Place the drained chickpeas in a bowl and mash them with a potato masher, leaving some texture.

Mix the fritter batter

• Add the grated vegetables, onion, garlic and chopped parsley to the chickpeas.
• Stir in the chickpea flour, cumin, coriander, paprika, salt and pepper.
• Mix until the mixture holds together when pressed.

Shape the fritters

• Shape the mixture into small patties with damp hands.

Pan-fry the fritters

• Heat the olive oil in a frying pan over medium heat.
• Fry the fritters for a few minutes on each side until golden brown and firm.

Serve

• Serve the fritters warm with a dip or salad of your choice.