Instructions

1. Drain the chickpeas, then put them in a food processor.
2. Chop the shallot and garlic, then add these to the chickpeas. Add the spices and a splash of lemon juice, then blitz for a minute.
3. Grate the beetroot, carrot. Add these to the mixture and blitz again for a few seconds.
4. Add the chopped parsley and season with salt and pepper. Mix well.
5. If the mixture is too sticky or doesn’t bind well, add some chickpea flour.
6. Rest the mixture in the fridge for an hour.
7. Make a few patties (about 4-6) using your hands.
8. Heat some oil in a frying pan, then lightly coat the patties in the chickpea flour and fry them for about 3 minutes on both sides.
9. Serve warm.