2 x 400 g cans drained and rinsed chickpeas
2 grated carrots
¼ cup Moroccan spice blend
3 lightly beaten cage-free eggs
½ cup plain flour
olive oil, for cooking
- Place chickpeas into a food processor and roughly chop. Transfer to a bowl and add carrot, Moroccan spice mix, eggs and plain flour.
- Heat enough olive oil to coat the base of a non-stick frying pan over medium-high heat. Working in batches, drop ¼ cup portions into pan and cook for 2-3 min on each side or until golden and cooked through. Drain on paper towel. Serve with salad and tzatziki dip. Garnish with shredded spring onions.