Instructions

Grate the zucchini and carrot.

Squeeze out excess water using a cloth or cheesecloth.

Mash the boiled chickpeas with a fork in a deep bowl.

Add the squeezed zucchini and carrot to the chickpeas.

Beat the egg in a separate bowl and add it to the mixture.

Add whole wheat flour and mix well. Shape the mixture by hand and cook in a pan with olive oil until golden brown.