• Preheat your oven to 425°F or your air fryer to 400°F
• Rinse and drain your chickpeas and set aside.
• Grate your vegetables and using a paper towel squeeze out as much excess water you can from the zucchini.
• In a food processor or high powered blender combine chickpeas, onion and lime juice and mix until smooth.
• In a large bowl add blended chickpea mixture, shredded zucchini and carrots, all spices, flour and breadcrumbs and mix until fully combined. Form the chickpea mixture into small patties (using about 2 tablespoons in each).

For the oven version:

• OPTIONAL for crispy fritters: Heat a large pan on medium high heat. Add enough vegetable oil to cover the pan. Once the oil is hot, fit as many fritters as you can onto the pan. Cook until browned (about 5 minutes). Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
• Once fritters are browned, place them on a prepared baking tray and bake in the oven for about 20-30 minutes (flipping halfway).

For the air fryer version:

• Spray the bottom of your air fryer basket with non stick cooking spray. Arrange as many fritters as your can fit in a single layer along the bottom of your basket. Air fry for 20 minutes, flipping half way. Repeat until all fritters are cooked.