Step 1

Grate/shred the zucchini and add to a bowl using a grater or processor. Lightly press the zucchini in a paper towel if there is too much moisture.

Step 2

Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.

Step 3

Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps).

Step 4

Make the Turkish spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat 1/2 tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.

Step 5

Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.

Step 6

Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.

Step 7

To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.

Step 8

Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.