INGREDIENTS
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1 carrot (medium-large size grated)
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1 (19 ounce) can chickpeas
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1/2 teaspoon lemon zest
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1/4 teaspoon salt
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pepper (we prefer fresh ground)
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1 large egg (we use Eggland’s Best because they have 25% less saturated fat than other eggs)
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2 tablespoons flour
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2 teaspoons canola oil