INGREDIENTS
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4 carrots, sliced
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2 cups chickpeas, rinsed, drained
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1 egg, lightly beaten
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1/4 cup chopped parsley
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1/4 teaspoon chili powder
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⅛ teaspoon cayenne pepper
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1//8 teaspoon cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup panko or gluten-free breadcrumbs
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2 Tablespoons olive oil