Vegetable Fritters with Chickpeas

First, peel the zucchini and carrots, grate them using the finest or medium side of a grater, and set them aside after squeezing out the excess liquid with your hands.

Place the cooked chickpeas in a mixing bowl and roughly mash them with a fork. Heat a dry pan over medium heat, add the mashed chickpeas, ground cumin, and smoked paprika to the pan, sauté by stirring constantly for approximately 2 minutes, then remove from the heat and let cool.

Thinly slice the green onions into rings. Crack the eggs into a wide mixing bowl and whisk with a wire whisk for approximately 1-2 minutes until frothy.

Add the squeezed grated zucchini and carrots, sliced green onions, sautéed spiced chickpeas, and breadcrumbs to the whisked eggs. Mix gently but thoroughly with a spatula until all ingredients are homogeneously combined.

Heat a wide pan over medium heat and lightly grease it. Take portions of the prepared mücver mixture using a tablespoon and place them in the pan, then flatten them by pressing down lightly with a spatula.

Fry for approximately 3-4 minutes until the bottoms of the mücvers turn golden yellow and become crispy, then turn them over with a spatula and cook the other sides in the same way, and place them on a plate lined with paper towels.