Ingredients
- 1 x 400g tin chickpeas, drained (reserve 2 tbsp liquid / aquafaba if needed)
- 1 tbsp vegetable oil
- 2 medium onions, finely chopped
- 75–100g breadcrumbs
- 300g carrots, finely grated
- 15g fresh coriander, chopped
- 1–2 tsp rose harissa paste (adjust to taste)
- 1 medium egg, lightly beaten (or 1–2 tbsp aquafaba for vegan option)
- Salt and black pepper, to taste
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