• You can watch the short video for visual instructions.

  Grate the zucchini, potatoes, and carrot. Then squeeze out as much liquid as possible using a nut-milk bag, cheesecloth, or a clean kitchen towel.
• Add the veggies to a skillet and stir in all spices. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat.
• Add in the chickpea flour and stir with a spatula to combine. Let the mixture cool, until you can touch it.
• Shape the mixture into 6 patties, using your hands. You can choose between the following three cooking methods:

Air-Fry

• Cook at 380 °F (195 °C) for 15 minutes in your air fryer (flip after 10 minutes). I recommend spraying the basket of your air fryer with a little oil before adding the patties, otherwise, they may stick.

Pan-Fry

• Heat some oil in a frying pan and place 3-4 patties in it. Fry on both sides until crispy (about 4-5 minutes per side).

Bake

• Preheat the oven to 400 °F (205 °C) and bake the patties for 35-40 minutes on a lined baking sheet (flipping after 20-25 minutes). For a crispier result, I recommend spraying the patties with a little oil before baking and after flipping.
• Enjoy with a dip of choice, e.g. this vegan ranch dressing.