1. Blend or mash together eggs, chickpeas, spices, flour and milk. Fiddle with the flour and milk until you get a mixture that's thick and moist.
2. Grate the zucchini and carrot. Finely chop the onion and garlic. Roughly chop the mint leaves Add all the veggies to the batter and combine.
3. Use a measuring cup or soup ladle to portion out the batter and fry into fritters.
Can be served with natural yoghurt mixed with tahini or cumin or lemon juice for extra flavour