• 3 large carrots
• 1 medium onion
• 2 cloves garlic, finely chopped
• 2 tablespoons curry powder
• 1 cup chickpea flour (aka besan or gram flour). Other bean flours work great too.
• ½ cup fresh cilantro, parsley or carrot tops, finely chopped
• ¼ teaspoon ground coriander 
• ¼ teaspoon ground ginger
• ½ teaspoon cumin seeds , or ¼ teaspoon ground cumin
• ½ teaspoon fennel seeds , or ¼ teaspoon ground fennel
• ¼ cup water
• ½ teaspoon chili flakes, optional

Instructions

1. Grate the onion and the carrot. If you have it, use the grater attachment on your food processor.
2. In a large bowl add the onion, carrot and garlic and mix well. 
3. Add everything else except the water and stir together well, making sure all the spices are distributed evenly. Then add the water and stir again. Batter should be thick.
4. Leave to sit for 10 minutes or longer. 
5. Preheat oven to 400 °F. Line a baking tray with parchment paper or and drop the mixture in roughly ⅓ cup amounts. Then, flatten them evenly to about ½ inch thick. Cook for 20-25 minutes, flipping them at halfway through the cooking time.