I found this recipe on TLT ( the little things). I had carrots left from the huge bag I bought at BJ's. There were a few cans of chickpeas in the cabinet and I all needed to pick up was feta. Adapted the recipe.
3 2/3 cups canned chickpeas ( used 2 cans- rinsed them off before adding to recipe
4 carrots, peeled and grated ( shredded in Cuisinart)
2 handfuls chopped cilantro ( used parsley)
2 cups feta, crumbled
2/3 cup rice flour ( used regular flour)
2 teaspoons baking powder
Sea salt and black pepper, to taste
Vegetable oil, for frying ( used EVOO with a small amount of butter added to the EVOO)
some lemon, yogurt with mint and spinach leaves, to serve( didn't use)
Rinse and drain the chickpeas and give them a short pulse in the Cuisinart.
Add the chickpeas to a large bowl.
Shredded the carrots in the Cuisinart till they were a consistency I wanted, then add to the chickpeas.
I added the parsley which I cut fine and the feta to the chickpea and carrots.
Beat the 4 eggs before adding them to the above mixture.
Combined the flour and the baking powder and a pinch of salt and pepper in a small bowl and then added to chickpea/carrot mixture and mix well.
Pour a small amount of EVOO into a fry pan and also add a pat of butter to the EVOO. When the oil started to sizzle, added formed fritters and cook until brown on each side.