Drain chickpeas thoroughly and pulse in a food processor to roughly chop.
Add grated carrot, baby marrows, onion, garlic, cumin, ground and chopped coriander, parsley, chilli powder, flour and
seasoning and pulse to combine.
Gently form mixture into patties about 10cm in diameter by 2-3cm thick.
Dust with a little fl our and fry for about 3-5 minutes, or until crispy and heated through.
Slice rolls in half and toast.
Place patties on roll bases and serve with sliced tomato, rocket and a dollop of chutney.For more braai recipes and tips visit Pick n Pay Braai.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.