Start by running the Zucchini (2) through the food processor until the bits are quite small but still retain some texture and aren’t mushed up. Place zucchini into a strainer, sprinkle with salt, and let sit 10-15 minutes.
Make your flax egg by mixing the Ground Flaxseed (2 tablespoon) with Water (4 tablespoon) in a small bowl or ramekin. Place in the fridge to cool for 10-15 minutes.
In the meantime, run the Carrot (4), Red Onion (1), Fresh Cilantro (1 cup), and Garlic (4 clove) through the food processor as well and then place into a big mixing bowl.
Preheat oven to 400 degrees F (200 degrees C).
Add the zucchini to the carrots and other veggies and then top with the Chili Powder (2 teaspoon), Ground Cumin (2 teaspoon), Ground Coriander (1/2 tablespoon), and Curry Powder (1/2 tablespoon) plus an additional teaspoon. Stir with a wooden spoon or spatula to evenly mix.
Remove the flax egg from the fridge and add it to the mixture as well as the juice of a Lemon (1/2). Stir well.
Next, add the Chickpea Flour (1 cup) in 1/4 cup increments until the batter starts to take on a more sticky consistency. The batter won’t stick together like a meatball, it will be much more loose but still feel a bit sticky.
Cover two baking sheets with parchment paper and use cooking spray on the parchment paper as well. These things like to stick!
Using a spoon, mold the fritters into circles on the parchment paper. You can also use your hands, but that’s a pretty messy ordeal.
Place in the oven for 25 minutes.
Flip, and then bake for another 15-20 minutes, monitoring closely in the last few minutes. If you want even more crisp to the fritter, you could also broil the last minute or so.
While the fritters are baking, mix the Coconut Milk (1 cup), Agave Syrup (1 teaspoon), juice of a Lime (1/4), Corn Starch (1 teaspoon), and Ground Ginger (3/4 teaspoon) together.
Serve the fritters topped with ginger coconut sauce and a touch of cilantro for garnish. Enjoy!