Grate the onion and the carrot. The grater attachment on a food processor does this job quickly and easily.
In a large bowl add the onion, carrot and garlic and mix well.
Add everything else except the water and stir together really well making sure all the spices are distributed well then add the water and stir again. You should have a really thick batter.
At this stage leave it to sit for at least 10 minutes but longer is fine.
If cooking in the oven preheat to 400•F. Line a baking tray with parchment paper or a Silpat 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 half way through the cooking time.
If cooking on a griddle or in a fry pan, heat over a medium heat then add roughly ⅓ cup amounts, flattening them evenly to about ½ inch thick. Cook for 5 - 6 minutes each side or until golden brown.
I use a combination of many different spices to give maximum flavour but these are totally customizable. The blend listed in the recipe is how I like my fritters, using what I regularly have in my pantry but in this recipe you have complete control. If you don’t have one of the spices or if there is one you don’t care for, omit it. You can use something else instead or not. They are good with just the curry powder and none of the other spices if that is all you have. Sometimes I add cilantro, sometimes I add parsley and sometimes I use the finely chopped green carrot tops. Play around with what you like best. A long as you keep the carrot, onion, chickpea flour, flax seed and water at the same ratio the fritters will work.I prefer to cook oil-free when I can but if you would like to fry these in oil you can. They will become crispier and more golden and probably cook a little quicker. Leftover fritters freeze well. Allow to defrost then warm through in a fry pan over medium heat or bake in the oven until heated through. They are also good cold. They will keep for 3 - 4 days in the fridge.