Ingredients :

• Canned chickpeas — The canned ones, not the ones you soak overnight. The result is identical and you save two hours. Rinse them well under cold water and dry them with a towel before mashing — excess moisture is the enemy here. A 400 g drained can gives about 240 g of chickpeas, which is the right amount for 4.
• Zucchini — A medium, firm zucchini, without soft spots. Variety doesn’t matter. What counts is squeezing it dry after grating — at least 30 seconds of wringing it in a towel. If you don’t, the dough becomes liquid and the patties fall apart during cooking.
• Ground cumin — The spice that gives these balls their character. A teaspoon is the standard dose — you can go up to one and a half if you like bold flavors. Avoid whole cumin seeds; they don’t distribute evenly throughout the mix.
• Flour or breadcrumbs — Flour gives a smoother and softer texture, while breadcrumbs add a slight crunch to the inside. Both work. Start with 3 tablespoons and adjust — the dough should form a ball that holds together, not spread out like a mash.