Peel the carrots, grate coarsely and put aside. Peel and roughly chop the garlic, then chop enough coriander to give 4 tablespoons.
Drain and rinse the chickpeas and put into a food processor with the garlic, fresh coriander, ground cumin and ground coriander. Process to a rough paste then add the carrot, egg and flour and process briefly, until evenly mixed but still slightly chunky.
Heat the oil in a frying pan and divide the mixture into eight flat fritters. Fry in two batches for 2–3 minutes on each side, until golden, then drain on paper towels. Serve in the buns, with salad.
The fritters can be made smaller and served as a snack or as an entrée or party dish, accompanied by some red onion relish (see the recipe above), or with your own favourite chutney.