Cut the onion into small pieces. Grate the carrots and zucchini very finely with a vegetable grater. Squeeze out the excess water with your hands. Fry everything together in a pan with a little oil.
Puree the chickpeas with a blender until creamy.
Chop the bell bell pepper and parsley. Add them to the chickpea puree. Now add the onion and carrot mix.
Now add corn, peas, mustard and curry powder to the bowl. Season with salt and pepper.
Knead all ingredients into an even dough and form small balls. For one vegetable ball you take about 1 tablespoon of mass.If the balls are too mushy, you can bind the mixture with flour, chopped oatmeal or cornstarch. The amount depends on how well you have previously squeezed the zucchini.
Now place the balls in the pan over medium heat with a little oil. Fry them evenly on all sides.