Begin by grating the sweet potato and carrot, finely dice the onion, and chop the parsley. Set aside in a mixing bowl.

In a large bowl, mash the rinsed and drained chickpeas until mostly smooth but still chunky.

Fold the grated vegetables into the mashed chickpeas, add parsley, flour, egg (or flax egg), garlic powder, cumin, salt, and pepper. Stir until cohesive.

Form the mixture into palm-sized patties, about 1 inch thick, and place them on a plate.

Heat olive oil in a skillet over medium heat. Fry the fritters for about 4-5 minutes on each side until golden brown.

Use a slotted spatula to transfer the fritters onto a paper towel-lined plate. Sprinkle with salt while hot.