Rinse one can of chickpeas under cold water and drain them thoroughly. Transfer to a mixing bowl and mash until chunky.

Chop 1 cup of fresh spinach finely and grate one medium carrot. Combine both in a separate bowl.

In the bowl with mashed chickpeas, add chopped spinach, grated carrot, and a beaten egg along with spices. Mix thoroughly.

Shape the mixture into round patties about 1 inch thick and place them on a plate.

Heat a non-stick skillet over medium heat with 1 tablespoon of cooking oil. Cook the patties for 3-4 minutes on each side until golden-brown.

Transfer cooked cakes to a paper towel-lined plate. Serve warm or cool and store in an airtight container.