Gather all your ingredients: grated carrots, mashed chickpeas, breadcrumbs, herbs, egg, lemon juice, and oil. Set a large mixing bowl nearby for combining.
Add the grated carrots and mashed chickpeas into the bowl. Mix thoroughly with a spoon or your hands until they are evenly combined and form a cohesive base.
Stir in the breadcrumbs, chopped parsley, smoked paprika, salt, and pepper. Continue mixing until well incorporated, creating a slightly sticky mixture that holds together.
Pour in the beaten egg and lemon juice, then mix again. The mixture should be tacky but manageable. If it feels too loose, sprinkle in a little more breadcrumbs.
Preheat your skillet over medium heat and add two tablespoons of olive oil. Let the oil shimmer and heat up until it starts to ripple gently.
Using your hands, scoop about two tablespoons of mixture and roll into a ball roughly 3 cm in diameter. Place each ball on a plate or tray as you go.
Carefully place the veggie balls into the hot skillet, spacing them evenly. Cook for about 4-5 minutes on each side, turning gently with a spatula until they are golden and crispy on the outside.
Check the first batch: they should be evenly browned, with a crackly exterior and a tender interior when pressed lightly. Adjust heat if necessary to prevent burning.
Transfer the cooked veggie balls onto paper towels to drain excess oil. Let them rest for a couple of minutes to set their crispy crust.
Serve the veggie balls hot, garnished with extra parsley or a squeeze of lemon for added brightness. Enjoy their crispy exterior and tender inside in every satisfying bite.
