Peel and grate the potato and carrot. Finely chop the onion and spring onions.

In a large bowl, mix the chickpea flour, salt, ground cumin, and a pinch of black pepper.

Gradually pour in the plant-based milk into the chickpea flour mixture, stirring continuously to ensure there are no lumps and you get a smooth batter.

Add the grated potato, carrot, and the chopped onions and spring onions to the batter. Mix well until all the vegetables are evenly coated with the batter.

Heat a generous amount of olive oil in a frying pan over medium heat. You'll need enough oil to cover the bottom of the pan.

Once the oil is hot, scoop a spoonful of the vegetable and batter mixture and drop it into the pan. Flatten it slightly to form a patty.

Cook each fritter for about 3-4 minutes on each side or until they are golden brown and crispy.

Transfer the cooked fritters to a plate lined with paper towels to remove excess oil.

Serve hot and enjoy!