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Peel and dice the eggplant into small cubes. Do the same with the carrot.
Heat a non-stick pan over medium heat and add 1 tablespoon of olive oil. Sauté the minced garlic with some chopped parsley or basil for 1-2 minutes until fragrant. Add the diced eggplant, carrot, paprika, oregano, salt, and pepper. Stir well, cover, and cook for 15-20 minutes, stirring occasionally, until the vegetables are soft.
Let the cooked veggies cool, then transfer them to a food processor. Add the chickpeas, fresh basil (or parsley), and 1 tablespoon of flour or breadcrumbs. Blend until a coarse mixture forms (it should hold together when shaped).
Form the mixture into 8 balls. For versatility, make smaller ones for tomato sauce or larger ones for dipping.
Place the balls in an air fryer basket and cook at 375°F (190°C) for 12-15 minutes, or until golden brown and slightly crispy on the outside.
Pair with a garlicky yogurt dip or toss them in your favorite marinara sauce.