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Place the grated carrot, diced onions, cauliflower, courgette, garlic, ginger, and green chillies into a large mixing bowl. Sprinkle with a little salt, mix well, and set aside to allow the vegetables to release their moisture.
In a separate bowl, mash the boiled potatoes, black chickpeas, roasted walnuts, and sun-dried tomato paste together until smooth. Add all the spices and mix thoroughly. This mixture should be well mashed, as it acts as the binding for the kebabs.
Transfer the salted vegetables into a muslin cloth and squeeze out as much excess moisture as possible. The mixture should feel quite dry, not wet.
Return the vegetables to a clean bowl and combine with the potato and chickpea mixture. Add the fresh herbs and mix until fully combined. If the mixture feels too soft, chill a little longer before shaping.
Shape into kebabs or patties, depending on your preference.
Refrigerate for at least 30 minutes to firm up.
Lightly coat the kebabs with oil before cooking.
Air fryer: Cook at 180°C for 12–15 minutes, turning halfway, until golden and crisp.
Oven: Bake at 200°C (180°C fan) for 20–25 minutes, turning once.
Grill or pan-fry: Cook over medium heat for 8–10 minutes, turning regularly until evenly browned and heated through.
Baste the kebabs lightly with a little more oil halfway through cooking to enhance colour and flavour.