Drain liquid completely from canned chickpeas and wash beans with fresh water couple of times.
Thaw frozen vegetables as per instructions on the packet.
Once defrosted, squeeze out water from the vegetables as much as possible.
Place vegetables and chickpeas in a food processer, process until vegetables are minced. Ensure vegetables have some texture and not too smooth and mushy. Mince vegetables in batches and transfer them into a deep bowl.
Heat 1 tbsp oil in a deep skillet or pan over medium-high heat.
Once the oil is hot, combine minced chickpeas, veggies, salt, chilli powder, ground cumin. saute well and cook for 8-10 minutes until the moisture is absorbed and raw aroma vanishes. Keep stirring the mixture to prevent vegetables from sticking at the bottom of the pan.
Mix in Italian herbs and switch off the heat.
Allow vegetable mixture to cool down to room temperature.
Scoop out a lime size mixture, place on palm and gently press with another palm to flatten the ball and make a round patties. smooth out the edges gently and keep them on a baking sheet lined with parchment paper.
Place the baking sheet in fridge for about 30 minutes. This helps patties to hold the shape and prevent them from disintigrating while frying.
Meanwhile, make a flour slurry to coat the patties. Combine flour and water in a small bowl, mix until you get smooth and lump-free slurry. Keep the bowl aside.
Heat oil in a shallow pan over medium-low heat.
Dip each patty in a flour slurry and coat all sides and then place them on a pan.
Fry a batch of patties for 3-4 minutes, then flip and fry other side for another 3-4 minutes or until patties are evenly browned.
Repeat the process until you fry all patties.