Preparation:

Wash, peel and boil the carrots. Meanwhile, in a saucepan, cook the finely chopped onion (shallots) together with the chickpeas and beans, previously drained and rinsed under running water. Let all the liquid evaporate and turn off the heat so that they are soft and well cooked. Add to the carrots, a pinch of salt, pepper and a few tablespoons of turmeric powder to the pot. Mash the mixture until you get a soft consistency, but be careful, there should be a few larger pieces, so for this, you better just use a fork. Leave to cool. Shape the meatballs and roll them in flour. Put 4 tablespoons of olive oil in a non-stick pan and fry the meatballs for 3 minutes per side. Serve them hot with shredded mozzarella on top and a drizzle of butter or olive oil.