Prepare the Mixture:

1. In a food processor, combine the chickpeas, basil, parsley, and spinach.
2. Pulse until coarsely blended.
3. Do not over-process; it should have a slightly chunky texture.
4. Transfer the mixture to a large mixing bowl and add the grated carrot, chopped onion, minced garlic, egg, salt, paprika, cumin, and black pepper.
5. Mix until all ingredients are well combined. Adjust salt to taste.

Form the Cakes:

1. Using your hands, shape the mixture into small patties, about the size of your palm (you should get approximately 8 cakes).

Cook the Cakes:

1. Warm several tablespoons of oil in a large skillet over medium heat.
2. Once hot, add the chickpea cakes in batches, making sure not to overcrowd the pan.
3. Cook each side for approximately 3 to 4 minutes, or until they are golden brown and crispy. Once done, transfer them to a plate lined with paper towels to soak up any excess oil.

Serve:

1. Serve warm with a side of yogurt, tahini sauce, or your favorite dipping sauce.
2. Enjoy as an appetizer, in a wrap, or as part of a light meal.