1. In a large bowl combine flour, cumin, garlic, parsley and green onions. Add eggs and mix well.
2. Peel and grate the carrots, squeezing out any excess moisture before adding it into the egg mixture. Then season with salt and pepper.
3. Heat some oil in a non-stick frying pan over medium heat. Scoop 1/4 cup of batter per fritter into the frying pan, cooking the fritters in batches.