Zucchini-chickpea köfte over mixed greens with mango dressing

• Scrub or peel the carrot; scrub the potatoes and zucchini. Using the large holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the carrot, potatoes, and zucchini. 
• Rinse the chickpeas. Measure 1 cup [2 cups]; save the rest for another use. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the grated carrot, potatoes, and zucchini, season with salt and pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes. Transfer to a plate until cool enough to handle, then wrap the vegetables in a kitchen towel and squeeze to remove as much moisture as possible. Wipe out the pan.

In a large bowl, using a fork, masher, or the bottom of a bowl, mash the chickpeas to a coarse paste. Add the vegetables, chickpea flour blend, and coriander-cumin spice blend, season generously with salt and pepper, and mix until combined. Using wet hands, form the chickpea mixture into 8 [16] oval patties.

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Working in batches if needed, add the köfte and cook, turning occasionally, until golden brown on both sides and heated through, 4 to 6 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.

While the köfte are cooking, prepare the salad.

• Strip the mint leaves from the stems; coarsely tear or chop the leaves. 

In a small bowl, stir together the amba dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. 

In a large bowl, toss together the mixed greens, mint, and half the amba dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. 

Transfer the salad to individual bowls and top with the köfte. Serve the remaining dressing on the side.