Weigh, rinse well and drain the canned chickpeas, corn and peas. Set aside.
Heat a tablespoon of oil in a large non-stick frying pan and sauté the red pepper until soft; about 5 minutes. Add the spinach and sauté for 3 minutes or until wilted. Set aside.
Pulse the carrots on a food processor or blender until you get a shredded texture. Add sautéed vegetables, chickpeas, corn, peas, parsley, salt, turmeric, black pepper and nutritional yeast - optional. Pulse until you get a mixture with visible pieces of vegetables. Avoid turning it into puree.
Transfer the mixture to a bowl and add the cornstarch, mixing well with a spatula. Refrigerate for 15 minutes to solidify.
Make balls with your hands dusted with flour, and sauté them in the same pan with 4 tablespoons of heated oil, until you get golden balls; 3 to 5 minutes.
Drain on paper towel before serving.