1. In a large bowl, combine the grated carrots, chickpeas, breadcrumbs, onion, garlic, cumin, coriander, curry powder, salt, and pepper. Mix until everything is well combined.
2. Form the mixture into small balls or patties.
3. Heat the olive oil in a skillet over medium heat. Cook the carrot and chickpea balls until golden brown on all sides, about 5-7 minutes.
4. In a separate saucepan, bring the coconut milk to a simmer. You can stir in some additional curry powder if you like it spicier.
5. Add the cooked balls to the coconut milk and let them simmer for another 10 minutes.
6. Serve hot, garnished with fresh cilantro.