To prepare the fritter mix: Roughly chop cauliflower florets. In a food processor, pulse cauliflower until finely minced. Add cooked chickpeas, gram flour, cumin powder, coriander powder, turmeric powder, chili powder, finely diced onion, grated ginger, and minced garlic. Pulse until a coarse, sticky mixture forms, scraping down sides as needed. Season with salt and black pepper.

To prepare the chutney: In a small blender or food processor, combine fresh cilantro, fresh mint, green chili (deseeded for less heat, if desired), and the juice of half a lemon. Blend until a smooth, vibrant green chutney forms. Add a tablespoon of water if needed to achieve desired consistency.

To cook the fritters: Heat olive oil in a large non-stick pan over medium-high heat. Form the fritter mixture into small, flat patties (about 5-6 cm in diameter). Carefully place fritters in the hot pan, ensuring not to overcrowd. Cook for 2-3 minutes per side until golden brown and crispy. Adjust heat as needed to prevent burning.

To serve: Arrange hot fritters on a serving platter. Serve immediately with a generous dollop of the fresh mint-cilantro chutney on the side for dipping or drizzling.