Step 1 Combine the carrot, chickpeas, parsley leaves, radish, raisins and pepper in a bowl. Mix the orange juice and cinnamon together. Add to salad and toss well.
Step 2 Mix the olive oil, mint and cumin. Brush the cutlets with the mixture.
Step 3 Cook the cutlets in a frying pan over a medium-high heat for 3 minutes each side . Set aside , covered with foil, for 3 minutes to rest. Serve the cutlets with the carrot salad.