To make the chickpea fritters

1. Cook quinoa. Here's a detailed post on how to cook quinoa
2. Heat one tablespoon of the olive oil in a large skillet. Add mushrooms, shredded zucchini, and garlic and mix well.  Add 1/4 tsp of salt and cook on medium-high heat until all the liquid the mushroom and zucchini release evaporates. It takes about 5-7 minutes. Simply wipe the pan, you will be using it again to cook the fritters.
3. In a large bowl, lightly mash chickpeas with a fork, add 1 cup of cooked quinoa (cooled), cooked zucchini and mushrooms, scallions, nutritional yeast, mustard, plant-based milk or water, chickpea flour, chili powder, cumin, black pepper, and the remaining 1/4 tsp of salt. Mix well using a fork or your hands until a soft dough forms.
4. Working with approximately 1 1/4 cups of chickpea fritter mixture at a time from 6 equal patties.  Place the cornmeal on a small plate, place a patty on the plate, and coat both sides with cornmeal.
5. Wipe the skillet where you cooked the vegetables, heat the remaining 2 tablespoons of olive, and cook chickpea fritters on medium-low heat for about 10 minutes per side.

To make the horseradish sauce

1. Cut the bottom of a head of garlic (where it was attached to the root), drizzle a little olive oil and a sprinkle of salt.
2. Wrap it in aluminum foil and bake in the oven at 375ºF for 30 minutes or until the garlic cloves are soft. Remove from oven and let it cool. Unwrap it once it's soft
3. In a medium bowl add mayo, dijon mustard, and horseradish and mix well. Squeeze roasted garlic cloves into the sauce. Wisk really well until garlic cloves become creamy and part of the sauce

Serve the chickpea fritters as an appetizer with the sauce on the side or make it a dinner and serve them in a hamburger bun with the horseradish sauce.