2 cups cooked chickpeas (about one 15 oz can, drained and rinsed) — pat dry thoroughly; moisture prevents crispness. Mash a few for texture. Swap: Use white beans for a milder flavor.
1/2 cup onion, finely chopped — adds sweetness and moisture; sauté briefly for a gentler bite.
2 tablespoons fresh parsley or cilantro, finely chopped — for a bright, herbaceous lift. Dill works too.
1 garlic clove, minced — essential aroma; adjust to taste.
2 tablespoons flour (all-purpose or chickpea flour for gluten-free) — helps bind and crisp; oat flour also works.
1 teaspoon ground cumin — warm, earthy depth.
1/2 teaspoon smoked paprika or regular paprika — adds color and gentle smokiness.
1/4 teaspoon baking powder — creates lightness in the fritters.
1/2 teaspoon salt, plus more to taste — balances the starchiness.
2–3 tablespoons water or aquafaba — just enough to bind; adjust if the mix feels dry.
1 tablespoon olive oil — for moisture and flavor. Add more for pan-frying as needed.
Optional: 1 tablespoon sesame seeds — for extra crunch and nutty flavor.
3 tablespoons tahini — creamy base for a silky drizzle or dip.
1/2 cup plain yogurt (Greek or dairy-free) — adds light tang and balance.
1 tablespoon lemon juice — brightens the sauce; adjust to taste.
1 garlic clove, finely grated — sharpens and lifts the flavor.
1–2 tablespoons water — thin to desired consistency.
1/4 teaspoon salt — enhances flavor; adjust after tasting.
Optional: pinch of sumac or chili flakes — for a tangy or spicy kick.