Drain and rinse a can of chickpeas, then mash them in a large bowl until mostly smooth, leaving some texture for a hearty bite.
Finely chop half a small onion and stir it into the mashed chickpeas, releasing a sweet, pungent aroma.
Add ground cumin, smoked paprika, and a pinch of salt to the mixture, stirring until fragrant and well combined.
Crack in a large egg (or vegan flaxseed mixture) and sprinkle in the flour, then mix thoroughly to form a sticky dough that holds together.
If the mixture feels too loose, stir in a little more flour until it’s firm enough to form into patties; it should hold shape when pressed.
Heat 2-3 tablespoons of neutral oil in a frying pan over medium heat until shimmering and hot but not smoking.
Using a spoon or your hands, scoop about 2 tablespoons of batter and gently form into a rough patty, then place carefully into the hot oil, pressing down slightly.
Cook the fritters for 3-4 minutes on each side until they turn golden brown and develop a crispy exterior, with a fragrant toasted chickpea smell filling the kitchen.
Flip each fritter carefully with a spatula and continue cooking until both sides are crispy and evenly browned.
Remove the finished fritters and drain on a paper towel-lined plate to absorb excess oil. Optionally, squeeze lemon juice over them for brightness.
Serve immediately while hot and crispy, perhaps with a side of yogurt or your favorite dipping sauce, and enjoy the warm, nostalgic crunch.
