Step 1

Drain the chickpeas (I save the liquid to use as an egg replacer in baking). Rinse with cold water (this removes some of the sodium).

Step 2

Add to a shallow dish with the flour, Parmesan, cumin, garlic powder, salt, and 2 tablespoons water.

Step 3

Mash with a potato masher until very smooth and uniform, adding another 2-4 tablespoons of water as needed.

Step 4

Form into round, flat patties using 1 tablespoon batter in each. Patties should be about ½ inch thick.

Step 5

Add olive oil to a pan over medium heat and cook the fritters for 2-3 minutes on each side or until golden brown.

Step 6

Place onto a paper towel to drain, if desired, and serve warm with desired dips.