Step 1

Add the flour into a large bowl, make a well in the middle, crack in the egg and whisk the egg, then add in the beer and whisk everything together until you a creamy batter

Step 2

Add in the shallot finely chopped, finely grate in the garlic, add in the chopped parsley, sweet smoked Spanish paprika, ground cumin and season with sea salt & black pepper, mix together until well mixed

Step 3

Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a bowl and using a potato masher or large fork, mash down on the chickpeas until they're semi-mashed

Step 4

Add the mashed chickpeas into the bowl with batter and mix together

Step 5

Heat a large fry pan with a medium heat and add in the olive oil

Step 6

After a couple of minutes start adding in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry for 3 minutes per side or until golden fried, transfer into a dish with paper towels as you finish

Step 7

To make the aioli, add in the cloves garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, extra virgin olive oil and season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce

Step 8

Transfer the aioli into a serving dish and decorate the fritters around it, serve warm or at room temperature, enjoy!