Step 1

Place the chickpeas in a large bowl and use a potato masher or fork to coarsely mash. Add the carrot, fennel, parsley, flour and egg, and stir until well combined. Season with salt and pepper.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Spoon eight 60ml (1/4 cup) portions of batter around the edge of the pan and flatten slightly. Cook for 3-4 minutes each side or until golden brown and cooked through.

Step 3

Divide fritters among serving plates and garnish with the extra parsley. Serve immediately.