Preparation Steps

• Smash the chickpeas in a large mixing bowl using a potato masher until chunky.
• Mix in the diced red bell pepper, corn, garlic, and parsley. Stir in cumin, smoked paprika, salt, and pepper.
• Add the beaten eggs and sprinkle flour over the mixture. Mix until fully incorporated, letting it rest for 5 minutes.
• Form the mixture into patties, about 2 tablespoons each, and flatten them slightly.
• Heat olive oil in a non-stick skillet over medium heat. Ensure the oil is hot before adding fritters.
• Cook the fritters for 3-4 minutes per side until golden brown and firm.
• Remove from the skillet and drain on paper towels. Serve warm with parsley and extra salt if desired.