Cumin and Garlic Chickpea Fritters

Drain and rinse the chickpeas, then pat dry with a clean kitchen towel. Transfer to a large bowl and mash thoroughly with a fork, leaving some small chunks for texture — about 2 minutes.

Add the minced garlic, cumin, breadcrumbs, egg, chopped parsley, and salt to the mashed chickpeas. Mix until evenly combined. The mixture should hold its shape when pressed; if too wet, add 1 more tablespoon breadcrumbs.

Divide the mixture into 8 equal portions, about 2 tablespoons each. Roll each into a ball, then flatten into 1/2-inch thick patties. Place on a plate and refrigerate for 10 minutes to firm up.

Heat a large skillet over medium heat. Add the sunflower oil and swirl to coat the bottom. When the oil shimmers and flows easily around the pan, about 2 minutes, carefully add the patties in a single layer.

Cook undisturbed for 3-4 minutes until the bottom is deep golden-brown and crispy. Flip gently and cook the second side for another 3-4 minutes until equally golden. Work in batches if needed — do not overcrowd the pan.

Transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm as-is, or with a squeeze of fresh lemon juice over the top.