👨‍🍳 Instructions

1. 1

   In a food processor, pulse the drained chickpeas until coarsely chopped. Do not over-process into a paste.

   💡 Tip: Leaving some texture in the chickpeas provides a better mouthfeel.
2. 2

   Add tahini, chopped parsley, cilantro, green onions, minced garlic, cumin, coriander, cayenne pepper, salt, and black pepper to the food processor. Pulse until just combined.

   💡 Tip: Avoid overmixing, which can make the fritters tough.
3. 3

   Transfer the mixture to a bowl and stir in the 1/4 cup of flour until the mixture holds together. If it seems too wet, add a tablespoon more flour at a time.

   💡 Tip: The consistency should be firm enough to shape into patties.
4. 4

   Form the mixture into small patties, about 2 inches in diameter. Lightly dust each fritter with a little extra flour.

5. 5

   Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.

   💡 Tip: Test the oil temperature by dropping a tiny bit of the mixture in; it should sizzle immediately.
6. 6

   Carefully place fritters in the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, until golden brown and crispy.

   ⏱️ 8 minutes

   💡 Tip: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy fritters.
7. 7

   Remove fritters with a slotted spoon and drain on paper towels. Serve hot.

   💡 Tip: Serve immediately for the best crispiness.