Prepare Ingredients:

Peel and roughly chop the onion. Finely dice the bell pepper and chop the parsley.

Save the liquid from the can of chickpeas to help bind the dough later if needed.

Blend the Base:

Transfer the chickpeas, onion, garlic, lime juice, and spices (onion powder, cumin, oregano, paprika, red pepper flakes, salt, and black pepper) to a food processor.

Pulse 5-6 times until the mixture reaches a crumb-like consistency. Be careful not to over-process into a smooth paste.

Add the Flour:

Add the chickpea flour (or rice flour) and pulse 2-3 times until combined. Scrape down the sides of the food processor as needed.

Mix in Vegetables:

Add the chopped bell pepper, corn, and parsley to the mixture. Pulse 2-3 more times to combine.

If the mixture is too dry or not binding, add a little chickpea can liquid and stir with a spoon. If it’s too wet, add more flour.

Form the Patties:

Divide the mixture into 8 equal patties (about 90 grams each and ½-inch thick).

Cook the Fritters:

Heat oil in a large skillet over medium-high heat. Once the oil is hot, fry the patties until golden brown and crispy on all sides, about 3-4 minutes per side.

Serve:

Serve the fritters with a cashew dip or your favorite sauce.