Prepare the Chickpeas: After rinsing and draining your chickpeas, it’s vital to pat them as dry as possible with a clean tea towel or kitchen paper. This step is crucial for achieving that desirable crispy exterior. Place the dried chickpeas in a large bowl.

Mash the Base: Using a potato masher or the back of a fork, roughly mash the chickpeas. We're not looking for a smooth paste like hummus; you want a coarse, rustic texture with some whole and half chickpeas remaining. This texture is the secret to a great fritter.

Combine the Flavourings: Add the finely chopped red onion, minced garlic, finely chopped coriander, and parsley to the bowl with the mashed chickpeas. Give it a gentle stir to combine.

Add the Dry Ingredients: Sprinkle the plain flour, ground cumin, ground coriander, baking powder, salt, and black pepper over the chickpea mixture. Pour over the lemon juice.

Mix and Rest: Using a spoon or your hands, mix everything together until it's well combined and forms a thick, slightly sticky batter. Don't overmix. Let the mixture rest for 10 minutes. This allows the flour to hydrate and helps the fritters hold their shape.

Shape the Fritters: Take a heaped tablespoon of the mixture and roll it into a ball, then gently flatten it into a small patty, about 2cm thick. Place it on a plate or tray lined with baking parchment. Repeat with the remaining mixture until you have about 12-14 fritters.

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed frying pan so it comes about 1cm up the side. Heat over a medium-high heat. The oil is ready when a tiny piece of the mixture sizzles immediately upon contact.

Fry to Golden Perfection: Carefully place 4-5 fritters into the hot oil, ensuring you don't overcrowd the pan. Fry for 3-4 minutes on each side, until they are a deep golden brown and beautifully crispy.

Drain and Serve: Use a slotted spoon to remove the cooked fritters from the pan and place them on a wire rack or a plate lined with kitchen paper to drain any excess oil. Repeat the frying process with the remaining fritters. Serve them hot and enjoy!