Drain and rinse the chickpeas thoroughly, then use a fork or potato masher to mash them in a large bowl until slightly chunky. This gives the fritters a hearty texture.
Finely chop the fresh parsley, cilantro, and onion. Add them to the mashed chickpeas, along with ground cumin, smoked paprika, salt, and pepper. Mix everything together until evenly combined.
Pour in the beaten egg and sprinkle in the flour. Stir well to create a moist but manageable mixture that holds together. If it feels too loose, add a little more flour.
Shape the mixture into small patties, about 2 inches wide and ½ inch thick. Place them on a plate and refrigerate for about 10 minutes to help them firm up.
Heat olive oil in a skillet over medium heat until shimmering and hot, around 180°C (355°F). Carefully add the patties to the skillet, spacing them apart.
Cook the fritters for about 3-4 minutes on each side, until they turn golden brown and crispy around the edges. Gently flip with a spatula, watching for bubbling and a deep color.
Once crispy and cooked through, transfer the fritters to a paper towel-lined plate to drain excess oil. Let them rest for a minute, then serve hot with your favorite dips or salads.
