Drain and rinse the chickpeas thoroughly, then pat them dry with a towel. Use a fork or potato masher to mash the chickpeas roughly, leaving some small chunks for texture.
Add the mashed chickpeas to a large mixing bowl. Stir in the flour, cumin, smoked paprika, and a pinch of salt and pepper. Mix until well combined.
Finely chop the fresh herbs and fold them into the chickpea mixture. Squeeze in the lemon juice to brighten the flavors. Mix everything together until the batter holds together but isn’t too sticky.
If the batter feels too thick, add a splash of water; if too loose, sprinkle in a little more flour. Once you have a manageable, slightly sticky mixture, form it into small patties, about 2 inches wide.
Preheat a frying pan over medium heat with a few tablespoons of neutral oil until it shimmers and begins to crackle softly.
Carefully place the patties into the hot oil, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, until the fritters turn golden brown and develop crispy edges.
Use a spatula to flip the fritters gently, ensuring even browning. Once cooked, transfer them to a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter, adjusting heat as needed to prevent burning. Fry in batches until all fritters are crispy and golden.
Serve the chickpea fritters warm, with extra lemon wedges or a dollop of yogurt if desired. Enjoy their crispy exterior and tender interior with every bite.
