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Prep time 45 minutes
Cook time 15 minutes
Yield: Serves or Makes 3 - 5
In a large bowl, whisk together the chickpea flour, water, olive oil, salt, cumin, and black pepper. Set aside for 30 minutes. You may also make this mixture a day ahead and store, covered, in the fridge, overnight.
Stir all vegetables and herbs into the batter. Heat a heavy bottomed pan, on the stovetop, over medium heat. Drizzle with olive oil. Spoon 1/4 cup batter onto the pan to make each fritter. Cook on each side until golden, about 3 minutes per side.
Serve immediately. Can easily be reheated or frozen and saved for an evening when you're even more pressed for time.