Chickpea Fritters

• 2 cups vegetable broth or water
• 1 cup chickpea flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 eggs
• 1 handful chopped parsley {extra for garnish}
• 1 tablespoon olive oil
• lemon
• grated pecorino cheese

1. In a saucepan, stir together the broth, flour, garlic powder, salt, olive oil, eggs and parsley until well combined.
2. Place over a medium heat and continuously stir. Cook until the dough is thick and pulls away from the sides of the saucepan.
3. Allow to cool completely.
4. Heat about 2 inches of vegetable oil in a pot over medium heat.
5. I used a small cookie scoop to form the fritters and gently place into the oil. {NOTE: to test the readiness of the oil, carefully drop a small piece of the dough in the oil. If bubbles form around it and the dough rises to the top then the oil is ready.}
6. Cook the fritters in batches until nice and golden. I placed them onto a cooling rack after frying to allow any excess oil to fall onto some paper towels while staying crisp.
7. Sprinkle with pecorino cheese, some more fresh parsley and a little squeeze of lemon juice.

vegetable broth, chickpea flour, garlic, salt, eggs, handful, olive oil, lemon, pecorino cheese

Taken from www.yummly.com/recipe/Chickpea-Fritters-1651493 (may not work)