Best eaten on your couch.
Mix chickpeas, egg, cornstarch, cumin, ¼ cup chopped parsley, and ¼ cup yogurt in a large bowl. Generously season with salt and pepper.
Using a potato masher, mash mixture until you’ve broken up almost all of the chickpeas and a thick, coarse paste forms. Some of the chickpeas can be left in larger pieces with a few left whole, but you want everything more or less mashed up.Using your hands, a scoop, or a measuring cup, portion mixture into 16 more-or-less even balls . Roll each ball gently between your palms and transfer to a rimmed baking sheet or plate.
Heat a large skillet over medium-high. Add 3 Tbsp. oil and swirl skillet to coat. When oil is hot, add half of fritters, spacing evenly apart, and press down on top of each with a spatula to flatten into discs. Be careful as you do this because mixture is wet and may splatter. Cook fritters on second side until browned and crisp, 3–5 minutes. Transfer fritters to a plate or wire rack .Stir remaining ½ cup yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
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