Drain and rinse the chickpeas thoroughly, then transfer them to a bowl. Use a fork or potato masher to mash the chickpeas until mostly smooth, leaving some chunks for texture.
Add the chopped parsley, minced garlic, ground cumin, lemon juice, a pinch of salt, and any optional spices to the mashed chickpeas. Mix everything together until well combined.
Stir in 1 to 2 tablespoons of flour until the mixture holds together when pressed. If it feels too sticky, add a little more flour; if too dry, add a splash of water or lemon juice.
Shape the mixture into small, flat patties or balls, about the size of a golf ball, then gently flatten into discs. Keep your hands damp to prevent sticking.
Heat 2-3 tablespoons of oil in a skillet over medium heat until shimmering and hot. Carefully add the fritters, spacing them apart, and cook for about 3-4 minutes per side, until golden brown and crispy.
Flip the fritters with a spatula once the underside is deeply golden and crispy, then cook the other side until equally browned. Adjust heat as needed to prevent burning.
Remove the cooked fritters with a spatula and place them on paper towels to drain excess oil. Rest for 1-2 minutes to help set the crust.
Serve the crispy chickpea fritters hot, garnished with additional parsley or a squeeze of lemon if desired. Enjoy their warm, crunchy texture with your favorite dipping sauce or yogurt.
