2 tablespoons (30 ml) parsley, chopped

2/3 cup (150 ml) water

The juice of 1/2 lime

2 cups (500 ml) thinly sliced onions

1 clove garlic, finely chopped

1 teaspoon (5 ml) finely chopped ginger

Salt and pepper

1 1/4 cups (310 ml) chickpea flour (see note)

1/2 teaspoon (2.5 ml) ground turmeric

1 1/2 teaspoons (7.5 ml) ground cumin

1 teaspoon (5 ml) ground coriander

In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.

Preheat the oven to 75 °C (170 °F).

With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.

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