Pulse chickpeas in a food processor until coarsely chopped. Stop before completely smooth — you want texture.

Transfer to a bowl. Add chickpea flour, grated carrot, diced bell pepper, green onion, garlic, cumin, smoked paprika, parsley, salt, and pepper.

Add 2 tablespoons water or aquafaba and mix into a thick, sticky batter. Adjust with another tablespoon if it seems too dry. The mixture should hold when pressed.

Taste and adjust seasoning. Wet your hands and form the batter into 8-10 small patties (about 2-3 tablespoons each).

Heat oil in a nonstick skillet over medium heat. Add patties (don’t crowd the pan).

Cook 3-4 minutes per side until deep golden and crisp. Turn gently with a spatula.

Transfer cooked fritters to a paper-towel-lined plate to drain briefly. Serve warm or at room temperature.