Crispy Chickpea Fritters with Zesty Tomato Dip (Gluten-Free, Soy-Free, Dairy-Free)

For the Chickpea Fritters

• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1/2 cup gluten-free oat flour (or almond flour)
• 1/4 cup grated carrot (optional for moisture and sweetness)
• 1/4 cup chopped fresh parsley or cilantro
• 2 garlic cloves, minced
• 1/4 cup chopped onion or green onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp lemon juice
• 2–3 tbsp water, as needed for binding
• 2 tbsp olive oil (plus more for frying)

For the Tomato Dip

• 1 cup canned crushed tomatoes
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• 1/2 tsp chili flakes (optional for heat)

Garnish

• Lemon wedges
• Fresh parsley