In a food processor, combine the drained and rinsed chickpeas and pulse until coarse but chunky.

Transfer to a large mixing bowl and add red onion, jalapeños, garlic, cilantro, flour, and egg. Season with cumin, smoked paprika, turmeric, cayenne, salt, and black pepper. Fold gently until combined.

Shape about 2 tablespoons of the mixture into discs about ½-inch thick and 2 inches wide. Place on a lined tray.

Chill fritters in the refrigerator for about 15 minutes for better texture.

Heat oil in a skillet over medium-high heat until shimmering. Drop a small piece of the mixture into the oil; it should sizzle.

Fry fritters in batches for 3-4 minutes per side until golden brown and crispy. Turn gently with a spatula.

Remove cooked fritters and place on a wire rack lined with paper towels. Sprinkle with salt immediately.

Serve hot with your favorite dipping sauce and consider adding lime juice for extra flavor.