1 1/2 cups chickpea flour
1/2 cup canned chickpeas, drained and coarsely mashed
Vegetable oil, for frying
1/4 cup chopped flat-leaf parsley, plus more parsley leaves for serving
1 cup fresh ricotta
1/4 cup oil-cured black olives, coarsely chopped
Whisk the chickpea flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.
Fill a small skillet with 1 inch of oil and heat to 375 degrees F.
Fry the fritters until golden, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain.
Stir the parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf and a sprinkle of salt.
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