1medium onion, finely chopped (about 1 cup /250 ml)
1medium potato, finely chopped (about 1 cup / 250 ml)
2cups/ 500 ml finely chopped cabbage
Vegetable oil: enough to fill the bottom of a large saucepan 2 inches / 5 cm deep
Instructions
In large bowl, stir together chickpea flour, cumin, chili powder, chili flakes, ginger, coriander, salt, garlic powder, ground pepper. Add water and mix until smooth.
Add onions, potato, and cabbage and stir until vegetables are coated with batter.
Heat oil in a large saucepan over medium-high heat. Add a small bit of the batter mix to the oil. When small bubbles begin to appear around the edges of the bit, the oil should be hot enough.
With a metal spoon, place spoonfuls of batter in the oil (use around 1 tablespoon / 15 ml) of batter. Don't overcrowd the pan. Let the fritters cook for 1-2 minutes, then turn over and cook on other side until golden brown. (If the batter sticks to the bottom of the pan, gently loosen with a metal spatula.)
Turn the heat down to medium and continue cooking the rest of the fritters. Keep cooked fritters warm in the oven. Place them on a wire rack on a cookie tray to keep them crisp. Sprinkle lightly with salt (optional) and serve.