1. Combine the chickpeas with boiling water in a large bowl. Using a potato masher (or fork), the chickpeas with the water until they break into small pieces. You don’t need to turn it into a paste—there should still be a few chunks. If your chickpeas are too firm to mash, microwave them along with the water in a heatproof bowl for about 1 minute, or until softer, then mash.
2. Add the cassava flour, olive oil, and spices to the bowl. Stir using a rubber spatula until a thick dough forms. If the dough is extremely sticky, you can add another tablespoon of cassava flour. Let the dough rest, to thicken up, while you heat your skillet.
3. Heat a medium skillet (I like cast iron) to medium heat. Cover the bottom of the skillet completely with avocado oil.
4. Once the oil is glistening, you’ll know it’s hot. Divide the dough into 10 equal pieces. Form one of the pieces into a ball, then flatten it out using your hands until it forms a disk about 4 inches in diameter (about 1/4 inch thick).
5. Place the disk into the heated skillet. Add more disks of dough to the pan, depending on how much room you have. You just don’t want them to touch.
6. Turn the heat up to medium/high, and cook the fritters for about 3-4 minutes on one side, before carefully flipping and cooking another 3-4 minutes. If at any point the skillet looks like there’s no oil on it, add more oil. That’s what makes these crispy.
7. Once the fritters are a light brown and crispy on both sides, remove from the pan and let them cool on a wire rack (or a plate). Add more oil to the skillet, then repeat with remaining dough.
8. Serve fritters right away for maximum crispiness. Enjoy with eggs, chili, soup, stew, avocado, or just about anything else! Store leftovers in an airtight container in the fridge, and reheat by cooking with oil in a skillet until crispy.