With the arrival of the first autumn breezes, the desire for warm and comforting dishes is felt, and chickpea flour fritters emerge as a perfect choice to warm up family evenings. This crispy appetizer, with a soft heart and bold flavor, is a classic of Ligurian tradition, where chickpea flour, the main ingredient, is used to create a dense and fragrant batter. Its light and crumbly texture pairs beautifully with the aromatic taste of marjoram, which adds a touch of freshness and an enveloping aroma. The preparation requires a fundamental step: allowing the batter to rest, which enables the yeast to activate and makes the fritters even lighter and more digestible. This dish is typically served hot, as a snack for an aperitif or as an appetizer during a Sunday lunch, accompanied by a good Ligurian white wine, but it can also be enjoyed on its own, to fully appreciate its goodness. In some variations, other ingredients such as onion or spices can be added, but the classic version remains the most beloved, capable of evoking the authentic flavors of Ligurian cuisine. Chickpea flour fritters, with their simplicity and rich flavor, invite us to gather around a table, making every occasion special, from family lunches to dinners with friends.

Dissolve the chickpea flour with water until you obtain a fairly thick batter; add the yeast and let it rest overnight. Mix well, season with salt to taste, and add a pinch of chopped marjoram. Fry in a pan, spooning the batter into the hot oil. Serve hot.