INGREDIENTS:Avocado Dipping Sauce:
1 avocado, peeled
¼ cup water
¼ cup lemon juice
¼ cup fresh cilantro leaves
1 clove garlic, minced (about 1 tsp.)
1 tsp. hot pepper sauce
¼ tsp. salt
¼ cup extra virgin olive oil

Chickpea Fritters:
1 15-oz. can chickpeas, drained
1 clove garlic, minced
1 Tbsp. dried parsley flakes (or 2 Tbsp. chopped fresh parsley)
½ tsp. hot pepper sauce
½ tsp. ground cumin
¼ tsp. salt
¼ cup all-purpose flour
1 large egg, lightly beaten
¼ tsp. baking powder
1 ½ cups California seedless grapes, cut into quarters, lengthwise 1 cup sesame seeds
4 cups vegetable oil, for fryingDIRECTIONS:To make sauce:
In a blender or food processor fitted with a stainless steel blade, combine avocado pulp, water, lemon juice, cilantro, garlic, hot pepper sauce and salt. Purée until smooth. With the processor running, add oil very slowly. Place sauce in a bowl, cover with plastic wrap and refrigerate until ready to use.

To make fritters:
In a blender or food processor fitted with a stainless steel blade, purée chickpeas, garlic, parsley, hot pepper sauce, cumin and salt, until smooth. Transfer purée to a bowl, and combine with flour, egg and baking powder, being careful not to overwork the dough. Dough will be very soft. Fold grapes into dough. Place sesame seeds in a bowl. Spoon small balls of dough, one at a time, into seeds. With lightly floured hands, roll dough in seeds until lightly coated. Fritters should be the size of a quarter. Fill a medium, heavy-bottomed skillet with 2-3 inches of oil (or use deep-fryer) and heat to 375°F. Fry fritters until golden brown on all sides, turning with a slotted spoon. To maintain oil temperature, do not fry too many fritters at a time. Place fritters on a paper towel-lined platter. Serve warm or at room temperature with dipping sauce. Fritter dough can be prepared in advance and refrigerated.SERVINGS:24 frittersPHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION