In a bowl, combine the flour, chickpea flour, diced onion, chopped parsley, and a pinch of salt.
Add the glass of water and mix to form a smooth batter with a runny consistency.
Add the shrimp, and mix so that all of the shrimp are covered in the batter. Leave the mix to chill in the fridge for 30 minutes (this will help you get the mega crispiness in the fritters!).
In a large, shallow frying pan add olive oil to a depth of about 2 centimeters (just below an inch). Place over a medium-high heat.
Once the oil heats up, start adding tablespoons of the batter to the frying pan. The batter should expand and crisp up into fritters. Add enough fritters to fill the pan, without them touching each other or the edges of the frying pan.
Fry until golden brown, turning over halfway through to make crisp on both sides.
When ready, use tongs to remove the fritters from the pan, allowing excess oil to drip back into the pan. Gently put on a plate covered with paper towels.
Serve hot, seasoned with more salt.