Spinach and Chickpea Fritters | Packed with GOODNESS and EASY to Make

flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds protein and fiber, while cornstarch is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point; vegetable oil is often cheaper.

Add 1/2 cup all-purpose flour into a large bowl and make a well in the middle.

Crack in 1 large egg and whisk the egg.

Add in 1/2 cup of beer and whisk until a creamy batter forms with no lumps.

Finely chop 1 shallot and grate 1 large clove of garlic, then add to the batter along with 1/2 teaspoon sweet smoked Spanish paprika and 1/2 teaspoon ground cumin. Mix well.

Drain and rinse a can of chickpeas, then mash them in a bowl until semi-mashed with some chunks remaining.

Add the mashed chickpeas into the batter.

Thaw 8 oz of frozen spinach and remove excess water, then add it to the bowl with the chickpeas and batter. Season with sea salt and black pepper, and mix until well combined.

Heat a large fry pan over medium heat and add 1/4 cup extra virgin olive oil.

Spoon the batter into the pan, ensuring the fritters are in a single layer and spaced out. Cook for about 3 minutes per side until golden brown.

Transfer cooked fritters to a dish lined with paper towels.

To make the aioli, add 2 cloves of roughly chopped garlic and 1/4 teaspoon saffron threads into a mortar with a pinch of sea salt and pound into a paste.

Add 1/2 cup mayonnaise, 1 teaspoon lemon juice, and 1 tablespoon olive oil to the mortar. Whisk until creamy.

Transfer the aioli to a serving dish and arrange the fritters around it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens