Spinach and Chickpea Spoon Fritters
Ingredients
The fritters
-
⅔
cup
chickpea flour
-
1
tablespoon
cornstarch
-
½
teaspoon
baking powder
-
½
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
½
teaspoon
kosher salt
-
⅛
teaspoon
black pepper
-
½
cup
water
-
¼
cup
yellow onion, chopped
-
¼
each
red Fresno pepper, seeded and minced
-
½
cup
cooked or canned chickpeas, drained
-
3
cups
fresh baby spinach, heaping
-
1
tablespoon
fresh cilantro leaves
-
Aroma-free
as needed
coconut oil for frying
Creamy Cilantro Avocado Sauce
-
1
cup
fresh cilantro leaves
-
1
each
avocado, peeled
-
¼
cup
fresh lime juice
-
¾
each
red Fresno pepper, leftover
-
2
tablespoons
canned coconut milk
-
⅓
cup
water
-
¼
teaspoon
kosher salt
-
Black Pepper
to taste
Instructions
- Combine chickpea flour, cornstarch, baking powder, cumin, coriander, salt, and pepper in a food processor and pulse.
- Add water and process until combined, then add onion and Fresno pepper and pulse again.
- Incorporate chickpeas, spinach, and cilantro into the batter without overprocessing.
- Heat coconut oil in a deep skillet or Dutch oven over medium-high heat.
- Drop spoonfuls of batter into the hot oil and fry until golden, about 2 minutes per side.
- Remove fritters and drain on paper towels. Test for doneness and adjust cooking time if necessary.
- For the sauce, blend all sauce ingredients until smooth and adjust seasoning as needed.
- Serve fritters with the Creamy Cilantro Avocado Sauce.
Nutrition Facts (estimated)
Servings
4
Calories
145
Total fat
7g
Total carbohydrates
18g
Total protein
5g
Sodium
574mg
Cholesterol
0mg
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