Spicy Chickpea, Zucchini and Spinach Fritters

Name: Spicy Chickpea, Zucchini and Spinach Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Chickpea (besan, Garbanzo) Flour; 2-78 ounces, weight Potato Flour (Starch); 3/4 teaspoons Baking Powder; 1 teaspoon Sea Salt (1/2 Teaspoon Table Salt); 2 cloves Garlic, Minced; 2 teaspoons Corainder (cilantro) Powder; 2 teaspoons Ground Cumin Seeds; 3 teaspoons Ground Fennel Seeds; 1- 1/2 teaspoon Chili Powder; 2 Tablespoons Extra Virgin Olive Oil (plus 2 Teaspoons For US/UK Measures); 1 cup, 2 tablespoons, 2- 3/4 teaspoons, 1 pinches Cold Water; 2 whole Zucchini (Courgette), Coarsely Grated; 1 can (400g Or 14oz Can) Chickpeas, Drained And Crushed; 4 whole Spring (green) Onions, Finely Sliced; 1 cup Frozen Peas, Thawed; 1/2 pounds, 2-58 ounces, weight Baby Spinach Leaves, Roughly Chopped; 1 whole Small Handful Basil Leaves; 8 tablespoons, 5-58 pinches Vegetable Oil, For Frying

Servings: persons

6 ounces, weight Chickpea (besan, Garbanzo) Flour
2-78 ounces, weight Potato Flour (Starch)
3/4 teaspoons Baking Powder
1 teaspoon Sea Salt (1/2 Teaspoon Table Salt)
2 cloves Garlic, Minced
2 teaspoons Corainder (cilantro) Powder
2 teaspoons Ground Cumin Seeds
3 teaspoons Ground Fennel Seeds
1- 1/2 teaspoon Chili Powder
2 Tablespoons Extra Virgin Olive Oil (plus 2 Teaspoons For US/UK Measures)
1 cup, 2 tablespoons, 2- 3/4 teaspoons, 1 pinches Cold Water
2 whole Zucchini (Courgette), Coarsely Grated
1 can (400g Or 14oz Can) Chickpeas, Drained And Crushed
4 whole Spring (green) Onions, Finely Sliced
1 cup Frozen Peas, Thawed
1/2 pounds, 2-58 ounces, weight Baby Spinach Leaves, Roughly Chopped
1 whole Small Handful Basil Leaves
8 tablespoons, 5-58 pinches Vegetable Oil, For Frying

1
Into a very large mixing bowl (and I mean the largest one youve got) sift the chickpea and potato flours with the baking powder.
2
Add the salt, minced garlic, cumin, coriander, fennel, chili powder and mix together with a whisk.
3
Add the extra virgin olive oil and the cold water and whisk until combined and smooth.
4
Coarsely grate your zucchini and squeeze out any excess water and add to the batter along with the drained and crushed chickpeas, finely sliced spring onions and thawed frozen peas, fold into the batter gently.
5
Roughly chop your baby spinach and basil leaves and add to the batter, folding until all the spinach has been covered in batter and everything is well mix together.
6
Dont worry here if it looks like there is hardly any batter coating the vegetables, it works.
7
Trust me.
8
In a deep bottomed non-stick fry pan heat your vegetable oil over a medium high heat until very hot.
9
Place large spoons of batter (around 2 Tablespoons a pop) into the oil, being careful not to overcrowd the pan (I usually do 4 at a time in a large fry pan).
10
Cook for 2-3 minutes per side or until a nice golden brown.
11
Once both sides are browned, remove from pan and place onto a paper towel to drain.
12
Repeat with the rest of the batter.
13
(If you have someone else to do the washing up for you, have two or three pans going at once to really speed the cooking process up.)
14
Serve warm with grilled haloumi cheese and lemon juice.
15
Makes around 22 fritters.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 ounces, weight Chickpea (besan, Garbanzo) Flour, 2-78 ounces, weight Potato Flour (Starch), 3/4 teaspoons Baking Powder, 1 teaspoon Sea Salt (1/2 Teaspoon Table Salt), and more.

Yes, Spicy Chickpea, Zucchini and Spinach Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!