- Spray oil
- 1 onion, peeled and diced
- 2 garlic cloves, crushed
- 2 x 400g cans chickpeas in water, drained (reserve the water) and rinsed
- 2tsp garam masala
- 150g cooked quinoa
- 50g baby spinach, roughly chopped
- 4tbsp roughly chopped fresh parsley
- 75g chickpea or gram flour
- 1tbsp rapeseed oil
- 1tbsp olive oil
- 2tbsp balsamic vinegar
- 150g salad leaves
- 150g low-fat yogurt (optional)
- Small handful fresh coriander, to garnish
- Spray a large heavy-based frying pan with oil and set over a medium-high heat. Add the onion and garlic to the pan and cook for 5 min until golden and fragrant. Remove from the heat and set aside.
- In a food processor, blitz the chickpeas with 2tbsp of the reserved water (aquafaba) until smooth. Transfer to a bowl. Add the onion mixture, then wipe the frying pan clean and set it aside. Add the garam masala, cooked quinoa, spinach and parsley and the chickpea or gram flour to the bowl and stir to combine.
- In a separate bowl, beat 125ml of the aquafaba with a handheld electric mixer for 3–5 min until it forms meringue-like soft peaks. Carefully fold in the chickpea mixture with a large metal spoon.
- Add 1tsp rapeseed oil to the frying pan and return it to a medium-high heat. Spoon 3tbsp dollops of the mixture into the pan, shaping each one into a disc with a spoon. Cook the fritters, in batches, for about 3 min on each side until golden brown. Repeat with the remaining batter and oil to make 16 fritters.
- In a small bowl, mix together the olive oil and balsamic vinegar,
then use it to dress the salad leaves. Serve the fritters with the salad, drizzled with the yogurt, if using, and garnished with the coriander.
Nutrition per serving
Read more on how we calculate nutrition.
405 19g 13g 1.6g 10g 10g 0.1g 202mg 47g 5.4mg