Chickpea and Spinach Fritters
These crispy chickpea and spinach fritters are packed with protein and make for a delicious and quick meal topped with a tangy yogurt sauce.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
42g carbs
8g fat
Ingredients
For 4 servings
- 2 15 oz cans canned chickpeas
- 2 cups baby spinach
- 1 onion
- 2 cloves garlic
- 1 egg
- 1/3 cup all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill
Instructions
- 1
Drain and rinse the canned chickpeas thoroughly.
- 2
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some chunks remaining.
- 3
Finely chop the onion and garlic, and sauté in a pan with a tablespoon of olive oil over medium heat until translucent, about 3 minutes.
- 4
Roughly chop the baby spinach and add it to the pan, cooking until wilted, about 2 minutes.
- 5
Add the cooked onion, garlic, and spinach to the chickpeas.
- 6
Stir in the egg, flour, cumin, salt, and black pepper until well combined.
- 7
Form the mixture into 8 even-sized patties.
- 8
Heat the remaining tablespoon of olive oil in a non-stick pan over medium heat.
- 9
Cook the patties for 3-4 minutes on each side until golden brown and crisp.
- 10
In a small bowl, mix Greek yogurt with lemon juice and fresh dill to create a dipping sauce.
- 11
Serve the fritters warm with the yogurt sauce on the side.
Cook it this week.
NeatEat plans Chickpea and Spinach Fritters — and the rest of your week — around your budget, groceries included.