Egg and Chickpea Fritters with Spinach
These quick and easy egg and chickpea fritters are packed with protein and low in calories, offering a delicious way to enjoy a high-protein meal with plenty of spinach and a hint of herbs.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
28g carbs
15g fat
Ingredients
For 4 servings
- 8 eggs
- 400 grams canned chickpeas
- 100 grams fresh spinach
- 2 green onion
- 10 grams parsley
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon
Instructions
- 1
Drain and rinse the canned chickpeas thoroughly.
- 2
Chop the fresh spinach, green onion, and parsley finely.
- 3
In a large bowl, mash the chickpeas with a fork or potato masher.
- 4
Add the eggs, chopped spinach, green onion, parsley, garlic powder, salt, and black pepper to the mashed chickpeas. Mix well until combined.
- 5
Heat half of the olive oil in a non-stick skillet over medium heat.
- 6
Scoop 1/4 cup of mixture for each fritter into the skillet and flatten gently with a spatula.
- 7
Cook the fritters for 3-4 minutes on each side until they are golden brown and cooked through.
- 8
Repeat with the remaining mixture, adding more olive oil as needed for the next batches.
- 9
Serve the fritters warm with lemon wedges on the side for squeezing.
Cook it this week.
NeatEat plans Egg and Chickpea Fritters with Spinach — and the rest of your week — around your budget, groceries included.