Spinach and Chickpea Fritters

Pat Duran


This recipe by Young Sun Huh was posted in the Food Network Magazine. I contains chickpea flour available at Middle Eastern, Indian or health-food stores. or you can just use all purpose flour. Great served with Mango chutney.

★★★★★ 1 vote
makes about 2 dozen
25 Min
10 Min


1 c
chickpea flour
1/4 c
1/4 tsp
baking powder
1 tsp
cumin seeds
1/4 tsp
cayenne pepper
3/4 tsp
kosher salt
2/3 c
1/2 medium
onion,finely chopped
1 c
canned chickpeas, drained, rinsed and roughly chopped
10 oz
box thawed chopped spinach, squeezed dry
1 Tbsp
minced peeled ginger
vegetable oil for deep frying
mango chutney, homemade or store bought


1Whisk the first 6 ingredients together in a bowl. Add water and whisk until smooth. Add the next 4 ingredients to the batter and mix to combine- breaking up the spinach.
2Heat 2 inches of oil in a deep heavy-bottomed pot until a thermometer reaches 325^. Working in batches, drop heaping Tablespoonfuls of batter into the oil- do not crowd. Cook until lightly golden, about 2 minutes, turning as needed.
3Transfer with a slotted spoon to a paper-towel lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
Return the flat fritter to the hot oil and fry until crisp and golden brown, about 1 minute. Season with salt and serve with chutney.

About Spinach and Chickpea Fritters