SHARE

Related imageSubstances

    • 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 child spinach, roughly chopped
    • 4tbsp roughly chopped contemporary parsley
    • 75g chickpea or gram flour
    • 1tbsp rapeseed oil
    • 1tbsp olive oil
    • 2tbsp balsamic vinegar
    • 150g salad leaves
    • 150g low-fat yogurt (elective)
    • Small handful contemporary coriander, to garnish

Technique

  1. Spray a big heavy-based frying pan with oil and set over a medium-high warmth. Add the onion and garlic to the pan and prepare dinner for five min till golden and aromatic. Take away from the warmth and put aside.
  2. In a meals processor, blitz the chickpeas with 2tbsp of the reserved water (aquafaba) till easy. Switch to a bowl. Add the onion combination, then wipe the frying pan clear and set it apart. Add the garam masala, cooked quinoa, spinach and parsley and the chickpea or gram flour to the bowl and stir to mix.
  3. In a separate bowl, beat 125ml of the aquafaba with a handheld electrical mixer for three–5 min till it varieties meringue-like smooth peaks. Fastidiously fold within the chickpea combination with a big steel spoon.
  4. Add 1tsp rapeseed oil to the frying pan and return it to a medium-high warmth. Spoon 3tbsp dollops of the combination into the pan, shaping each right into a disc with a spoon. Prepare dinner the fritters, in batches, for about three min on either side till golden brown. Repeat with the remaining batter and oil to make 16 fritters.
  5. In a small bowl, combine collectively the olive oil and balsamic vinegar,
    then use it to decorate the salad leaves. Serve the fritters with the salad, drizzled with the yogurt, if utilizing, and garnished with the coriander.