While it feels like the whole world’s gone crazy for home baked sourdough and banana bread during this COVID-19 quarantine time, I’ve had rather a different baking obsession going on in my kitchen for chickpea & spinach patties!
This hasn’t been met with quite as much enthusiasm by my husband, but for a non vegan he’s been a good sport and endured many a vegetable patty lunch and dinner 😉
If I’m totally honest, my obsession for vegetable patties started well before lockdown when I was trying to come up with interesting ideas for plant based/vegan meals.
What I love about vegetable patties is they’re completely adaptable to whatever you have in your fridge or pantry, which is pretty key in these crazy quarantine times when it’s not so easy to get out to the supermarket. Once you’ve decided on a base ingredient such as chickpeas, lentils, beans or quinoa (to name a few), you can pretty much add any combination of vegetables and spices depending on what you’ve got in your fridge or pantry.
Vegetable patties have already made a few appearances on Swoon Food. These Sesame & Red Lentil Patties use red lentils as the base and these Cashew Kumara Patties with Coriander, Ginger & Chilli use soaked cashews.
Today’s patties use chickpeas as the base ingredient and unlike the previous two recipes, the added vegetables are simply grated and don’t require any prior cooking, making them even quicker to whip up!
I’ve also added flaxseeds for a healthy dose of omega’s, ginger, garlic and turmeric for their anti-inflammatory properties and flavour, and they’ve got a generous serving of leafy greens from the spinach.
Serve these chickpea & spinach patties warm with a drizzle of tahini or dollop of hummus and a big side salad. You can also use them as burger patties or simply eat them straight as a snack.
I hope you enjoy this gluten free vegan recipe, and if you make these chickpea & spinach patties, let me know!
Chickpea & Spinach Fritters
Makes: 10 fritters
Prep time: 30 minutes Cook time: 20 minutes
1 can chickpeas
1 cup chopped spinach
1 cup grated carrot
1 cup grated zucchini
1 large handful chopped flat leaf parsley
4 cloves garlic, crushed
2cm fresh ginger, finely grated
2 Tbsp ground flaxseeds
1/3 cup chickpea flour
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
pinch cayenne pepper (optional)
pink Himalayan salt & freshly ground black pepper
*avocado or coconut oil for cooking
To make the fritters:
Combine all the ingredients in a large bowl and mix well.
Transfer the mix to a food processor and blend until it just comes together nicely.
Depending on how large your food processor bowl is you may need to do this in two batches.
Shape the mix into 10 fritters and place on a plate or tray ready to cook.
To cook the fritters:
Heat a spoonful of oil in a heavy based fry pan over medium low heat.
When the pan in hot add the fritters in batches cooking a couple of minutes each side until golden brown.
Remove from the pan and serve warm.