Turmeric chickpea fritters (made with aquafaba)
Nutrition Info.(per serve)
1 onion, peeled and diced
2 cloves garlic, crushed
2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, drained (retain can water/aquafaba, see tips) and rinsed
¹/8 teaspoon each salt and black pepper
1 teaspoon ground turmeric
1 cup cooked quinoa
2 cups roughly chopped baby spinach
¼ cup roughly chopped fresh parsley
4 tablespoons chickpeagarbanzoX flour
1 tablespoon canola oil
6 cups mesclun
3 tablespoons vinaigrette (made with 1 part olive oil, 2 parts balsamic vinegar)
low-fat plain yoghurt, to serve (optional)
¼ cup fresh coriandercilantroX, to garnish
Total fat 14g
Saturated fat 2g
Dietary fibre 13g
1 Spray a large cast iron frying pan with oil and set over a medium-high heat. Add onion and garlic to the pan and cook until golden and fragrant. Remove from heat and set aside.
2 In a food processor, blitz chickpeas plus 2 tablespoons of the reserved aquafaba until smooth. Transfer to a bowl. Add cooked onion mix, salt, pepper, turmeric, quinoa, spinach and parsley. Stir to combine.
3 In a separate bowl, place ½ cup of the aquafaba and beat with electric beaters until it forms meringue-like soft peaks. Carefully fold through chickpea mix using a large metal spoon.
4 Sprinkle chickpea flour onto a large plate and, with wet hands, form dessert spoonfuls of mix into balls. Flatten slightly with the palm of your hand then coat evenly with chickpea flour.
5 Add oil to pan and return to a medium high heat. Cook fritters for about 3 minutes each side until golden brown. 6 Serve with a big bowl of dressed salad leaves, yoghurt, if desired, and lemon wedges. Garnish with coriander.
Make it gluten free: Check turmeric is gluten free.
Make it vegan: Use coconut yoghurt.
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