Turmeric chickpea fritters (made with aquafaba)
(at time of publication)
- spray oil
- 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
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.
Aquafaba is the cooking liquid in canned chickpeas. It can be used as a replacement for egg whites in some recipes.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2g
Dietary fibre 13g
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