This recipe has been tried and tested in my home even though I’m only writing it now: I’m talking about these tasty spinach fritters that are very light, vegan, and gluten-free.
The preparation is very simple, very similar to a chickpea pancake; in fact, I was undecided about the name. Calling them chickpea fritters seemed more appropriate, but no one calls them that. Additionally, many readers suggested calling them spinach pancakes after I showed the photo some time ago, which was also a great idea. In the end, I decided to call them fritters since the only thing that matters is how good they are!
They are really very simple and have few Weight Watchers points, let’s see how I made them…
Meanwhile, for some other recipes with chickpea flour check here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6 fritters
- Cooking methods: Boiling, Stove
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 12 oz spinach (fresh or frozen)
- 3/4 cup chickpea flour
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon Kala Namak (can be omitted)
- to taste spices (to taste, I suggest: thyme, garlic and onion powder)
- 1 tablespoon nutritional yeast
- 2 tsp extra virgin olive oil (about 2 teaspoons)
- Total points = 12 WW points
- Points per fritter = 2 WW points
Tools
- Pot
- Whisk
- Spatula
- Pan
- Brush
- Ice Cream Scooper
- Lid
Steps
Start by measuring all the ingredients.
If you use fresh spinach, you can boil them for a couple of minutes in salted water or steam them. I do it another way: I put the spinach in a large bowl, cover them with lightly salted boiling water, stir to wilt them, and then drain. However you do it, rinse them under cold running water to avoid overcooking and keep them nice and green.
If you use frozen spinach, let them thaw.
When done, drain well, squeeze out excess water, and chop them into small pieces.
Put the chickpea flour in a bowl and add the Kala Namak if using, spices, nutritional yeast, and a little salt (add more salt if not using Kala Namak). Mix and then add the water. Mix well with a whisk to obtain a thick batter without lumps.
Incorporate the spinach well into the batter.
You will see that this batter remains very thick, which is important because if it is too liquid, you make a flatbread instead of fritters. Also, the fact that it is thick helps prevent the mixture from sticking to the pan.
Keep the oil ready on a small plate and the brush. Heat a non-stick pan well and brush with oil. As soon as the oil is hot, pour 3 balls of batter using a large ice cream scooper or a spoon. Slightly flatten the balls with a spatula.
Cover and cook on medium-low heat for a couple of minutes. Uncover and check with the spatula that the fritters come off easily; otherwise, let them cook for another minute.
Then, once you flip the fritters, cover again and wait another 2 minutes. Uncover and continue flipping until the fritters are well browned.
Repeat the same operation after brushing the pan with oil again.
Here our spinach fritters are ready!
They are really tasty both hot, freshly made, or cold, so they are perfect for take-out meals.
Just like the chickpea pancake, you can make these fritters with other types of vegetables cooked al dente in advance. I have made them with black cabbage, turnip tops and not only: also with the stems, or the scraps, of both black cabbage and turnip tops: just delicious!
I’m waiting for you to try them and let me know in my group or Facebook page if you liked them. Or you can comment below…
Enjoy your meal!
By Giovanna Buono
Storage
These spinach fritters can be enjoyed hot, freshly made, or cold, and you can store them in the fridge for about 3 days. I haven’t tried freezing them yet since I make 6 at a time, which is a perfect main course for the two of us at home. Having said that, I believe it is possible without any problems!
FAQ (Questions and Answers)
What is Kala Namak?
Kala Namak is a special salt that is widely used in vegan cooking because rather than providing a salty taste, it has a sulfuric smell reminiscent of hard-boiled eggs. Read here: Kala Namak, the “vegan salt” that tastes like eggs. You can omit it, but I recommend using it.
What is nutritional yeast?
This recipe also includes nutritional yeast which is a deactivated yeast; it is not used to leaven but only to give a cheesy flavor to dishes, very useful in vegan cooking. For more information, read here: Nutritional Yeast: what it is, how it is used, and why! You can omit this too, but in my opinion, you need to compensate with more spices as it really makes the fritters more flavorful.
Does the batter need to rest?
I didn’t let the batter rest, unlike crepes where I think it’s an important step.
