This recipe has become a staple 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 chickpea omelet, in fact, I was undecided about the name. Calling them chickpea fritters was more appropriate but no one calls them that, plus many readers suggested calling them spinach pancakes when I showed the photo some time ago, which was also a great idea. In the end, I decided to call them fritters, as 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 look here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6 fritters
- Cooking methods: Boiling, Stovetop
- 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)
- as needed spices (to taste, I suggest: thyme, garlic, and onion powder)
- 1 tablespoon nutritional yeast
- 2 teaspoons extra virgin olive oil (about 2 measuring teaspoons)
- Total points = 12 WW points
- Points per 1 fritter = 2 WW points
Tools
- Pot
- Hand whisk
- Spatula
- Pan
- Brush
- Ice cream scoop
- Lid
Steps
Start by measuring all the ingredients.
If you’re using 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 slightly salted boiling water, turn them to wilt, and then drain them. Whichever way you do it, rinse them under cold water to avoid overcooking and keeping them nice and green.
If using frozen spinach, let them thaw.
Once done, drain them well, squeeze them thoroughly, and cut them into small pieces.
Put chickpea flour in a bowl and add Kala Namak if using, spices, nutritional yeast, and a little salt (add a bit 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, and it is important that it is so because if it is too liquid, you will end up making a flatbread and not fritters. Also, the thickness helps prevent the batter from sticking to the pan.
Have the oil ready on a small plate with the brush. Heat a non-stick pan well and brush with the oil. As soon as the oil is hot, drop 3 balls of batter using a large ice cream scoop or a spoon. Slightly flatten the balls with a spatula.
Cover and let cook over medium-low heat for a couple of minutes. Uncover and check with the spatula that the fritters detach easily; otherwise, let them cook for another minute.
Then, once the fritters are flipped, cover again and wait another 2 minutes. Uncover and continue flipping until the fritters are nicely golden.
Repeat the same operation after brushing the pan again with oil.
Here are our spinach fritters ready!
They are really delicious both hot straight from the pan or cold, making them perfect for packed meals.
As with the chickpea omelet, you can make these fritters with other types of vegetables cooked al dente in advance. I’ve made them with kale, turnip greens, and not only: also with the stems, or leftover parts, of both kale and turnip greens: just delicious!
I await your feedback on trying them out, let me know in my Facebook group or page if you liked them. Or you can comment below…
Enjoy your meal!
By Giovanna Buono
Preservation
These spinach fritters can be enjoyed hot straight from the pan or cold and can be stored in the fridge for about 3 days. I haven’t yet tried freezing them since I make 6 at a time, which is a perfect second course for the two of us at home. That said, I believe it’s possible without any problems!
FAQ (Questions and Answers)
What is Kala Namak?
Kala Namak is a special salt that is widely used in vegan cuisine because, more than providing a salty taste, it has a sulfurous smell reminiscent of hard-boiled eggs. Read more 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, not used for leavening but only to give a cheesy taste to dishes, very useful in vegan cooking. For more information, read here: Nutritional Yeast: what it is, how to use, and why! You can omit this too, but then you should compensate with more spices as it really makes the fritters more flavorful.
Does the batter need to rest?
I did not let the batter rest, unlike crepes where I think it is an important step.
