Spinach and Chickpea Spoon Fritters with Creamy Cilantro Avocado Sauce
When fried, these lovely little fritters become light on the inside and crispy on the outside. These pillowlike snacks are even better when dipped in Creamy Cilantro Avocado Sauce (recipe follows), but consider other dips as well, such as tzatziki or an herbed mayonnaise.
Put the flour, cornstarch, baking powder, cumin, coriander, salt, and ground pepper in the bowl of a food processor and pulse several times. Add the water and process until combined. Add the onion and Fresno pepper and pulse several times until combined. Next, add the chickpeas, spinach, and cilantro and pulse again until incorporated into the batter, but be careful not to overprocess. You don’t want the leaves to become minced.
To fry the fritters, heat 2 to 3 inches of coconut oil in a deep skillet or Dutch oven over medium-high heat. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry for about 2 minutes on one side and one more on the other. When the fritters are golden, remove them from the oil with a slotted spoon and transfer to a paper towel–lined plate. Test one first to make sure it is cooked through. If not, lower the heat slightly and cook for another minute or two. Serve with Creamy Cilantro Avocado Sauce.
Creamy Cilantro Avocado Sauce:
Put all the ingredients in the food processor or a blender and process on high speed until smooth. Add more water or seasonings (salt and pepper), if necessary. Serve with the Spinach and Chickpea Spoon Fritters.
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