Touch wood – Mumbai is graced with beautiful rains this year, giving us the most amazing weather to enjoy. I love the rains – as it brings a lot of joy and happiness to me. So my craving in this monsoon weather has again got me to the recipe that is just perfect in rains. A chickpea-spinach fritter creates a prefect taste from spinach and crunch from chickpea with tons of healthy benefits for us to relish. As per the current fashion just squeeze some mayo and ketchup for kids to nibble them all in once. My brother could eat them all in once with combo of sauce. And we shall make them on uppam pan (non-fried fritters), which means we are marching saying healthy slogan!! Yippee… “Healthy food tasty…” If you don’t have am uppam pan make them in tikkis and cook them on flat pan. But do buy this kitchen gadget as it has a long way to go.
If you have any plans to visit some waterfalls on a weekend or just want munch on something crispy fritters which are totally lip smacking dish, here we go!! Today’s recipe Chickpea-Spinach fritters is prefect for feta falafel, evening snack or even to snack-on while you travel. I love being out on long drive with a of bunch friends, we do plan once in few months and it’s been awesome each time. The best part of all in those trips is, I don’t know driving, SO……. I just enjoy my time in looking out at that picturesque emerald view. OH MY GOD! Talking about rains, weather and food is enough for me to drool over happiness. What makes you happiness? I hope you are also having fun watching rains and let that raindrop fall over you, it’s refreshing and soul soothing. TRY IT!!
I always end up going off track, coming on the recipe there is lot of room for you to make the recipe like you wish. You will need to soak the chickpea and cook them 3 whistle in a pressure cooker, add spices with chopped spinach leaves. It is sister recipe of falafel, you can make some salad, add these fritters with some home-made hummus (Lebanese salad will be ready). It’s a very versatile recipe; you can replace spinach leaves with fenugreek leaves. So let’s start cooking..
- 2 cup par cooked chickpea (crushed)
- ½ cup spinachleaves
- 3 chopped green chillies
- 1 lemon
- Salt to taste
- 4 cloves of garlic
- 2 tsp cumin powder
- 2 tsp turmeric
- 1 tsp sesame seeds
- 1 tsp fennel seeds
- Oil to cook them
- Take the semi cooked chickpea and coarsely grind it with garlic and chilies.
- Add finely chopped fenugreek leaves, spices, lemon, fennel seeds and sesame seeds in the batter and mix it well.
- Pre heat the uppam pan and make small balls of the batter, use wet hands to roll them quick into balls.
- Apply oil in the pan and place the fritters in the pan to cook. Apply some oil on fritters after placing them so that they don’t stick to pan.
- Have a close watch on them and let the cook both side for 5-7 min.
- Take them out, let them cool down little. Place them in a serving plate and add some mayo and ketchup over it.