Mike Garten
Meatless Monday has never been so easy— these delicious chickpea fritters are hearty and filling without too much effort. Pair with a lemony chopped salad and dinner is served!
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Yields: 4 servings
Total Time: 0 hours 50 mins
canola oil, for frying
cloves garlic
medium yellow onion, chopped
packed baby spinach, divided
15-ounce cans chickpeas, rinsed
all-purpose flour
ground cumin
ground coriander
Kosher salt
roughly torn baguette (about 4 cups)
(4 cups) grape tomatoes, quartered
red onion, finely chopped
fresh lemon juice
olive oil
- Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
- In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 340°F and 360°F or balls will fall apart; adjust heat as needed.)
- In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.
NUTRITIONAL INFORMATION (per serving): About 615 calories, 32 g fat (3 g saturated), 17 g protein, 905 mg sodium, 68 g carbohydrates, 14 g fiber
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