The finished recipe. Chickpea and Spinach Fritters with TzatzikiIngredients 1 to 6. Two tins, drained (400 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 2 large, about 110 g Egg. 30 g Gluten-free plain flour. 150 g Spinach. 40 g Spring onion. 10 g Rapeseed oilIngredients 7 to 12. 100 g Tzatziki. 200 g Tomato. 1 tsp Ground cumin. 1 tsp Ground coriander. 1, chopped Fresh red chilli. Half a lemon Lemon juiceStep 1. Wilt the spinach in a dry pan, squeeze it dry and chop it. Pulse the chickpeas in a food processor until coarse but not smooth.Step 2. Mix the chickpeas, spinach, eggs, flour, sliced spring onion, spices, chilli and a good pinch of salt into a thick batter.Step 3. Fry heaped tablespoons in the oil over a medium heat, flattening each one, for three minutes a side until browned. You should get about ten.Step 4. Serve with the tzatziki, sliced tomatoes with salt and lemon.
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