Spinach and Chickpea Fritters | Packed with GOODNESS and EASY to Make

These Spinach and Chickpea Fritters, known as Tortillitas de Espinacas y Garbanzos, are filled with flavors, made with basic pantry staples and all done in about 30 minutes. Serve them as a tapas appetizer or even as main course, next to some roasted potatoes.

To make this recipe, I used canned chickpeas, also known as garbanzo beans. You can also use dried chickpeas if you like. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

I served these fritters next to a simple mayo aioli that takes them to the next level. I used a mortar and pestle to make it. You can also use a food processor, stand-up blender, hand blender or even a nutribullet.

TIPS & TRICKS to Make this Recipe: Make sure to fully thaw out the frozen spinach. Then add it to a colander and push on the spinach to remove any excess water. You can also add the spinach to a cheesecloth and squeeze the water out.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON I USED

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make Spinach and Chickpea Fritters

5 from 2 votes

Print

Spinach and Chickpea Fritters | Tortillitas de Espinacas y Garbanzos

Course Appetizer

Cuisine Spanish

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 427 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE FRITTERS

• 1/2 cup all purpose flour 60 grams
• 1 large egg
• 1/2 cup beer 120 ml
• 1 shallot (finely chopped)
• 1 clove garlic (finely grated)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 8 oz frozen spinach (thawed out) 225 grams
• sea salt & black pepper

FOR THE MAYO AIOLI

• 2 cloves garlic (roughly chopped)
• 1/4 tsp saffron threads .17 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

EXTRAS

• 1/4 cup extra virgin olive oil 60 ml

Instructions

1. Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk it, then add in the beer and whisk everything together until you get a creamy batter, then add in the shallot, garlic, paprika and cumin, mix together until well mixed

2. Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or large fork, mash down on the chickpeas until they're semi mashed, then add the chickpeas into the bowl with the batter

3. Add the thawed spinach into a colander, using a large wooden spoon push on the spinach to remove any excess water, add the the spinach into the bowl with the batter, season everything with sea salt and black pepper, mix together until well mixed

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes, start adding in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry the fritters for 3 minutes per side or until golden fried all around, as you finish each batch, transfer the fritters to a dish with paper towels

6. To make the aioli, add the garlic into a mortar, along with the saffron and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together until well mixed

7. Transfer the aioli into a serving dish and decorate the fritters around it, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spinach and Chickpea Fritters | Tortillitas de Espinacas y Garbanzos

Amount Per Serving

Calories 427 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 7g

Monounsaturated Fat 15g

Cholesterol 51mg17%

Sodium 600mg26%

Potassium 447mg13%

Carbohydrates 35g12%

Fiber 7g29%

Sugar 2g2%

Protein 11g22%

Vitamin A 6879IU138%

Vitamin C 5mg6%

Calcium 133mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.