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

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

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

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

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

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

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