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Curry Spinach and Chickpea Fritters

Makes 10-12 mini fritters


  • 2 T. tapioca starch
  • 1/8 t. baking powder
  • ¼ c. finely ground Enjoy Life Foods Sea Salt Lentil Chips
  • ¼ C. sorghum or rice flour
  • 1 t. chia or flax meal
  • ½ t. curry
  • ¼ t. turmeric
  • ½ t. cumin
  • 1 t. fine salt
  • ½ can chickpeas, rinsed and roughly chopped
  • ¼ onion, finely diced (about ½ c. minced)
  • ½ C. packed and pressed dry frozen spinach
  • ¼ C. minced cilantro


  1. Whisk dry ingredients (tapioca, baking powder, Lentil Chips, flour, chia/flax, curry, turmeric, cumin, salt) together in a medium bowl. Add ½ C. water and whisk until the mixture is moist, not runny.
  2. Add the wet ingredients (chickpeas, onion, spinach, cilantro) to the mixture and mix together with a fork until blended.
  3. Heat a large nonstick pan and add a splash of olive oil. Take a large spoonful of the mixture and form it into a thin patty, place in the pan. Continue with the remaining mixture and cook a few minutes on each side until lightly browned.
  4. Serve with salsa, mango chutney or your favorite sauce.