A few weeks ago I made some spinach chickpea fritters and froze the leftovers. I could have just gobbled them down even though I was no longer hungry, because they were delish, but I am so glad I chose to freeze them instead. I am a huge proponent of making things ahead of time and freezing them (you kinda have to when you work full time, have over an hour long commute and a ten month old), and my frozen foods have come to the rescue several times over the past month.
Anyways, I am super happy I froze some of my spinach chickpea fritters because we spent last week in the hospital (baby v had bronchiolitis and pneumonia but is doing great now) and came home very tired to a house with a limited food selection. I searched through the freezer looking for something easy to feed baby v (I did not want to have to run to the grocery store) and was ecstatic when I found a tupperware full of my spinach chickpea fritters. Now I know what your thinking….is she posting a recipe for babies? Yes and no. This is a recipe for everyone. It does work great for babies because the patties are easy to pick up, and they contain iron from the chickpeas and spinach, which growing babies need a lot of. However, they also make a healthy, delicious and good looking appetizer for adults. It’s a win-win for all!
These spinach chickpea fritters are incredibly easy. Basically you blend and mix everything together and then plop the batter down on a parchment paper lined pan, add a little olive oil, and pop them into the oven. And the only thing I really had to clean afterwards was my blender and a few measuring instruments. These fritters are also super customizable. You can use this recipe as a template and switch out different flavors and spices. I’m thinking next time maybe adding some cumin or curry, or maybe even experiment with adding some feta.