Chickpea and Spinach Fritters

Ingredients
1 can chickpeas (drained)
Sea Salt
Handful Fresh Parsley, chopped fine
Juice & Zest of 1 Lemon
2 Tbs Tahini
1 cup/85g Cooked Spinach, chopped roughly
1 cup/250ml  Milk
1  cup Flour
1 Tsp Baking Powder
2 eggs 
Pinch of Sea Salt & Pepper
1 Chilli, finely chopped
1 Leek, finely chopped
2 Tbs Olive Oil, for frying
 
Method
 
Blend shortly, the chickpeas, salt, parsley & lemon so you still have some texture to it. You can use a masher or fork, give the chickpeas a little crush instead of blending.

Next to the bowl add the rest of the ingredients (except the leek) & mix well with a spatular.

Place a large non-stick frying pan over a medium heat & add a little olive oil. When the pan is hot, spoon a couple of tablespoons of the batter into the pan, and using the back of the spoon form the batter into a rough circle. I tend to fry 3 fritters at a time.

Fry each fritter for 3-4 minutes on each side. Before flipping, I lay a few pieces of the leek onto each fritter. The leek caramelises nicely, but it’s mainly to make them look a little fancy.

During cooking, the fritters should fluff up & more or less double in thickness.

Once fried & the fritters are golden, remove them from the pan & continue to cook until you’ve used up all the batter.

Alternatively, if you don’t want to eat that many fritters right away, you can store the batter in a sealed container for up to 2 days in your fridge.

Poprženci s leblebijom i špinatom

Proteinom nabijeno vegetarijansko jelo za prste polizati. Odlično ide uz humus ili grčki jogurt. 
 
Potrebno vam je: 
Konzerva leblebije (procijeđeno) Ili 1 1/5 šolje kuhane leglebije 
šaka peršuna 
Sok jednog limuna 
Korica limuna 
So 
2 kašike tahini paste 
1 šolja mlijeka 
1 šolja blanširanog špinata (narezano)
1 šolja brašna ( ja sam koristila GF)
Pola vrećiće praška za pecivo 
2 jaja 
Prstohvat soli i bibera 
1 chilli papričica (izrezana)
1 struk poriluka 
Maslinovo ulje za prženje 
 
 
Postupak: 
U blender stavite leblebiju, peršun, limun (koricu i sok), malo soli pa kratko zblendajte. Svega nekoliko sekundi, ne želimo pastu, želimo zadržati teksturu. 
 
Potom sve istresite u jednu veću zdjelu, pa dodajte i preostale navedene sastojke, osim poriluka. Sjedinite i pržite na maslinovom ulju. Stavljate po dvije kašike smjese na zagrijano ulje, a onda površinom kašike lagano oblikujte popečenac. Na vrh poredajte nekoliko krugova poriluka. Sa svake strane, na laganoj vatri pržite po 3 minute. Strana s porilukom izgleda fancy pa prilikom serviranja tu stranu okrenite prema gore. 
 
Ako nežete sve odmah popržiti, tijesto možete čuvati u frižideru i do dva dana.