Aussie Chickpea & Spinach Fritters with Avocado Smash

Ingredients

• 1.5 cups Chickpeas, canned, drained
• about 142 g Fresh Spinach
• 0.25 cup Red Onion, finely chopped
• 0.5 cup Gluten-Free Flour Blend
• 2 tbsp Ground Flaxseed
• 6 tbsp Water
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 medium Avocados
• 1 tbsp Lime Juice
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 1.5 cups of chickpeas, about 142 g of fresh spinach, 0.25 cup of red onion, 0.5 cup of gluten-free flour blend, 2 tbsp of ground flaxseed, 6 tbsp of water, 1 tsp of baking powder, 0.5 tsp of salt, and 0.25 tsp of black pepper. Process this mixture until it forms a coarse, thick batter.
2. 2In a separate medium bowl, mash the 2 medium avocados with the 1 tbsp of lime juice, a pinch of salt, and a pinch of black pepper until smooth and creamy. This is your avocado smash.
3. 3Heat the 2 tbsp of olive oil in a large 30.48 cm non-stick skillet over medium heat, which is about 175°C.
4. 4Carefully spoon portions of the chickpea and spinach mixture from the food processor into the hot skillet, using about 2 tablespoons for each fritter. Gently flatten each fritter with the back of your spoon to about 1.27 cm thickness. Cook for 4-5 minutes on the first side, until the edges look set and the bottom is golden brown.
5. 5Flip the fritters over carefully using a spatula. Cook for another 4-5 minutes on the second side, until they are golden brown and cooked through. You can tell they are done when they feel firm to the touch and are golden on both sides.
6. 6Remove the cooked fritters from the skillet and place them on a plate. Serve the warm fritters topped with the prepared avocado smash.

Substitutions

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