Air Fryer Recipe
Crispy Chickpea and Spinach Fritters
Crispy chickpea and spinach fritters are a healthy and versatile dish, perfect for a light meal or snack.
Ingredients
- 400g canned chickpeas, drained and rinsed
- 100g fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Pinch of chilli flakes (optional)
- Salt and pepper, to taste
- 1 egg, beaten
- 50g breadcrumbs
- Olive oil spray
Method
- Mash chickpeas in a large bowl until mostly smooth.
- Add spinach, garlic, onion, cumin, coriander, chilli flakes, salt, and pepper. Mix well.
- Stir in beaten egg and breadcrumbs until mixture holds together.
- Preheat air fryer to 190°C (375°F).
- Form mixture into small patties and flatten slightly.
- Place patties in air fryer basket, spray with olive oil, and air fry for 10-12 minutes, flipping halfway, until golden brown.
Why this works in an air fryer
Mashing chickpeas exposes starch and protein so the egg and breadcrumbs can bind the patties without making them pasty. The air fryer’s fast convection dries the outside quickly; a light oil spray fills surface gaps, helping browning and crisping while the spinach releases just enough moisture to keep the centre soft.
Equipment notes
Assumes a 4–5 litre basket holding 6–8 small patties in one layer with gaps. In a single-drawer air fryer, cook in batches rather than stacking; in a dual-zone model, split patties evenly between drawers and check 1–2 minutes early, as smaller loads brown faster near the outer edges.
Common pitfalls
- Patties cracking as you lift them? The chickpeas are too coarse or the mix is dry; mash a little more firmly and add 1 teaspoon beaten egg or water until it clumps when squeezed.
- Fritters pale and soft after 12 minutes? The surface is too wet or crowded; blot excess moisture from spinach/onion next time, leave clear gaps, and add 2–3 minutes at 190°C.
- Edges browning before the middle firms? The patties are too thick; flatten to about 1.5cm and reduce to 180°C for the remaining time so the centre can set.
- Fritters sticking to the basket when flipped? They were moved before the crust set; spray the basket lightly, wait until minute 6, then loosen with a thin silicone spatula rather than pulling.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher crust; it browns more visibly but may need a firmer press when shaping.
- Swap spinach for grated courgette, but squeeze it very dry first or the patties will steam and soften instead of crisping.
- Use aquafaba instead of egg for an egg-free version; the mixture will be slightly more fragile, so chill for 15 minutes before air frying.
- Add crumbled feta to the mix; reduce added salt and expect a softer, richer centre with more browning where cheese touches the surface.
Storage & reheating
Keep cooked fritters chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and crisp again.
Nutrition
Calories: 250
