Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Chickpea Fritters
with buttered corn, peas, and spinach

Active: 30 min Total: 30 min
A few weeks ago, you all might have purchased some harissa paste; if you found it, it's now returning in our chickpea fritters. These are like baby pancakes, and everyone's gonna be addicted to their smoky flavor. We couldn't stop snacking on these!
Smarts: These are easy to scale, so make extra, cook off, and just freeze for easy after-school snacks or salad and wrap fillings.


Chickpea Patties:
  • Garlic - 2 cloves , minced
  • Onions, small - 1 , diced
  • Beans, garbanzo - 2 cups , rinsed and drained
  • Paprika, preferably smoked - 2 tsp
  • Harissa paste (opt) - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Mustard, Dijon - 2 tsp
  • Eggs - 1 , beaten
  • Milk - 1/4 cup
  • Flour, all-purpose - 1 cup
  • Oil, cooking - 3 Tbsp
Buttered Corn, Peas, Spinach:
  • Garlic - 2 cloves , minced
  • Onions, small - 1/2 , diced
  • Butter - 2 Tbsp
  • Corn kernels - 1 1/2 cups
  • Peas - 1 1/2 cups
  • Baby spinach - 5 oz
  • Cream (opt) - 1/4 cup
  • Paprika - 1/2 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Limes - 1/2 , juice of


  1. For patties & buttered corn | Garlic / Onions - Prep as directed. (Can be done up to 3 days ahead)
  2. Garbanzo beans - Rinse, drain, and place into a large microwave-safe bowl. Add garlic and onions for patties, paprika, harissa paste, salt, and black pepper and microwave for 1 minute.
  3. Make fritter batter - In a food processor, pulse chickpea mixture with Dijon mustard, egg, milk, and flour until you get a not-too-wet batter. (Can be done up to 1 day ahead, covered and refrigerated)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a non-stick pan or griddle over medium-high heat. Add half the cooking oil (if using a griddle, you can use all the oil) and then spoon batter (~1/4 cup / 59 ml per fritter) into heated oil. Cook on each side for ~3 minutes, until golden. After you flip for the first time, you can press down on the fritter to flatten it out and make it cook a bit faster. Transfer to a plate and repeat with rest of oil and batter.
  2. Heat another pan (like a saute pan) over medium-high heat. Add butter and then garlic and onions to melted butter with a sprinkle of salt. Saute until softened, 4 to 5 minutes.
  3. Next fold in corn and peas and cook for another 3 to 4 minutes, until everything is warmed through.
  4. Fold in spinach with cream, paprika, salt, and pepper. Finish with lime juice, and season to taste with more s&p as needed.
  5. Enjoy chickpea fritters with your buttered corn, peas, and spinach!



0 reviews