INGREDIENTS (for 2):

For the base:

100g boiled spinach/weight after defrosting

100g cooked/canned chickpeas

10g nutritional yeast or parmesan cheese (optional)

1 teaspoon cornstarch or potato starch or chickpea flour

Salt to taste

Optional and recommended additions: Garlic and onion powder/fresh

1 teaspoon mustard

For the batter:

10g chickpea flour

20g water

Salt to taste

For the breading:

breadcrumbs (15-20g)

METHOD:

A very important step: squeeze the spinach very well. Then blend it with the remaining ingredients for the base, except the starch. The mixture won't be easy to blend, but you can use a spoon to help, pushing the mixture back towards the blades as you go. It doesn't matter if it's perfectly blended and smooth.

Once finished, incorporate the cornstarch/flour.

Make the batter by mixing the chickpea flour well with the water and salt.

Shape the spinach balls with wet hands (so that the dough doesn't stick to them), dip them in the batter and then coat them thoroughly in the breadcrumbs!

NOTE

- The amount of raw spinach corresponds to about 120/130g raw or frozen. I recommend weighing them cooked, before squeezing them (and perhaps use any leftovers as a side dish)!

- If you like, you can double-bake the spinach: after dipping it in the breadcrumbs, dip it in the batter again and then in the breadcrumbs again. In this case, you'll need to double the quantities of both.

- You can add pieces of cheese to the dough as you like: it will melt during cooking and will be nice and stringy!