Curried Spinach Balls
Elevate your appetizer game with these flavorful Curried Spinach Balls—an irresistible fusion of vibrant spices and wholesome ingredients! Made with fresh spinach, chickpea flour, and a blend of curry powder, cumin, and coriander, these golden-brown bites pack a punch of bold, aromatic flavors. Whether you fry them for a crispy exterior or bake them for a lighter touch, these spinach balls are perfect for dipping in your favorite chutney or sauce. With a prep time of just 20 minutes, this easy vegetarian recipe is ideal for parties, snack time, or as a unique side dish. Enjoy the balance of hearty texture, nutritious ingredients, and a hint of tangy lemon in every delicious bite!
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Recipe Information
Ingredients
- 4 cups fresh spinach
- 1 medium, finely chopped onion
- 2 cloves, minced garlic cloves
- 1 cup chickpea flour (besan)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 4 tablespoons water
- 2 tablespoons olive oil
- 0.5 cup breadcrumbs
- 1 cup oil (for frying, optional)
Instructions
Thoroughly wash and dry the spinach. Finely chop it and set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, red chili flakes, salt, and black pepper. Cook for 30 seconds to release the spices' aroma.
Add the chopped spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, combine the chickpea flour and breadcrumbs. Add the cooled spinach mixture, lemon juice, and 4 tablespoons of water. Mix everything well until the mixture forms a sticky but moldable dough. If it’s too dry, add more water, 1 tablespoon at a time.
Using your hands, take small portions of the mixture and shape them into balls, about 1.5 inches in diameter. Place the spinach balls on a plate or a baking sheet lined with parchment paper.
If frying: Heat 1 cup of oil in a deep frying pan or pot over medium heat. Once the oil is hot, fry the spinach balls in small batches until golden brown and crisp, about 2-3 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
If baking: Preheat your oven to 375°F (190°C). Place the spinach balls on a greased baking tray and lightly brush or spray them with oil. Bake for 15-20 minutes, flipping halfway through, until golden and firm.
Serve the curried spinach balls warm with your choice of dipping sauce or chutney.
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.2 g | 355% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
