Makes 10-12 mini fritters

Ingredients:

• 2 Tbsp. tapioca starch
• tsp. baking powder
• ¼ cup crushed Perky’s Crunchy Flax Original or Perky’s Crunchy Rice Original Cereal
• ¼ cup sorghum or rice flour
• 1 tsp. chia or flax meal
• ½ tsp. curry
• ¼ tsp. turmeric
• ½ tsp. cumin
• 1 tsp. fine salt
• ½ can chickpeas, rinsed and roughly chopped
• ¼ onion, finely diced (about ½ cup minced)
• ½ cup packed and pressed dry frozen spinach
• ¼ cup minced cilantro

Directions:

1. Whisk dry ingredients (tapioca, baking powder, cereal, flour, chia/flax, curry, turmeric, cumin, salt) together in a medium bowl. Add ½ cup water and whisk until the mixture is moist, not runny.
2. Add the wet ingredients (chickpeas, onion, spinach, cilantro) to the mixture and mix together with a fork until blended.
3. Heat a large nonstick pan and add a splash of olive oil. Take a large spoonful of the mixture and form it into a thin patty, place in the pan. Continue with the remaining mixture and cook a few minutes on each side until lightly browned.
4. Serve with salsa, mango chutney or your favorite sauce.