Chickpea fritters

Blend the chickpeas.

Gently sauté the thinly sliced leek in oil, add the spinach and the chickpea purée, then let the flavors meld for a few minutes.

Beat the egg in a bowl and stir in the spinach and chickpea mixture; if it is too soft, add a little breadcrumbs, then shape into fritters.

Dredge them in flour and fry in hot oil (they are also excellent baked at 180°C for about twenty minutes).

Remove them with a slotted spoon and drain on paper towels before serving.