Vegan Spinach Clusters

Last summer, I was hunting for something quick to bring to a potluck, something that wouldn't wilt in the heat or rely on dairy. I grabbed a bunch of spinach from the farmer's market and started playing around with chickpea flour—never expecting those little green clusters would become the thing everyone asked me to make again. They were crispy on the outside, tender inside, and honestly, they disappeared faster than I could plate them.

I remember my sister biting into one and pausing mid-chew, surprised by how much flavor was packed into something so small and humble. She asked if they had eggs in them, and when I said no, she asked for the recipe on the spot. That's when I knew I'd landed on something special.

Ingredients

• Fresh spinach: The star of the show—washed, chopped, and cooked down just enough to release its moisture but keep its color.
• Onion and garlic: These two build the savory foundation; don't skip the sautéing step because raw onion will taste harsh and sharp.
• Chickpea flour: Your secret weapon for binding and structure without any eggs or dairy.
• Ground flaxseed and water: Mixed together, this becomes a flax egg that holds everything together like magic.
• Baking powder: The tiny ingredient that makes these light and airy instead of dense and heavy.
• Smoked paprika, cumin, and chili flakes: Together they create a warm, slightly spicy depth that makes people wonder what the secret ingredient is.
• Fresh parsley and dill: These herbs brighten everything up—fresh is worth seeking out, though dried parsley works in a pinch.
• Olive oil: Just a light brushing or spray before baking; it's what creates that gorgeous golden crust.

Instructions

Heat your oven and prep your pan:

Set the oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks.

Make your flax egg:

Mix ground flaxseed with water in a small bowl and let it sit for 5 minutes until it thickens into an egg-like consistency. This is what binds everything together.

Sauté your greens:

Warm a large skillet with 1 tablespoon of olive oil over medium heat. Sauté the diced onion for about 3 minutes until it softens and becomes translucent, then add the minced garlic and chopped spinach. Cook for 2 to 3 minutes until the spinach wilts and any excess moisture cooks off—this is important because it keeps your clusters from being soggy.

Build your dry mix:

In a large mixing bowl, whisk together chickpea flour, baking powder, cumin, smoked paprika, chili flakes, salt, and black pepper.

Combine everything:

Add the cooled spinach mixture, flax egg, chopped parsley, and dill to the dry ingredients. Stir until you have a thick, sticky batter that holds together when squeezed.

Shape your clusters:

Dampen your hands slightly and scoop about 2 tablespoons of the mixture at a time, shaping it into small clusters about the size of a walnut. Arrange them on the prepared baking sheet with a little space between each one.

Add the finishing touch:

Brush or lightly spray the tops of each cluster with olive oil—this creates the crispy exterior you're looking for.

Bake until golden:

Bake for 20 to 25 minutes, stirring the pan halfway through so they brown evenly. You'll know they're done when they're golden, crispy, and smell incredible.

Cool and serve:

Let them cool for a few minutes on the baking sheet before moving them to a plate.

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There's something quiet and satisfying about pulling these out of the oven—that moment when your kitchen smells like roasted spinach and warm spices, and you know you're about to eat something genuinely good for you. They've become my go-to when I want to feel like I'm taking care of myself without any fuss.

Why These Work So Well

The beauty of chickpea flour is that it's naturally nutty and substantial, so these clusters feel hearty and satisfying without needing any binders that come from animal products. Combined with the moisture from the wilted spinach and the lift from baking powder, you get something with real texture—crispy edges and a tender center. I've made them for omnivores and vegans alike, and no one can tell they're dairy-free unless I mention it.

Ways to Serve and Customize

These shine alongside a simple vegan yogurt dip or tahini sauce, but they're equally good with a squeeze of fresh lemon juice. They also work as a cold snack straight from the fridge the next day, making them perfect for meal prep or lunchboxes. If you want to experiment, try swapping the spinach for kale or chard—just make sure to massage or cook it down enough that the excess moisture cooks off.

Small Tweaks That Make a Difference

The herb balance matters more than you'd think—fresh dill adds a brightness that parsley alone can't quite reach, so if you find it at the market, grab it. For extra depth, consider a pinch more smoked paprika or a tiny bit more chili flakes depending on your heat preference. If you're making these for an air fryer, cook them at 190°C (375°F) for 12 to 15 minutes and shake the basket halfway through for the same golden, crispy result.

• Wet hands make shaping easier and prevent the mixture from sticking to your palms.
• Parchment paper is genuinely worth using here because it prevents sticking without extra oil.
• These keep in an airtight container in the fridge for up to 3 days and reheat beautifully in a 180°C oven for about 10 minutes.

Save

These little clusters have quietly become one of my favorite things to make when I want something wholesome that actually tastes like real food. They prove that simple ingredients and a little attention to detail are all you need.