Vegan Spinach Clusters (Printable Version)
Crispy clusters made with fresh spinach, herbs, and spices offer a flavorful vegan delight.
# What You'll Need:
→ Vegetables
01 - 7 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
→ Binding & Seasoning
04 - 1 cup chickpea flour
05 - 2 tbsp ground flaxseed
06 - 5 tbsp water
07 - 1 tsp baking powder
08 - 1/2 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp chili flakes (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Fresh Herbs
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped (optional)
→ For Baking
15 - 2 tbsp olive oil (for brushing or spraying)
16 - 1 tbsp olive oil (for sautéing)
# How To Make:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a small bowl, combine ground flaxseed and water; let thicken for 5 minutes.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes, then add garlic and spinach; cook until wilted, 2 to 3 minutes. Remove from heat and let cool slightly.
04 - In a large bowl, whisk together chickpea flour, baking powder, cumin, smoked paprika, chili flakes, salt, and black pepper.
05 - Add the sautéed vegetables, flax egg, parsley, and dill to the dry ingredients. Stir until a thick, sticky batter forms.
06 - With damp hands, shape about 2 tablespoons of mixture into small clusters and place on the prepared baking sheet.
07 - Lightly brush or spray the tops of the clusters with olive oil.
08 - Bake for 20 to 25 minutes, turning halfway through, until golden and crisp.
09 - Allow clusters to cool for a few minutes before serving.
# Expert Advice:
01 -
- They're crispy and satisfying without a drop of oil for deep frying, which means you can actually enjoy eating them guilt-free.
- Made entirely from pantry staples and fresh greens, so you can throw them together almost any night without special shopping.
- Works as an appetizer, snack, or side dish—they're genuinely good cold the next day too.
02 -
- Don't skip the sautéing step for the spinach—cooking it down releases water that would otherwise make your clusters fall apart in the oven.
- The flax egg needs those full 5 minutes to thicken properly; rushing it won't give you the binding power you need.
- Turning the pan halfway through baking is the difference between clusters that are golden all over and ones that are pale on one side.
03 -
- If your batter feels too wet, add a tablespoon more chickpea flour—every spinach bunch releases slightly different amounts of water.
- Turning them halfway through baking is non-negotiable if you want even browning on all sides.