Crispy Chickpea and Spinach Fritters in the Air Fryer with Manchego Center and Roasted Red Pepper Cumin Sauce

Instructions

1. 1

   1. Preheat the Air Fryer to 375 °F / 190 °C for 3 minutes.

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   2. In a food processor, combine the cooked chickpeas, chopped spinach, red onion, garlic, parsley, egg, breadcrumbs, 1/2 teaspoon cumin, sweet paprika, 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil. Pulse until the mixture comes together but still has some texture; it should not be completely smooth.

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   3. Divide the mixture into 8 equal portions. Take one portion, flatten it in your hand, place a cube of Manchego cheese in the center, and seal it to form a compact fritter. Repeat with the remaining mixture.

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   4. If the mixture feels too wet, add a little more breadcrumbs, 1 tablespoon at a time, until the fritters hold their shape.

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   5. Place the fritters on a tray or plate and lightly brush them with the remaining 1/2 tablespoon olive oil.

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   6. Arrange the fritters in the Air Fryer basket in a single layer, leaving space between them. Cook at 375 °F / 190 °C for 14 to 15 minutes, carefully flipping halfway through, until golden and crisp.

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   7. While they cook, make the sauce: blend the roasted red pepper with the Greek yogurt, lemon juice, the remaining 1/2 teaspoon cumin, and the remaining 1/4 teaspoon salt until smooth and creamy.

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   8. Serve the fritters hot with the roasted red pepper cumin sauce on the side or spread on the plate as a base.