For the chickpea fritters, blend the chickpeas, onion, garlic and harissa in a food processor until smooth.
Add the spinach and egg and pulse until the mixture is thick and well combined.
Heat the oil in a frying pan over a medium heat. Add spoonfuls of the fritter mixture to the pan in batches and fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove the fritters from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fritter mixture.
For the salad, in a bowl, mix together all of the salad ingredients until well combined.
To serve, pile the fritters onto a serving plate and serve the salad alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.