These Spinach-Coconut Chickpea Fritters are the bomb. I serve them over sauteed cabbage using the same pan I used for the fritters so it absorbs all the oil left behind and drizzle some soy sauce, wine vinegar and spices over it while it cooks. Serve with chopped avocado in lime juice and cilantro on the side. Finish the dish with dashes of hot sauce and it's perfect!
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