Preheat oven to 350 degrees F. In a small bowl, whisk together the ground flax and water. Let rest 5 minutes before using.
Add the chickpeas, spinach, yellow onion, garlic, lime juice, chopped cilantro, tahini, curry powder, and salt to a food processor. Pulse until the chickpeas are mostly broken down. The ingredients should be mostly broken up, but not turned into a paste.
Add the flax egg and all-purpose flour. Pulse until just combined.
Divide the mixture into 12 balls. Flatten the balls into discs with the palm of your hand. Place on a parchment paper lined baking sheet.
Bake for 20-22 minutes, flipping halfway through. They are ready when golden outside and cooked through inside.
Chickpeas: 1 can provides ~1.5 cups of chickpeas. If using canned, make sure to thoroughly rinse and pat the chickpeas dry.
Flour: An equal amount of 1:1 gluten-free all-purpose flour can be used to make this recipe gluten-free.
Leftovers: For best quality, keep leftovers refrigerated in a closed container for 3-4 days. They reheat in just 2-3 minutes on the stovetop over medium heat, or you can pop them in the microwave for just a minute.
Freezing instructions: Let the fritters cool to room temp before transferring to an airtight freezer container. I recommend putting wax or parchment paper between layers if you are stacking the fritters on top of each other. Just add an extra 1-2 minutes if reheating frozen fritters on the stove or reheat in the microwave.
To make without a food processor: Chop the onion and spinach very finely. Use a potato masher or fork to mash the chickpeas, then stir all ingredients together.