Crispy Chickpea and Spinach Koftas with Cumin Yogurt Sauce

Ingredients

• •1 cup canned chickpeas, rinsed and drained
• •2 cups fresh spinach, finely chopped
• •1 small onion, finely diced
• •2 garlic cloves, minced
• •1/4 cup fresh parsley, chopped
• •1/4 cup breadcrumbs
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •Salt to taste
• •Black pepper to taste
• •1 large egg, beaten
• •2 tablespoons olive oil (for pan-frying)
• •1 cup plain yogurt
• •1 teaspoon ground cumin (for yogurt sauce)
• •1 tablespoon lemon juice
• •1 tablespoon olive oil (for yogurt sauce)
• •Chopped fresh cilantro (for garnish)

Instructions

1. 1

   In a large mixing bowl, mash the rinsed and drained chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.

2. 2

   Add the finely chopped spinach, diced onion, minced garlic, chopped parsley, breadcrumbs, ground cumin, ground coriander, smoked paprika, cayenne pepper (if using), salt, black pepper, and the beaten egg to the bowl. Mix until well combined.

3. 3

   Shape the mixture into small oval or round patties, approximately 2 inches wide. You should get around 10-12 koftas.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the koftas in batches, ensuring not to overcrowd the pan.

5. 5

   Cook each kofta for 3-4 minutes per side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining koftas.

6. 6

   In a separate small bowl, prepare the cumin yogurt sauce by whisking together the plain yogurt, ground cumin, lemon juice, and 1 tablespoon of olive oil. Adjust salt to taste.

7. 7

   Serve the warm koftas with the prepared cumin yogurt sauce. Garnish with freshly chopped cilantro and enjoy as an appetizer or as part of a meal.