Chickpeas Spinach Kofta

Ingredients list for Chickpeas Spinach Kofta

• 1 medium bunch Spinach leaves (palak)
• 2½ cups Chickpeas (kabuli chana) cooked
• 1 teaspoon Cumin powder roasted
• 1 teaspoon Paprika powder
• to taste Salt
• 5 tablespoons Olive oil
• 2 tablespoons Gram flour (besan)
• Dipping sauce
• ½ cup Yogurt
• 2 tablespoons Tahini paste
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• Lemon juice of ½ lemon

Method

1. Place chickpeas, cumin powder, paprika powder, salt in a blender and blend coarsely. Transfer the mixture into a bowl.
2. Heat 1 tablespoon olive oil in a non-stick pan. Add spinach leaves and sauté for 1 minute. Remove from heat, cool and chop finely.
3. Add chopped spinach to chickpeas mixture and mix well. Add gram flour and mix well.
4. Heat remaining oil in a non-stick pan.
5. Divide the chickpeas-spinach mixture into equal portions and shape them into quennels. Place them in the pan and fry till golden from each side.
6. To make dip, combine yogurt, tahini paste, salt, chopped coriander and lemon juice in a bowl and mix well.
7. Serve hot koftas with the dip.