Ingredients (for 4 people)

Preparation

1. Wash the spinach and sauté it in a pan with a tablespoon of olive oil for a few minutes, until wilted. Let it cool and squeeze well to remove excess water.
2. Finely chop the onion and garlic.
3. In a food processor or with a potato masher, blend the chickpeas until you get a purée, leaving some small chunks for texture.
4. In a large bowl, combine the chickpeas, spinach, onion, garlic, turmeric, lemon juice, tahini (if used), salt, pepper, and breadcrumbs. Mix well until you get a firm mixture.
5. If the mixture is too soft, add more breadcrumbs little by little.
6. Shape into patties with your hands, to your desired size.
7. Heat a drizzle of oil in a non-stick pan and cook the patties for 5-7 minutes per side, until golden.
8. Serve hot with tahini sauce, guacamole, or a fresh salad.

Extra Tips

• You can also bake the patties in the oven at 180°C (356°F) for 20 minutes, turning them halfway through.
• Add spices like paprika or cumin for a bolder flavour.
• Leftover patties are great cold too, perfect for packed lunches.